This has been sitting here for a day now, waiting for input beyond the picture above. A sinus infection flareup keeps distracting me, work keeps distracting me, worry keeps distracting me. I’ve begun looking up home remedies, which is always a bad sign, a sign that you might as well suck it up and go to the doctor. So I did; I sucked it up and I’m going to the doctor today. Wish me luck and antibiotics.

The gist of it is, this post won’t get the hyperbole it deserves. No purple prose about the wonderfulness that is this garlic butter, just some facts and then the recipe.

it’s really good on garlic bread

It’s really good on garlic bread.

It keeps for months.

It can be cut into bits and frozen, and used to season vegetables and other dishes.

It’s way better, and way better for you, than store-bought garlic spreads.

Mix it up, shove it in the fridge, and enjoy.

garlic butter

Salted butter contains approximately ¾ teaspoon of salt per ¼ cup (1 stick). It may appear that you’re adding a lot of salt to this recipe, but it begins with unsalted butter. Begin with 1 teaspoon of salt, and increase up to 2 teaspoons, to taste. Lower salt will create a garlic butter more palatable for spreading on bread, plan. Higher salt tastes best mainly when used on garlic bread; otherwise it may be overwhelming.

1 cup unsalted butter, softened
1 tablespoon minced garlic
¼ cup grated parmesan cheese
¾ teaspoon garlic powder
1 teaspoon Italian seasoning (I use Milford’s Buon Appetito Italian Seasoning*)
½ teaspoon ground black pepper
¼ teaspoon ground paprika
½ to 2 teaspoons salt

In a medium bowl, mix together butter, garlic, parmesan cheese, garlic powder, Italian seasoning, pepper, and paprika. Stir in ½ to 2 teaspoons salt to taste. Waning: two teaspoons of salt will be very salty, but is just the ticket when spread thinly to make garlic bread. Store in refrigerator.