Let's talk about the weather, shall we?
It's oh-so much cooler, by ten degrees, which makes me very happy about cooking and eating. I was sort of stalling on this particular recipe, because it sounds so rich and savory, something for a real fall meal. Okay. Thank you. Weather talk is over.
I planted chives, and flat leaf parsley, and French Tarragon. I've never planted Tarragon. Took a nibble this morning. Guess what... tastes a bit like black licorice. Not a fan. Pretty little herb, though. We also have chiles, still going strong, and we put in lots of basil, and some lettuce varieties.
I digress. First weather, now the garden... or is this really a digression? Food and weather, and gardens they are totally connected. I am actually totally on topic! Excellent.
Using kitchen sheers, I snipped the chives, and parsley. Crumbled in the dry thyme. I minced a garlic clove. I squeezed lemon juice, and sprinkled salt, black pepper, and a smidge of chili powder. And let's face it... we're talking about butter! How could anything possibly go remotely wrong? Everything was mixed together, and I believe I was humming, contentedly. I know I was thinking about the steaks we are grilling this weekend, when my cousin Rebekah comes to visit... cuz, are you catching this? We shall feast, royally well!
Regrets: Tomorrow isn't Friday. Honestly, I have no regrets. I just can't wait to share the herb butter with the family.
Discovered: Tarragon and me, we may never become friends. But. I am willing to keep an open mind.
Conclusion: Oh, for goodness sake. What's not to like? It's butter! But the herbs make it something sophisticated, they lend it complexity. The lemon juice adds a fresh zestiness, light, cheery. I was worried about having too strong of an aftertaste, the way some flavors linger too long, but I don't detect anything like that... the only thing lingering is my desire to enjoy some herbed butter on a baked potato!