We apologize for not alerting you that April 2 was National Peanut Butter and Jelly Day. But were we timely, we would have missed Ed Levine's recent blog on building the perfect PB&J ("Ed Levine Eats" on Yahoo's food section). Levine and his cohorts approached the project with all the scientific rigor of an FDA study, even coming up with a PB&J ratio to use with any bread thickness.

Now is the perfect time for a PB&J article anyway because two new peanut butters have hit St. Louis. Koeze's Cream-Nut Natural Peanut Butter, discovered by Straub's at the San Francisco Fancy Food Show, is made in small batches from selected Virginia peanuts roasted to a rich dark color, then coarsly ground with nothing added but a bit of salt. Our own Mound City Nut Co. makes a peanut butter from nothing but the dry-roasted peanut, no salt, no nothing, but always made within a few days of your purchase.

While everyone has their favorite way to make the perfect PB&J sandwich, ours is made with apricot or raspberry jam and grilled like a cheese sandwich. Nutty, we know.

Click here to view Cream-Nut Natural Peanut Butter