Candied Ginger and Lemon Cornmeal Scones

Between the lemon curd and the marmalade, I had visions of a Sunday tea with scones and crustless sandwiches and pinky fingers in the air as we sip from our china tea cups.

Returning to Roots: Making Butter

Butter. Yep, butter. One of my favourite food groups. 

Well, maybe not a food group but it's right up there in my books. I don't really do the margarine thing. Just another personal preference but I love the creamy dreamy rich smoothness of butter. Salted or unsalted. For cooking or for baking. I love butter. Not to mention, it seems that everywhere I turned online, I would stumble across another blogger or site writing about how easy and satisfying it was to make your own butter. My curiousity was peaked and I too had to try. 

Does this also constitute a contribution towards my French food goal for 2012? The French also seem to love their butter. I think that counts then. hahah.

Here is a fast-forward of the process...

four spoonfuls at various stages of the "churning."
From top left/counter clockwise: Whipped cream,

beginning of separation, unrinsed butter, rinsed butter.