snapshot: garlic scape butter

in a new job,

whether you've started with a

brand new business or are doing

the same thing in the same company

in a different place, like me, you're

always trying to find your way.

and that has definitely been me.

i've noticed that, i'm a bit different -

in several good ways, and some that

i'm working on. like this: i'm quieter.

i'm still getting to know everyone and

they're still getting to know the real me.

so, a few weeks ago, i think some people

had a shocking moment when i freaked out

(freaked!) after realizing that garlic scapes

were available and that i could buy as many

as i wanted for a very reasonable price.

it's true. when i was finished talking in a

run-on sentence about the tenafly farmer's market

and garlic scape pesto and looking everywhere for

more, i realized that i was not just having a conversation,

i was talking kind of loudly. and there was this,

somehow, i had gone from sitting to standing.

(clearly, if people want to get to know me,

they should wave an unusual piece of produce in

front of my face and watch what happens.)

when i got the scapes home, though, they sat

in the fridge for a while (ok, if you want the truth

there are still some in there. yes, i'm hanging my

head in shame.) i wanted to do something different

with them this time, but i could not figure out

what or how. then, i was driving home, thinking about

making garlic bread, and just like that:

garlic scape butter (and in turn, garlic scape bread)

popped into my head.

when i got inside, i pulled my

made up ingredients

out of the fridge

before even taking my pocketbook

off my shoulder.

i cut 4 garlic scapes into 2-inch pieces

and placed them into the bowl of the food processor;

i pulsed 5 or 10 times, until they were in tiny pieces,

before adding 1/4 cup of pecorino romano,

1/2 teaspoon black pepper, a couple generous pinches

of smoked paprika and 1 stick unsalted butter,

cut into large chunks. i let the food processor run

until everything was sort of smooth.

and i tasted it.

garlicky was an understatement. but, there was

no turning back at this point. i sprinkled in a touch

of kosher salt, whirled it around a few more times

and decided that i was committed.

so far, i've only spread it on lemon juice-drizzled,

bread and grilled it until it was nice and melty, which

i think is how this butter shines. i'm also sure i would

love it tossed with hot pasta, a bit of lemon and feta or

maybe used as a base for eggs, sunnyside-up.

i won't lie: it does need something

to temper its intense flavor.

but, as it goes with anything you're overly devoted to,

i've come to love this butter with bite. that doesn't mean

that if i made this again, or you were making it at home,

i'd be embarrassed to use only 3 garlic scapes.

that wouldn't make us wimps or shrinking violets.

it would just make us a bit...less in-your-face.

and, that's ok.