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I love spray butter. There, I admitted it. There’s something so great about spritzing your food with glistening, faux-butter laden with thousands of deadly chemicals that is so rewarding. There’s no such thing as too much, you can always spray a bit more on until you get that perfect, greasy, delicious texture.

Before

After

So recently Parkay did a little makeover on their logo and packaging, evidenced above. I’m not sure why this is important to me, but like most food packaging makeovers I had to hold it and study it. I always wonder if consumers ever noticed or even care. No, they really don’t give a shit. I really don’t have much to say about it except if I were to describe it with adjectives it would be “swirly, and creamy.”

Here’s more fascinating butter talk:
For more than 65 years, families have been enjoying the rich, creamy, buttery taste of Parkay on all their favorite foods. In addition to their great taste, all Parkay varieties are cholesterol free. So go ahead and spread on the buttery taste. Products include Original spread and stick, Light spread and stick, Parkay Squeeze, and Parkay Fat-Free Spray. All Parkay soft spreads have zero grams of trans fat per serving.

Parkay was introduced in 1937. Since the 1970s, Americans have gotten to know Parkay through the Talking Tub, which has partnered with celebrities such as Laurel & Hardy, Deacon Jones, and Al Franken to figure out if that buttery-tasting spread is really butter or… Parkay.

While searching for images I came across this amazing Parkay cookbook. The illustrations are awesome though you know that centered vertical text makes me want to rip it to pieces. But feel free to pick up a copy for me and I promise not to deface it. I will merely cuddle and caress the illustrations.

And for all you youngsters out there, this is the annoying crap we were subject to for years…