Brown Butter is Better

This scone recipe from "Good to the Grain" by Kim Boyce calls for brown butter.  It is a little time consuming because you brown the butter, then chill in freezer til firm.  It is then added to the scone dough as usual.  I am envisioning using brown butter in a lot of recipes that call for cutting chilled butter into flour.  I still wish I could go to Trader Joe's and buy sticks of prebrowned butter, but then I would be like those people who buy chocolate milk, and I always make fun of them.

As far as pantry purging goes, I am down to 2 cups of sugar, 1.5 sticks of butter and maybe 3 cups of flour.  We had cinnamon bun pie that I resurrected from the freezer today with good results.  Upcoming dinners will include ramen made with Maddy's tonkotsu broth, elk burgers, and quinoa cakes.  Costco trips are verboten.  T-minus 2 weeks til moving day.  Ginny's kitchen will be smaller, but we are finally done with goodbyes!

In a classic bait-and-switch I will leave you with a recipe whose delicious end product is loaded with fiber (nature's broom!), not particularly photogenic, and definitely not appropriate for long car trips.

Colon Blow Bars

3 cups rolled oats

1 package pitted dates (~1-1.5 cups dates)

3/4 cup honey

1/2 cup chopped apricots

1 cup toasted nuts (I used walnut pieces and pepitas)

1/4 cup sesame seeds

1 cup dried cherries

pinch of salt

1 tsp Chinese five spice powder

In the bowl of a food processor whirl the dates and oats together with salt and spice.  Warm the honey briefly in a microwave until it is the consistency of syrup and drizzle into the food processor.  Remove from food processor and knead in the dried fruit and nuts.  Press into a pan that you have sprayed lightly with cooking spray.  Chill til firm. Don't even think about taking these hiking.