Herb Buttered Me Up

I'm home for the week waiting for my new job to start, so I'm being pretty Martha. Sam usually cooks. He's an ex-chef; I totally take advantage of that. But this week I'm treating him to a little break and the family to my Southern Epicurean Madness.

Last night's menu was meatball subs (vegetarian meatballs for Thom), sauteed zucchini, and potatoes with herb butter. We had from-scratch strawberry shortcake for dessert, which we'll talk about later.

So what do you have growing? Snip some of it. I have chives, oregano, rosemary, basil, and sage, I stripped the rosemary leaves from the woody stems and then just minced it all and folded it in with a stick of softened butter

I transferred it to a smaller bowl, cleaned it up a bit, and then went back outside for a sprig of parsley.

Yes, exceedingly simple.

But the fresh flavors just scream, "SPRING!!!" and whether it's dolloped on potatoes or brushed on french bread, the subtle difference is just fantastic.

And sometimes, let's face it, uncomplicated is nice.