Some of you who follow me on my facebook page may know that I’m currently recovering from a minor surgical procedure, so I have been kind of MIA from the blog world lately. Other than being somewhat sore, I’m good. Well, except for the fact that I haven’t yet been able to get myself eating real food yet.
I’m currently surviving off of saltines, broth, & Sprite. I’ve been trying to imagine that I’m actually feasting on cake, bacon, & coffee…. but my imagination keeps laughing at me. When I went in for this simple little procedure, no one told me that not being able to eat real food was a side effect. I went home with a some papers with common side effects of what to expect – cramping, don’t drive for a week, blah blah blah – but not once was it listed that I’d have problems with the whole solid food thing. Apparently, I fall into the small percent of people who can’t eat solid foods for like 5-7 days after anesthesia. Nice. It also turns out that not only can I not drive a car, I can’t seem to ride in one either without feeling like I have mad cow disease or something. Who’da thunk I’d have more trouble recovering from the anesthesia than the actual procedure.
The whole living-on-saltines thing made it pretty hard while editing the photos for this post. Half of my stomach is like ‘oh yeah baby, bring on the buttermilk pancakes with berry butter‘ while the other half of my stomach is all like ‘don’t even think about it – drink your broth, girl‘.
Sigh. Buttermilk pancakes with berry butter, it won’t be long til we’re together again – I promise.
In the meantime, you can make up a batch of berry butter though for all your breakfast-slathering needs. It’s not just good on pancakes – it’s also super yum on french toast, and just regular ol’ toast too. In fact, we use ours on toast more than anything else because it’s so easily accessible. Plus, the kids can make their own toast 😀 Self sufficient breakfast, oh yeah.
You can make it in an assortment of different flavors, I’m talking strawberry butter, blueberry butter, mixed berry butter – whatever floats your boat…. or butters your toast in this case. You just need your butter & your fresh berries. The general rule of thumb is about 1 cup of fresh berries (if using strawberries, please measure them chopped – not whole, big difference) to every 4 sticks of butter.
Place your room temp butter & berries in a large mixing bowl & give it a whip. I’ve used both 1/2 cup of blackberries along 1/2 cup of raspberries. I love these two flavors together.
I like to free-form mine back into butter stick shapes. You can be exact & measure it back out using 1/2 cup for each butter stick. Or, you can just guess-ti-mate it like I do. Wrap it up in plastic wrap, tinfoil, or wax paper – twisting the ends secure and pop it into your freezer. You can leave it in there just until firm if you plan on using it before long – or leave it in there til the night before you’re planning on using it.
This is utterly delicious, my freezer is always stocked with it & after trying it you will be wanting to keep your freezer stocked with it too.
- 4 sticks of butter, softened
- 1 cup of fresh berries of your choice
Using a large bowl & mixer – whip together the softened butter & room temperature fresh berries til combined, but careful to not ‘slaughter’ the berries. Divide into equal ‘sticks’. Wrap in freezer safe wrap such as tinfoil or wax paper, & twist up ends. Freeze until the night before you’re ready to use, or just until firm to use soon.