use real butter

Recipe: citrus cordial

If you shop like me, you try to eat something before you hit the store(s) and you try to shop responsibly. That means picking up foods that are both delicious and good for you as well as economically unstupid (economically stupid = picking up two heirloom tomatoes at Whole Foods and watching your partner’s eyes pop out of their head when they ring up to $8). I generally try to buy a lot of produce because it’s good for you. Those bags or flats of fruit from Costco are a great deal, except when you can’t consume them quickly enough before they spoil.

I hate to let good food rot for no good reason, but now my citrus doesn’t have to – ever. My dear friend, Kell, shared this brilliant idea with me several months back. It sucks that she’s all the way in Australia, but I love that we keep in touch electronically with all sorts of food ideas and other snarky observations about people, life, and politics. She’s amazing, and so is this cordial. I suppose cordial is a nice fancy British Commonwealth term for what we uncultured Yanks would call syrup *grins and exposes gap tooth*

savory bread pudding
The recipe I tried looked pretty good on paper. I have made several bread puddings that are sweet which I love, but I tend to like savories more than sweets. I thought it would be a hit. The flavors this recipe calls for are asparagus, swiss, gruyère, parmesan, marjoram, parsley, and green onions. I added some sautéed crimini mushrooms. The rest of the ingredients are the standard bread, eggs, and milk.

**Jump for more butter**