Disaster almost struck this morning when I found out that I had used the last stick of butter. You see, I had baked for the hospital shared governance yesterday and used up what I didn’t realize was the last stick. All the butter I had was the quarter cup in the butter dish. Complete with toast crumbs.
Tragedy really.
There I was, looking into the butter section of the fridge which was empty except for half a fancy chocolate bar I had bought myself for my 50th birthday. Yes, last year, can we focus now?
And then I remembered that I had fancy butter squirreled away in the top of the fridge.
You know, fancy, expensive butter.
Like Kerrygold.
I pulled out an 8 oz package of the Kerrygold and cut it in half for the shortbread. I mean, I carefully wrapped up the rest so I could stow it back in the butter section of the fridge.
You take the bougie butter and the bougie Asiago cheese, some thyme from your herb garden, add flour and water and you get fancy Asiago thyme shortbread.
Crumbly, and buttery, and savory all at the same time.
Funny, the last time I made this it tasted very much like pizza. Perhaps that time the herb packages had been switched and it was really oregano that I had put in the shortbread.
Don’t get me wrong, I will not kick these out of the cookie jar.
This week is also a good lesson on keeping proper inventory so that a lack of butter doesn’t bite me next time. I mean, it didn’t bite me this time but was an unwelcome surprise because I had just been to the grocery store.
Dispatches from the Evening Shift 