The biggest crime is using Skippy. Only Jif, or Peter Pan.
It’s about what I would expect from the kind of person who buys squeezy jelly.
I buy squeeze jelly because the campus-affiliated market that I have a meal plan for only sells jelly in squeeze bottles. Though it’s nice how it saves a spoon, it’s a bit of a pain to operate. Especially the grape flavor.
A… A spoon? Why not use the knife you’re using for the peanut butter?
I guess I’ve always considered it poor form to let ingredient containers mix at all. The knife is already covered in peanut butter, so putting it in the jelly container would get a bit of peanut butter on the jelly, and that’s no good for some reason.
Also because I find it way easier to scoop jelly with a spoon than a knife.
Wait, why is the knife covered in PB? Didn’t you put it on the bread?
Why did the knife go in the pb first? It goes in the jelly, then gets washed off in 2 seconds in the sink, then goes in the pb.
Wait, wait, you put the PB on top of the jelly? Like a jelly sandwich garnished with peanut butter? I don’t think I’m understanding you correctly.
What kind of peon eats an open faced pb&j? (Unless it’s on toast)
GRAPE-jelly in a squeezy, ketchup-style plastic bottle mixed with plastic bottle peanut butter in a standard-issue IKEA bowl, only then applied between two non-wholegrain, untoasted toasts.
Can someone add a YEAH, a guitar, an eagle and the US-American flag as effects?
Nope, that’s not American traditional, and you can’t put that concoction on us.
Also, it’s really a stretch to call peanut butter “infamous sugar cream”. It’s got like 3g of sugar per 30g peanut butter. That’s pretty close to just plain peanuts. It’s not Nutella with it’s 50% sugar content.
You avoid eating too much peanut butter because peanuts are basically little nuggets of oil with the minimum amount of fiber and protein required for them to be a solid.Only children prefer PB with sugar added. Get Adams brand or “old-fashioned” style PB, no added sugar.
I mean…
