We usually buy our peanut butter from a local health food store that grinds it fresh. The owner comes out from behind the counter, grabs a 1-pound package of peanuts from the cooler, and then takes it back behind the counter and grinds it while you wait. (I think you’re supposed to get the package yourself and bring it to her, but I didn’t know that. Jackie usually does the shopping there.)
Sadly, we just used up our package of freshly ground unsalted unsweetened peanut butter, and for lunch today had to make do with our backup supply—some national brand peanut butter. We keep it on hand for two reasons. It’s less runny than good peanut butter, which is nice when we’re making peanut butter sandwiches to take to a lunchtime lecture at OLLI (or any similar brown-bag event) and want a minimally messy lunch. And it stores well.
It’s not as healthy. It’s salted and sweetened. Worse, some of the healthy peanut oil has been replaced with some less runny oil. (Although they now use less hydrogenated vegetable oil than they used when I was a kid.) But you know what? The commercial stuff tastes good even so.
Still, we’ll get some more freshly ground peanut butter first chance we get.