a dilly of a week

Like I said before, I commonly fixate on preparing something and do not relent until it is safely sealed in the fridge or on the counter. This week while I was busy enjoying every second of the visit with my mom, the longing for a whipped dill butter kept swirling around in my head. Mind you, the dill butter faced stiff competition when I started finding things in Mom's closet like this dip-n-flip Crepe maker. I laughed mockingly at the ingenuity (laziness) of a dip and flipped crepe, but I must admit there is something to be said for consistently perfect crepes hot off the pan. The entirely professional procedure for this device is to make the batter in the shallow lid, heat up the pan, dip the pan into the batter, and flip the pan over. The crepe is ready in 45 seconds. Wow! Are you a little surprised that every household does not come with one of these? A standard stocked appliance? Whether or not it is a needed item, I love that Mom still has things like this, in their original box, purchased nearly thirty years ago. If you can believe this, she let me bring it home! Certainly this will not be the last word on crepes; dipped and flipped or otherwise.

We talked our way through two days of tea and a loaf of orange sweet potato clove bread that elicited rave reviews from Mom. I feel like those few days were a gift that we should give ourselves again sometime soon.

On top of the time with Mom, I spent a few hours with my nieces and nephews. My niece and I biked in the afternoon sun and then made earrings from African beads. My nephew discovered a love for radishes with a pinch of salt, and my other nephew mapped a treasure hunt for us that required a shovel at the X. Honestly, it is good to be an aunt.

Yes, through all of that, I dreamt about a dill butter. A dollop on a hot baked potato, a schmear on sourdough toast, a bit melting on grilled asparagus; oh my! This had to be made.
The possibilities are almost endless. Make a batch, and tell me how you use it.   

Dill Butter makes 1/2 cup
1/2 cup unsalted good quality butter (1 stick), completely softened
1 tablespoon minced vidalia green onion (if you can not find them, substitute a shallot)
2 tablespoons and 1 teaspoon minced fresh dill
1/4 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

1. With a hand mixer, whip minced vidalia, dill, lemon juice, salt, and pepper into softened butter. Schmear it on toast, crackers, radish sandwiches, eggs.... enjoy every last bit

Comments

[sarahrice]

i happen to be a bit of a crepe enthusiast, so i am intrigued by that crepe pan thingy. my mom speaks of a similar one she got in the 70's. you know where we live if you're ever up for an impromptu crepe party.

[L*Joy]

sarahrice.
who needs to hope for impromptu when we could PLAN (you like that right) such a fantastic thing?!?
dip-n-flip coming right up!
L*Joy

[Suzanne]

I had to smile when I read your blog today. My son's name is Dylan and for years, I have called him "Dyl" or "Dyllie". I've never made dill butter, but be sure that I will. What a great idea. It would have gone well with the baked potatoes we had for dinner tonight.... maybe we'll have to have them again tomorrow.
Yum!

[L*Joy]

Suzanne
dill butter for Dyl sounds likes a perfect meal. I had dill butter on my toast this morning with a an over easy egg and oh my goodness it was perfect.
also, hold onto your cutting boards because I am in the middle of writing a post for a recipe that will use up the rest of the bunch of dill purchased for the butter.

[Emily]

I'm so glad you had a lovely visit with your mom! Dill butter might be just the thing for spring!