Got Ghee?
If you gotta have butter, then let me introduce you to my new beau. Just when I thought all was lost, and I would have to learn to live without love - I mean butter, I was introduced to ghee. Ghee? What is that? Isn't that some kind of odd food like tofu or falafel? (Bear with me here - I'm a Cajun from Lafayette, Louisiana. Certainly your definition of odd will be different than mine. I do after all, eat mudbugs.)
Now where was I? Oh yeah, Ghee. Conjures up for me images of dirty, dusty streets in India with slender, robed people in ramshackle street markets offering up plates of unrecognizable, unpronounceable (for me) foods with background music provided by chattering mobs of street children and the wailing of unseen devotees behind temple walls. (The Best Exotic Marigold Hotel anyone?)
At first, I wasn't convinced about this new beau named Ghee. (No, not the gorgeous French guy on Dancing with the Stars. The butter, Ghee. Are you paying attention at all?) ANYWAYS....where was I? Oh, yeah. Ghee. Not sure about him (I mean it) yet. Will it be anywhere close to the original? Will it be a let down like Cinnamon Raisin Gluten Free Bread? At almost $6 for a 7.5 oz jar I wanted to make sure I wasn't making a committment that was not going to work out.
Then I had an epiphany. (No, that is not a new brand of dairy free ice cream.) I was on the phone with my sister living in South Carolina, having a conversation about what else, food.
"Ghee"...I said. "I'm just not sure."
"Isn't it clarified butta?" Said Sista.
(Oops. Sorry. Every time I get on the phone with my siblings I start taking on a southern/Cajun drawl.)
"Yeah, I guess it is," I replied.
"Well then, isn't that the same butter used to dip lobster in?"
"Why, yes, it is!" It's LOBSTA BUTTA!!!!!
HALLELUJAH!!!!!!!!!!!!HALLELUJAH!!!!!!!!!!!!!! HALLELUJAH!!!!!HALLE........LUJAH!!!!!!
Now THAT is a Ghee I can love! Now THAT conjures up images I can relate to!
From the day I turned old enough to style my hair and paint my nails, as a young southern belle, I was wooed by young southern gentlemen in the traditional way - dinner and candlelight at a dark, romantic cafe or restaurant resplendent with white linen tablecloths, fine china and silverware, with the obligatory single rose stem in a cut crystal vase.
Dinner was usually steak or lobster or both, served with either a buttery wine reduction sauce or well, just butter. But not just any kind of butter. LOBSTA BUTTA. Somehow, in that dimly lit restaurant, it tasted even better than the butta at home I typically slathered all over a huge hunk of French bread just before diving into a steaming bowl of Chicken Gumbo.
IT'S LOBSTA BUTTA. Do you hear me? LOBSTA BUTTA. It's going to be okay, honey chile. Life is still worth living after all....
If you gotta have butter, then let me introduce you to my new beau. Just when I thought all was lost, and I would have to learn to live without love - I mean butter, I was introduced to ghee. Ghee? What is that? Isn't that some kind of odd food like tofu or falafel? (Bear with me here - I'm a Cajun from Lafayette, Louisiana. Certainly your definition of odd will be different than mine. I do after all, eat mudbugs.)
Now where was I? Oh yeah, Ghee. Conjures up for me images of dirty, dusty streets in India with slender, robed people in ramshackle street markets offering up plates of unrecognizable, unpronounceable (for me) foods with background music provided by chattering mobs of street children and the wailing of unseen devotees behind temple walls. (The Best Exotic Marigold Hotel anyone?)
At first, I wasn't convinced about this new beau named Ghee. (No, not the gorgeous French guy on Dancing with the Stars. The butter, Ghee. Are you paying attention at all?) ANYWAYS....where was I? Oh, yeah. Ghee. Not sure about him (I mean it) yet. Will it be anywhere close to the original? Will it be a let down like Cinnamon Raisin Gluten Free Bread? At almost $6 for a 7.5 oz jar I wanted to make sure I wasn't making a committment that was not going to work out.
Then I had an epiphany. (No, that is not a new brand of dairy free ice cream.) I was on the phone with my sister living in South Carolina, having a conversation about what else, food.
"Ghee"...I said. "I'm just not sure."
"Isn't it clarified butta?" Said Sista.
(Oops. Sorry. Every time I get on the phone with my siblings I start taking on a southern/Cajun drawl.)
"Yeah, I guess it is," I replied.
"Well then, isn't that the same butter used to dip lobster in?"
"Why, yes, it is!" It's LOBSTA BUTTA!!!!!
HALLELUJAH!!!!!!!!!!!!HALLELUJAH!!!!!!!!!!!!!! HALLELUJAH!!!!!HALLE........LUJAH!!!!!!
Now THAT is a Ghee I can love! Now THAT conjures up images I can relate to!
From the day I turned old enough to style my hair and paint my nails, as a young southern belle, I was wooed by young southern gentlemen in the traditional way - dinner and candlelight at a dark, romantic cafe or restaurant resplendent with white linen tablecloths, fine china and silverware, with the obligatory single rose stem in a cut crystal vase.
Dinner was usually steak or lobster or both, served with either a buttery wine reduction sauce or well, just butter. But not just any kind of butter. LOBSTA BUTTA. Somehow, in that dimly lit restaurant, it tasted even better than the butta at home I typically slathered all over a huge hunk of French bread just before diving into a steaming bowl of Chicken Gumbo.
IT'S LOBSTA BUTTA. Do you hear me? LOBSTA BUTTA. It's going to be okay, honey chile. Life is still worth living after all....
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