Wanna make it better?

It's perfect. It makes everything better. Melt it and pour it on popcorn. Let it come to room temperature and cream it with sugar for amazing chocolate chip cookies. Put it on a baked potato, put a pat on fish before baking...it's like sweet, creamy elixer beckoning you to consume it. I love it...butter kicks culinary ass.

And...I found a way to make it even better. Ladies and gentlemen, I submit to you two compound butter recipes that I hope you will make and enjoy and pass on to those who you deem worthy of consumption of such wonderful sustenance.

Chili Lime Compound Butter

Ingredients: one lime, one tablespoon chili powder, two sticks unsalted butter
Hardware: bowl, fork, waxed paper, citrus zester, flexible spatula

Allow butter to sit in the bowl till it reaches room temperature and is soft enough to whip with the fork. Whip the butter a bit until it is soft and creamy. Add the zest of one lime, the chili powder and the juice of half the lime. Mix until all ingredients until completely incorporated.

Scrape the contents of the bowl onto the middle of the waxed paper. Fold the waxed paper over the mound of chili lime butter and, using the waxed paper, push the butter into a long roll. Roll the butter into a log and wrap in the waxed paper and refrigerate. Use as you would normal butter, and enjoy.

Cilantro Lime compound Butter

Ingredients: one lime, one bunch fresh cilantro, two sticks unsalted butter
Hardware: same as above, add a good knife for the cilantro for chopping

Allow butter to sit in the bowl till it reaches room temperature and is soft enough to whip with the fork. Whip the butter a bit until it is soft and creamy. Add the zest of one lime and the juice of half the lime. Use the knife to remove the leaves from the cilantro and chop the cilantro into small pieces, but do not chop so small as to "juice" the cilantro. Add the cilantro to the butter. Mix until all ingredients until completely incorporated.

Scrape the contents of the bowl onto the middle of the waxed paper. Fold the waxed paper over the mound of chili lime butter and, using the waxed paper, push the butter into a long roll. Roll the butter into a log and wrap in the waxed paper and refrigerate. Use as you would normal butter, and enjoy.

Be sure to make one of these and add it to fresh sweet corn before the season is over. Let me know if you give this a try or not and how things go. Hope you enjoy as much as the people gaining weight in this house.