I really wish I had some witty commentary to introduce a simple how-to post, but I’ve got nothin’. It happens. It’s been an incredibly long week! I spent Saturday night in the woods camping (yes, I went camping. Weird, right?), then spend the next few days tending to my epileptic dog. Then it was time to head to Thomasville on a work trip (more on that later!). So yeah, it’s Friday and my brain is fried.
But I will say – brown butter is awesome. And this is how you do it.
Grab a stick of butter out of the fridge and chop it up into fifths and place in a small pot or pan. While you can brown butter over higher heat, I prefer to do it over medium to keep myself from burning it.
Let the butter slowly melt, gently stirring with a whisk continuously.
In this picture, the color is just beginning to change. You want to keep stirring until it becomes a light tan color.
Remove the pot from the heat. The butter will continue cooking even after you remove it from the burner. The butter will have a noticeable change in color to a nutty brown as well as a toasted aroma. Overcooked butter will have a very bitter taste.
A month or so ago, I had a pretty serious meltdown one morning when my beloved Keurig wouldn’t brew. It was a total catastrophe (as it always is whenever you can’t get coffee and you need it ASAP). In the midst of my panic, I remembered someone saying something to me about mineral build ups in Keurigs and having to clean them fairly regularly, so I did what any child of the technology age would do: I consulted Google and learned how to de-scale my Keurig. I’m always one for sharing knowledge, so here’s how I did it!
I started out with an empty Keurig, 8oz. of undiluted white vinegar and a large coffee mug. You want to make sure you’re close to a sink, as you’ll probably have to dump liquid out.
Pour the 8 oz. of white vinegar into the water reservoir and shut the lid. Place coffee cup under the spout.
Perform a brew, without a K-Cup. When it’s finished, pour the “brewed” white vinegar from the coffee cup back into the water reservoir and let it sit for half an hour. Perform another K-Cup-less brew. Pour whatever is brewed into the coffee cup into the sink. Perform another final brew with filtered water and no K-Cup to remove any white vinegar residue.
Crazy easy, I know.
Last year when I got my wisdom teeth removed, I ate nothing but mashed potatoes for nearly a week. The experience was pretty horrific – I ended up with a dry socket and learned that I have an insane pain tolerance. It was awful. But I ate mashed potatoes like it was my job.
Happy Independence Day, y’all!
4th of July falling on a Wednesday has completely thrown me off. Yesterday at work, it seemed as though I was getting nothing but out of office replies from anyone I emailed. Did anyone work yesterday? I know I did. Is that how tomorrow is going to be too? Maybe it’s just me, but I’d rather take the day after the 4th off from work. To each her own, I guess.
To start out the week & make myself think happy thoughts while Debby downpours on us, I had to share my favorite way to prepare bacon. For years I did the stand-in-front-of-the-frying-pan-and-get-attacked-by-bacon-grease thing. It’s time consuming. It’s messy. It’s dangerous. I feel like I’m always dodging flying bacon grease & I’m really scared one day it’s going to blind me.
Then I tried making it in the oven & I never looked back. No more standing over the stove. No more babysitting it. No more dodging hot oil bullets.
While I love the blog world & the amazing creativity that inspires me every day, there’s something about a cookbook covered in flour, splattered with vanilla extract & falling apart at the seams that is still so very dear to me. With that in mind, here are 5 cook books I’m absolutely dying over right now:
1. Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer