The other day while grilling some pork chops, I quickly tossed quarter-inch slices from a huge sweet onion in butter until they were tinged with brown and barely wilted. They were like some lovely mild onion noodle! I realized that if I sliced the onion rings through the center, I’d get strips to make something even closer to a…
Read Moreserious butter (if you can’t buy it, make it)
When in a weakened state from anxiety, an impending cold or working too hard, I take solace in butter. I stand at the kitchen counter and eat shavings of cold butter on toast, or even crackers, with a few grains of sea salt. Good butter is like a perfect cheese to me but better at…
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