Bronwynroan

Hey, how's it going?

Short, I know.

I know it's been a while and a short and simple "hey, how's it going? isn't enough. But for now, let's keep it at that. I know I would have a lot to tell. A lot happened and one at a time I will tell it all - from the new baby to the new career.. still figuring out where to start though.. and how to start.

I guess, this is the start.

After the baby and the career change, I finally had the time to cope with all the changes. Now, I am sitting down and writing again. :) Which is totally nice, I say.

I am still into cooking, not much with travelling (new baby and new career, as I have said), into twisting, changing and building little things inside our house still (just like most wives), and hmm, what else? into planting now, particularly herbs, cactus and succulents. I suck tremendously on the last part. I started with 5 varieties and now, I am down to one. Gladly, life is a balance. I fail on the cactus and succulents department but I am flourishing on the herbs department. Currently I have a few healthy Basil, Parsley and Dill and my cooking gets to benefit from them almost everyday.

What I did recently, which almost depleted the leaves my these herbs is herbed butter. I made one batch which came so handy with a grilled and fried pork, beef, chicken and even fish.

 

It sounds so fancy and complicated, but really, it is very easy to make. Don't be deceived!

Really all you need is butter, any fresh herb you like and plastic cling wrap. I had basil, parsley and dill on hand (did I mention I have mini herb garden?) so that's what I used. Make sure that your butter is soft enough to be mixable with the herbs, at room temperature is preferred.. but I know, we don't always have all the time to wait for the prima donna butter to soften so.. soft enough is enough.

I make a bunch and just store it in the fridge. I pare it with pork chops, fried or baked fish, baked veggies and one time, on toast!

Enjoy!