When the sage hits the bubbling butter in the pan, it hits me all at once like a freight train. I’m taken right back to… I don’t know what. I can’t pin it down, but it feels so familiar. It makes my mouth water but also surrounds me in a warm embrace and I feel so much of the memory but I can’t quite remember what it is I’m supposed to be remembering. It’s a once a year scent that I get when making the Thanksgiving turkey, and I wanted to savor it for a lifetime.
So I took a couple of pieces of Tuscan bread, schmeared a spoonful of homemade blackberry jam on it, and shredded some white cheddar cheese. I soaked up the remaining sage butter in the cast iron pan with my slices of bread, and seared them until they were crispy, the jam was warm, and the cheese was melting.
And it was divine.
Here’s to delighting in the simple, the homemade, and butter and sage.
Hey, I'm Sarah
Welcome to my blog, The French Press! Here you will find my favorite recipes, adventures, and other musings. Take a look around — I'm so glad you're here!