in the morning, i toast two slices of sprouted wheat bread, crack open my jar of ghee from Phoenicia bakery, dip in a knife, and spread the ghee joyfully. it has such a wonderful, nutty flavor that i haven't gone back to butter for almost a month. butter is great and all, but does it remain appealingly on your toast in unmelted sunshiney smears? no, it does not.
i also slathered ghee on some date-banana muffins (warmed) and it was amazing. ditto frying Marion Cunningham's "Marigold Eggs" in it, or French toast, and putting it on English muffins with fig jam. all rather American uses that i wouldn't have first thought of using ghee in instead of butter.
does anyone else do this?