A wise man once said to me, “A failure is not a failure. A failure is a stepping stone” (Okay he didn’t say it to me, he said it to an auditorium full of people but I was reallyyy close to the front and I’m pretty sure we made eye contact and so let’s just pretend, okay?).
I’ve taken those words to heart these past couple of weeks when I just couldn’t seem to get it right in the kitchen. I had high hopes for a lot of my experiments but they all sort of botched… If you follow me on Instagram, you’ve probably been witnessing it all along.
I couldn’t tear the skin from my roasted poblano, which turned into a slimy green mess; I think I overstuffed my chorizo and kale quiche, which prevented the milk/egg mixture from spreading throughout and holding it together; the blueberry jam cooked right through my almond flour shortbread cookie, thus ruining the blueberry jam bars I had planned for Valentine’s Day; the empanadas I made with the all-purpose gluten-free flour were decent but sort of bland and I noticed the fillings didn’t reheat well; my skillet cornbread just isn’t rising; and, lastly, I tried to recreate an incredible soup I had made before but I didn’t have chicken stock and I made the mistake of using too much chicken bouillon and it was just so salty; and, and, and, as my people say, “Ay yi yiiiiiiiiiiiiiiiii.”
Failing at something you love to do is hard but, lucky for you, I am not easily discouraged. I already have a plan of action for my next batch of empanadas (pretty sure this recipe will be “the one”), I made an even better blueberry jam than the last time and can’t wait to battle those shortbread cookies again, I whipped up my best banana bread yet at Big Papa T’s request, anddd I made the most heavenly roasted garlic-infused butter everrrrrr.
A wise women once told me, “When everything seems to be going wrong, there is one thing that will always make it right. And that thing is butter.” Just kidding, I made that up right now. But it’s true.
Roasted Garlic-Infused Butter
Recipe slightly modified from Simply Scratch
- one cup (two sticks) of salted butter
- one head of garlic
- one tablespoon of olive oil
Preheat oven to 350 degrees and set the butter on the counter so that it comes to room temperature.
Slice the bottom (?) or I suppose we can call it the “fat end” of the garlic, so that all of the cloves are exposed. Dab some olive oil on it.
Place in a baking tray and cover completely with foil.
Roast for one hour. Breathe in that delicious garlic-y aroma.
Let cool before touching. Squeeze the magical gooeyness out of the cloves; it almost seems to spill out like custard.
Add this to the food processor with the butter and olive oil and blend until smooth, scraping the sides as you go. It might take a while to maneuver all of the cloves into the center of the processor to be blended.
Drop garlic butter onto some wax paper, roll it up and store it in the fridge for later use.
Slather it all over your english muffin, toast, bagel or ice cream for all I care; this shit is GOOD.