3-INGREDIENT HONEY BUTTER

There are few things more satisfying on a windy, cold day than homemade bread and butter. Something about bread feels nourishing, homey, nastalgic - a reminder of simple beauty, consistent provision, and humble treasure. When I eat bread, especially fresh baked, I automatically slow down. My body settles into faith that this is enough. I have enough. I am enough.

So it's bread. But it's so much more.

I'm completely smitten with this gluten-free bread and make no other in my kitchen. But it's one that almost demands a spread. As if to say, "I'm so good you know I deserve frosting."

And so the bread got frosting. A buttery, sweet, with tinge of salty, fancy dress that twirls and swirls and catches everyone's eye.

May you find the place within yourself that has always been enough. And when you eat bread, may you savor both it and the beautiful, unique, divinely-created being that is you.

[THE RECIPE]

1 cup Kerrygold butter or local butter of choice
1/2 cup pure, raw honey [more or less to your taste preference]
1/2 - 1 teaspoon ground cinnamon
1/4 teaspoon finely ground sea salt

Place all of the ingredients in a medium size glass bowl and hand whip with either a whisk or spoon until fully incorporated. Spread over bread, muffins, coffee cake, or whatever else needs a little sparkle.

Store on your counter for a day or two, or refrigerator for a few weeks.

GHEE (CLARIFIED BUTTER)

[THE RECIPE]

4 sticks of unsalted, organic butter

medium size sauce pan

cheesecloth and rubber band

medium size glass jar with lid

Prepare jar by securing cheesecloth over mouth of jar with rubber band, allowing for a little dip in cloth.

Melt butter in sauce pan over medium heat. Butter will start to boil rapidly, loudly, and create a foamy top. Allow to boil at medium heat until the foam diminishes and the boiling slows down

This is the point when you need to watch it carefully. Tip the pot slightly so you can see the bottom of the inside of the pan. If the remnants that have sunk to the bottom have turned golden

brown, remove pan from heat immediately. If not, cook until golden brown on bottom, checking every 10 - 20 seconds. Remnants will go from white to brown very quickly.

Pour into jar through cheesecloth. Let sit until cool and firm. Ghee does not need to be refrigerated.

The cooking process should take 20 minutes and making your own ghee will save you a lot of money!