Before I get any more carried away, I want to share with you my latest foray into Dairy Decadence. I happen to have two pints of organic heavy whipping cream sitting idle in my fridge, a creamy carrot chowder was not to be had, apparently. Just as well, though, because I have a vivid memory that has haunted me with her delights since Mr. Staut's seventh grade agriculture class; we made butter. That's right, we churned up some butter whilst engaged in the learning process at our tables.
We held out our small glass jars for him to sprinkle a pinch of salt in the bottom and cover it with a generous layer of farm-fresh heavy cream. Then we screwed on our lids and shook the bejeezus out of that cream, shocking ourselves with the eventual turn to creamy, silky, salty-sweet butter. Seriously, we fricking made butter in a jar. In the middle of Ag Studies. Totally unceremonious and simple, the results were mind boggling. Clearly, because I haven't forgotten that day and it's been nearly 17 years.
So with my abundance of heavy cream and an evening full of homework and not much else, I shook up a batch of the most amazing, mouth-watering, makes-you-want-to-eat-toast-for-every-meal butter. From the comfort of my living room, specifically, my exceedingly comfortable "new" couch. I can't remember the last time I was so excited to have plain, buttered toast for breakfast. Notably absent was a steaming hot cup of coffee; a trip to the grocery store tomorrow is in high demand.
