I’m the sort of person who likes to slather things on: condiments, butters, even body lotions. In my book, the more square inches of any surface that I can cover, the happier I am and it doesn’t bother me in the least that not only is this an obvious truth about myself, but I don’t care that others are unable to hold back their comments.
It usually happens at the dinner table whenever bread and butter are on the menu, or as I fondly refer to it, butter and bread. I’ve grown used to the way perfectly engaged conversations come to a seemingly abrupt stop as other diners stare, slack-jawed, as I slather on the butter. I like a roll with a good solid thickness of butter on top; I like to take a bite, then reassess things and swipe just a little more butter from the dish and add it to my half-eaten bread. I’ve had some people tell me my butter consumption is shameful, but all that does is make me pull the butter dish a little closer to my plate, making sure it’s just out of their reach.
My slathering habit has preserved my good skin. Genetics only go so far; after that, a girls got to slather on the lotions, potions and especially, the sunscreen. While most people use their sunscreen for more than just one season, I routinely go through bottles and bottles of it just over the course of the summer, and that doesn’t include the bottles I empty during the other seasons.
Now that the weather is warmer, I thought I’d share a recipe for my favorite slather, and while I wouldn’t recommend slathering it over your body prior to lounging by the pool, I will say that it’s delicious on everything from cornbread, roasted corn to grilled chicken and pork. It’s perfectly balanced with sweet honey, smokey peppers and rich creamy butter.
So, fire up the grill, slather on the sunscreen and slather this delicious honey butter on a piece of bread. What better way to enjoy the weekend?
Hot Honey Butter
1 stick butter, softened
1/4 cup finely chopped jalepeno peppers (I like pickled smoked peppers)
1/3 cup of honey
1/3 cup chopped cilantro
1/4 cup chopped green onion, tops only
pinch of cayenne pepper
squeeze of lime
Process all the ingredients in a food processor until thoroughly combined. Chill overnight to allow flavors to develop; serve at room temperature. Use to top cooked vegetables or meat; this is delicious on fresh baked cornbread or stirred into hot cooked corn.
Melanie Bryant is a writer obsessed with food. When sheâ€™s not writing about her latest culinary adventures, she spends her time working in the garden, collecting cookbooks, and hanging out at the local farmerâ€™s market. She holds an MFA in Creative Writing from the University of New Orleans. "You Had Me at Butter" (www.buttermelup.blogspot.com) is her blog where she writes about all things food.