Roasted Garlic Butter.

An easy one for you today my friends, but a delicious one none-the-less. I've been having so much fun cooking with it, I had to share.

I share because I love you. And I want you to come to my culinary party.

I'm excited today that I have another person to cook for finally. Stu has returned from his Man Camp Weekend and is smellier and manlier than when he left on Friday - I'm assuming that means it was a successful weekend. But I sure did miss him on the homestead - meals just aren't the same when you are alone. Technically I have G-love and the Hobbit to keep me company...but it's surely not the same as adult conversation.

Lucky for me however, I had this butter for comfort.

This isn't a new concept, yet for some reason, it's taken me a few years to start making my own. Both items alone - garlic and butter respectively - are delicious. But combined?

Lawd have mercy.

It's been a wonderful addition to be mountain of fresh greens we've been working through. Farmer Chip supplied us with the last of the winter produce last week and I've been slowly mourning the loss I will feel when collards, mustard, kale, and cabbage are no longer an everyday item in my kitchen. Though, as most all homesteaders, I secretly yearn for that first fresh pea...that succulent, juicy tomato...firm, grilled, salty eggplant...and fresh green beans. Yes, my friends, spring and summer produce will be upon us before you know it.

Lucky for us, this butter will be just as delicious on summer produce as it was on winter produce. It's good year round, my friends.

And though I can't pinpoint a real reason for it, the flavor of this butter is only enhanced when a glass of red wine is served alongside.

Roasted Garlic Butter
You will need:
- 1 head whole garlic
- 3/4 to 1 cup butter from grass-fed cows (Kerrygold is my favorite), at room temperature
- Pinch of sea salt

Step One: Wrap the whole head of garlic in a small piece of foil. Bake in a 350 degree oven for 20-30 minutes or until golden and fragrant. This is the 'roasting' part. Don't skip it!

Step Two: Remove the garlic, let cool to room temperature, and unwrap from the foil.

Step Three: Squeeze the now-soft-and-roasted garlic from it's skins, using your hands, into a small bowl. It'll just plop right outta there. You can use as many cloves of garlic as you'd like, but because the roasting mellows the harsh flavor of garlic, you might as well just go for the gold and use it all.

Step Four: Use the back of a spoon to smash the garlic into a paste. Then, add in the butter and use the spoon to combine. Add a small pinch of salt. Mix again.

And that's it! YUM!

Here are my current top five favorite ways to use this butter:
1. Use it to butter bread for a grilled cheese sandwich!
2. Serve a dollop over sauteed greens.
3. Smear it over freshly baked bread.
4. Add a few tablespoons to a half-head of cabbage, wrap in foil, and bake until soft and slightly golden.
5. Use it to fry eggs in - such a delicious addition!

I know most of you know this, but I'm going to remind you anyway - butter from grass-fed cows is da bomb. Da bomb diggity. Find the highest quality butter you can find and make sure there are no additives. We don't need that junk, man.

Did you know that grass-fed butter helps your body to absorb the minerals and vitamins from vegetables better? It's true.

I know, it sounds too good to be true. But it isn't. It's scientific fact. So we might as well throw a little roasted garlic in there and really have a party.

It is Monday, after all. The perfect day to party.

Roasted Garlic Butter

• 1 head whole garlic
• ¾ - 1 cup butter from grass-fed cows, at room temperature ((Kerrygold is my favorite))
• Pinch of sea salt

1. Wrap the whole head of garlic in a small piece of foil. Bake in a 350 degree oven for 20-30 minutes or until golden and fragrant. This is the ‘roasting' part. Don't skip it!

2. Remove the garlic, let cool to room temperature, and unwrap from the foil.

3. Squeeze the now-soft-and-roasted garlic from it's skins, using your hands, into a small bowl. It'll just plop right outta there. You can use as many cloves of garlic as you'd like, but because the roasting mellows the harsh flavor of garlic, you might as well just go for the gold and use it all.

4. Use the back of a spoon to smash the garlic into a paste. Then, add in the butter and use the spoon to combine. Add a small pinch of salt. Mix again.