It was such a nice and relaxing weekend!
Not only did I take one nap but I took TWO. Shaun would like to say that I didn’t nap but that I slept because both were an hour and a half long. I was supposed to go visit one of my best friends in Dallas for the weekend but on Thursday I had to cancel.
My body was trying to tell me that I needed some rest. Not only did I need some rest but my feet were starting to swell and resemble a foot balloon. Let me tell you that it looked a little weird and all I could say was, “I have a FAT foot.” So much to my dismay I sat around the house this weekend with my feet propped up and drinking as much water as my body would allow.
I commend the many women who get put on bed rest for weeks at a time. I almost went insane this weekend knowing that I shouldn’t be doing too much around the house like chores or cooking. Even the dogs require a little attention from me every now and then. That attention might include potty breaks, me sneaking them treats, and making sure they are well covered when we take naps. SPOILED I know!
This weekend I had to think of things that I could cook or make that didn’t require too much work and clean up. I’m a huge sucker for steaks and decided that I would make Shaun a steak and have a real nice compound butter to top it off. I already had the butter so it basically came down to what flavor would I make it. The decision making didn’t take too long because I knew we already had some fresh herbs from our small garden.
So here you have it fresh herb compound butter. You can even pick the herbs that you want to go into the butter. I’m already thinking of what butter I will conquer next!
Herb Compound Butter
1 cup (2 sticks) unsalted butter, room temperature
1/8 cup plus extra pinch mixed herbs, minced
Place the butter in a bowl and mash it up with a fork.
Add in the mixed herbs and mix everything up.
Then place in a log form on wax paper.
Roll it up very tight and secure the ends.
Place in refrigerator for at least 4 hours before using.
*Store in refrigerator for up to a week*