Chris came back from his week-long trip to France and surprised me with Jean-Ives Bordier butter, the famous butter churned in the Brittany region of France that is known for extremely high butter fat (well, all of France is known for that), grass-fed cow cream (resulting in yellower butter), and inventive flavorings. Last October when we went, I packed gallon-size ziplock bags and foil in anticipation of purchasing these special butters and bringing them back home, and it was so worth it. When we tasted these on bread, it was life-changing; the quality of the butter was unmistakable, and the taste could not be compared to anything I’d had here before. This time, Chris brought back five different flavors: smoked salt, which I’d loved and bought the first time, citrus olive oil, seaweed (or algae), espelette chili, and buckwheat. It will be a challenge to figure out how to use each of these, but I suppose the first step would be just to taste them on good bread. The buckwheat butter is especially strange, as the only thing I could think of doing with it would be to top it on pancakes or spread it on muffins.