Bruce, you must be nearly as old as I am.
I still remember when that white margarine with the dye was something new.
And I, too, never heard of having to stir the peanut butter. My wife eats sandwiches of peanut butter and banana slices. Personally, when I eat peanut butter, I stir it, alright, to mix the syrup, honey, or jelly that I'm using to thin it a bit so it doesn't stick to my teeth and the roof of my mouth.
Organic peanut butter? How's that different from the others? Additives? I used to make our own peanut butter. I guess maybe you could call it organic. I used to buy raw shelled peanuts by the hundred pound sack at the Lee County Peanut Company, Giddings, TX. I roasted two pounds at a time, as needed, in the microwave after we got a microwave. Before that I roasted them in the oven. Once roasted to my satisfaction, I stirred in butter or margarine. Real butter worked best, especially if it was going to be some time before I ate all of them. Then I stirred in salt. And then I learned that all I had to do to make peanut butter was to dump a pound or so in the food processor and let it run until I had the peanut butter I wanted. I preferred the smooth instead of crunchy. It looked, tasted, and had the same texture as what you buy in the store.
