I wanted to share with you who keeps my gardens going. My plants are full of little insects who are pollinating like crazy or eating bad-for-garden-bugs. They were too busy to notice me snapping shots of them, turning them into internet stars. I have not seen a Praying Mantis in years, so finding him in my lemon verbena and rosemary was exciting for me and my children. I think he is absolutely adorable, don’t you? He looks guilty doesn’t he? As if he got caught with his hand in the cookie jar. Or is it a she? I forgot to check.
HERE IS WHY I WAS IN THE GARDEN: BUTTER!
While in Boston last week, my cousin brought me out for dinner and the restaurant served perfect Italian bread in cigar boxes, very cute. But it was the butter that stole my heart. It was a chilled butter with bits of rosemary in it, just enough to make you say, “What is that?” I loved it. I recently did a post called Herbinate Your Butter and I wanted to expand on it a little in this post. I liked the rosemary butter so much I wanted to duplicate it but I also wanted to see if I could improve on it. And I did. Boy oh boy did I ever…
In a small saucepan, over medium heat, heat one stick of butter until the froth subsides a bit and the liquid turns amber. Be sure to stir frequently and do not burn. Pour the melted butter into a bowl, getting all those brown bits too. Cut the second stick of butter into eight pieces and drop into melted butter, add rosemary and mix well until blended and smooth. Salt to taste. Chill until set. Serve with anything savory that you like with butter on top. I had just made flour tortillas, while piping hot off the grill, I smeared them with this butter. Faint. Swoon. Flat Line.
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