Culver’s – Payson, Arizona
In the summer of 2022, two of my sisters spent a nearly three weeks in Switzerland, Austria and Germany. They visited the breathtaking snow-capped mountains of the Alps and took Europe’s highest cable car to the top of the Matterhorn. They walked in picturesque villages reminiscent of your favorite fairy-tale as well as medieval towns resplendent with covered bridges, waterfront promenades, historic buildings replete with frescoes painted by the masters, and sun-drenched plazas with bubbling fountains. Naturally, my questions about their vacation were centered on cuisine. Dolores, one of my sisters, recalled most fondly the bread and butter served with every meal on their excursion. She’s a Garduño after my own heart. During our years in Europe, my Kim and I were surprised at the ubiquity of butter on sandwiches. It didn’t matter what other ingredients were used in the construction of a sandwich; each slice of bread was buttered lavishly. Our favorite was a buttered floury bap with Branston pickle and Cheddar cheese. We also grew to love butter sandwiches with bacon. Frankly, a butter sandwich with extra butter was also quite good. As common as butter was in England (where we lived), the French slathered it on even more generously.…
