honey rosemary butter

Sweet and herby, a touch of salt. really great on bread, crackers, popcorn, toast, grilled cheese....

what you need:

a mixer! or a whisk & bowl & hands
4 sticks of butter
8 oz honey
3 tblsp water
2 sprigs of fresh rosemary
2 pinches of salt

*Serves a party of 12 with leftovers, cuz you'll surely want them.

Leave the butter out for a bit, it should be quite soft at room temperature. You most definitely do NOT want to melt the butter to a liquid and then cool it down again!

In a saucepan on med heat, add water (about 3 tblsp or enough to generously coat the bottom of the pan) and when it begins to bubble, add honey. Add sprigs of rosemary, and let simmer until the mixture is just noticeably reduced and the rosemary is losing its forest green color.

Remove saucepan from heat and let sit til it is slightly warmer than room temperature. Remove springs of rosemary. Mix just the butter in the mixing bowl on low and slowly add the honey sauce. Change to a higher speed once the entire mixture has been added, but be careful as it splatters :P Also - I know it would be interesting to add a color or texture to the butter, but i decided to garnish with a fresh rosemary sprig instead. I think biting into the leaves would taste a bit too much like trees.

Serve at a spreadable room temperature and enjoy <3

winter hummus

2 cans of chick peas
garlic, shallots, radishes, butternut squash seeds
parmesan cheese, olive oil, vinegar
s+p, brown sugar, cane sugar, black pepper



roast 2 shallots and 2 med size cloves of garlic at 350 for 20 min
roast butternut squash seeds (salted) at 350 for 10 min
pickle sliced radishes in vinegar, brown sugar, cane sugar, and pinch of salt
process chick peas, add water and olive oil to desired texture
add 2 tblsp of shallot and garlic together, add the rest to taste

heat hummus. drizzle olive oil on surface. sprinkle on seeds, radishes, and fresh parm as desired.

we took the commuter rail to acton, rode our bikes to stowe, picked apples all day and made some delicious apple crisp.

chopped apples coated in cinnamon&sugar, a sprinkle of nutmeg & cloves,

and a small handful of golden raisens

over the apples is a

sprinkled a mixture of a tblsp of evaporated milk, 3 tblsp of rice milk, togo pack of butterscotch pudding

the crisp topping is

rice crispies, whole oats & steel cut oats, kashi crunch!, pinch of salt, a big handful of walnuts and 2 tblsp of butter
cooked for 20 min at 350.

god bless the indian summer

salad :

mesculn grns

balsamic vinegar reduction
strawberries

blue chz

mmmm corn :

corn cobs

butter

mayo
cayenne pepper

fresh parm cheese

cilantro

garlic

onion powder

onion

olive oil

sugar

s + p

milk - soy, rice, or cow.

corn: throw some corn into a pot of water, maybe 3.5 inches of water.

add a few tblsp of sugar (be generous), a pinch of salt, and a splash of olive oil

and a quarter of an onion, in chunks.

boil or steam for less than five minutes and let soak for a few hours.

aioli: depending on how many corn cobs, but fancy yourself a little bowl of mayo and add a tblsp of melted butter. some s+p. a dash or so of onion powder. simmer some diced garlic with olive oil + throw that in as well, leftover olive oil/garlic can be thrown into corncob pot. add some splashes of milk, and wisk the aioli mixture. it should not be soupy, it should be thick but not as gobby as the original mayo mixture.

grill the corn cobs til they have charred slightly.

put the corn on a platter, cover the centers with the aioli and let the cobs sit in the remaining mixture. sprinkle cayenne pepper as desired. add fresh parm chz. add bits of cilantro, everywhere. serve. enjoy.