Green's Delicacies

Now that Paul’s home, he’s back in the kitchen. Not recording. He’s taking a little break from work after being on the road for so long. He’s cooking again! And I couldn’t be happier. No more frozen meals for this girl.

One of the first things he did this weekend was prepare a batch of his flavored butters. He's not churning the butter or anything- he buys regular salted butter at the store and then mixes in fresh herbs. It's delicious. And so easy even I could do it.

You can put in whatever you want really, but for this batch, Paul used sage, thyme, lemon zest, garlic, and, of course, rosemary. Paul loves rosemary and uses it as often as possible when cooking. He keeps a bunch of sprigs in a mason jar on the counter top for easy access. 

He lets the butter soften, puts it in the food processor, and blends in all the chopped ingredients. After it’s finished, he stores the herb butter in tupperware and puts it back in the fridge. We use the butter for just about everything. It’s delicious on toast or sandwiches, but it’s great to cook with too. I really recommend using it with eggs. Herb butter in some scrambled eggs or an omelette? Yum!

I was telling Paul that we should start jarring his butters and giving them as gifts. Maybe make some labels too. He calls his home studio the Greenhouse, so perhaps Green’s Delicacies? I don’t care what he calls it, as long as he keeps making it.