Pantry

20lb Cherry Challenge

It's not everyday that you get to bring home 20 pounds of peak-of-the-season fruit, but I did just that after taking the Cherry Bus to Yakima, WA recently. Naively, I'd hoped to bring home a couple pounds so that I could make cherry ice cream or brandied cherries. I didn't even consider I'd bring home as much as I did, so I had to work extra hard (and quick) so not to waste a single stone.

So what did I do with 20 pounds?

Potted Cherries with Balsamic and Tarragon

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Momofuku Pickle Pair

Six months after placing my name on the reserve list at the library, my number finally came up.

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Chive Blossom Butter

It's time like these when we take notice of the garden. Potato plants are popping and peas are climbing. Chives are almost done too, so you better hurry up and grab some blossoms while you can.

Every spring I soften a pound of butter and head into the garden for the tenderest of flowers - chives and sage, usually. On their own they teach us how brief the finest days are. Combined with butter, they teach us how wonderful the rest of our food can be.

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Homemade Herbed Butter

I think it was the abundance of herbs in the garden this weekend that gave me the idea to make compound butter. This is such a simple thing to do - and something you can enjoy for months if you store the butter in the freezer. And the best thing is - you can use this for anything. Want a little interesting something on that piece of grilled fish? A spread for that toasted bagel? Compound butter, or herb butter, is perfect for that.

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