Peanut butter and salmonella
Yesterday I got a newsletter with the headline "The FDA has urged caution on all products containing peanuts." Wow.
One problem, of course, is that if you read the nutritional information about ANY food it always has a disclaimer that it may contain peanuts (who knew?) or that peanuts are processed in the same factory as it is or whatever.
But the larger problem is that just reading about peanuts and salmonella causes an unbearable craving for peanuts and peanut butter. First, no tomatoes. Then no jalapeno peppers. And now no peanuts? ...
Remember, I just bought those gourmet red-skin peanuts from Virginia that are so expensive I only let myself eat one of them at a time. And I buy Planters Peanuts for my husband because he once said, "I don't think those red-skin peanuts are so special." I've never given him a second crack at them.
As for peanut butter, I know that our story says that peanut butter in jars is OK. But what mother is going to take a chance? And what are mothers going to do now for a lunch that a) doesn't need refrigeration and b) their kids will actually eat?
What will we make peanut butter cookies with if we can't trust peanut butter in a jar?
Or Reese's Peanut Butter Cups?
Or peanut-butter-swirl ice cream, the salty, peanut-buttery vein running through smooth, sweet vanilla ice cream?
(Photo of peanut butter cookies with raspberry jelly filling by Bill Hogan/Chicago Tribune/MCT)