Tod and I were raving about Scarpetta's tomato and basil pasta (so simple but SO GOOD) and when I read to her that the last step in the recipe is to add a tablespoon of butter, she gave me a weird look.
"You add butter??"
I get that all the time.
People have such butter complexes.
Butter is the single most aromatic thing you can add to anything. A spoonful will completely change your pasta, your oatmeal, your corn and your life. All that chatter about dairy fat and cholestrol -- put that away. There is no place for such heresy in this house of indulgence and procrastination.
Do you know why restaurants can charge you eight times as much for something you can prepare yourself? It's because they've taken the time to add a pat of something that should be readily available in your house. When you walk into a restaurant or a patisserie, inhale and go, "...What smells so good?" It's butter.
You know this feeling. It is the warm, savoury scent that arises when you step into your grandmother's house. The pale gold colour that reminds you of lazy Sunday mornings. That rich, dulcet flavour that rests on the line between salty and oh-so-sweet. Whipped, softened, melted. That adjective people use when they want to describe something absolutely luxurious and decadent.