Yesterday was a day like any other day.
I woke up thinking about doughnuts and chili fries. Ok… not really. I did, however, make my way to the kitchen, found an open box of cereal, and ate a giant handful of dry cereal with my eyes closed. Then I drank milk. I can’t tell you whether or not I drank straight from the carton or used a glass. That information is classified. Just let me be known that I seem to be a bachelor at heart.
Yesterday was a day like any other day. There was cereal, a bit of beach, eye cream (because I’m obsessed), food, friendship, and curious amounts of butter.
Herb butter. A simple combination of salt and pepper, fresh thyme and chives, fresh (fuzzy) sage and lemon zest.
It all gets smashed into butter. Later I’m going to suggest you put this cold butter inside a hamburger patty. That’s obscene and I apologize in advance.
December 26, 2011. Morning by the beach. If anyone ever makes me live in a frozen tundra land… I’ll hold this dear inside my heart.
December 26, 2011. Brunch with Tracy, Casey, and Cooper (not pictured… obviously). Tracy is cutting her son’s pancake. She’s mom-ing hard.
December 26, 2011. Afternoon butter manipulation and photography. Yes… I shoot on the floor in front of my door sometimes. Just… deal.
What are you going to do with all of this beautiful, herb-y, salty, butter spread?
Bread is an amazing place to start. Toasted? With garlic? Keep talking!
December 26, 2011. You might consider, as I did… placing small pats of herb butter inside ground beef and making butter burgers.
Butter. Burgers. I mean… sweet Lord. The recipe is from Good Meat, a book I am deeply emotional about.
I can neither confirm nor deny my butter burger consumption. A butter burger is not pictured here because that would be entirely irresponsible, and frankly… dangerous.
December 26, 2011. End with a cider. Pear.
Super Herb Butter
makes 1/2 cup butter
1/2 cup (1 stick) unsalted butter, softened slightly (you can use salted butter, just leave the extra salt out)
1/2 to 3/4 teaspoon sea salt (depending on how salty you like things)
1/2 teaspoon coarsely ground black pepper
2 teaspoons coarsely chopped fresh thyme,
2 teaspoons coarsely chopped fresh sage
2 teaspoons lemon zest
3 tablespoons chopped chives
Place butter in a small bowl. Using a fork, mash until softened. Add salt and pepper and mash to incorporate. Add thyme, sage, and lemon zest. Mash to incorporate. Lastly, add the chives and stir to combine. Place butter on a piece of plastic wrap and tighten into a small dish. Chill until ready to use.
Butter will last, wrapped in the fridge, for up to one week.