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