Bone Marrow Butter

G and I went out to eat for our anniversary 2 weeks ago. We never went out all that often before, but with the pandemic it’s been a truly rare occasion. We love ordering small plates so we can taste a variety of options.

What I truly find the most amusing about some of our selections is how I never would have eaten some of these things even 5 years ago. I’m the girl who used to put her hands in baggies to make hamburger patties. Things do change.

Lately, with my Food Channel viewing, I’ve developed a desire for French-type classics. We had Foie Gras, my love for chicken liver mousse continues to grow, we tried a pate maison (don’t panic, It was basically a chicken loaf). I’ve developed an intense love for charcuterie plates.

My biggest problem is sharing them with people. I have a small posse I feel comfortable hanging with, but they aren’t the most adventurous of eaters. I need people to share my new food loves with who also happen to be well vaccinated.

1 cup roasted bone marrow cooked and cooled

1 cup butter softened

Combine and blend well. Place in cellophane, wrap and place in refrigerator to firm up.

*****from the Recipe Box:

Slice some butter and put it on top of your hamburger or steak. It’s quite good.

Add some salt.

Your butcher will be ever so helpful with your marrow bones.

and remember: The cost of not following your heart is spending the rest of your life wishing you had. Big kiss, Lynn

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