I have been a bad blogger. Turns out that starting a new job, traveling to four weddings, taking part in the annual traditional family summer vacation in Vail, going on a long weekend with Dan to Colonial Williamsburg, and hosting a number of visitors including my wonderful, amazing brother, has made for a very busy summer. It’s freezing outside right now (OK, its 50 degrees), the leaves are falling, and I feel like fall completely snuck up on me. Maybe the cooler weather will mean that I have time to download my pictures off my camera, organize them, and write about some stuff — I’ll cross my fingers but I won’t hold my breath.
In the meantime, I have been meaning to share some recipes here, and I have been asked for this one, so here it is —
Butter Sage Sauce (This is my own combination of a number of different recipes and I encourage everyone to experiment with it.)
Ingredients:
8 sage leaves
1/2 lemon, juiced
1/4 cup cheese (good Parmesan)
4 TB butter
1/4 tsp dried red pepper (or one chopped Tabasco pepper from your window garden)
optional: chopped peppers, tomatoes
Directions:
Brown the butter
Remove from heat
Then add: spices, lemon juice, cheese
Stir and serve over pasta — I recommend ravioli
If you add peppers or tomatoes, put them in the butter as soon as it starts to melt. It takes longer for the butter to brown, but everything else works the same.
Butter Sage Ravioli
Butter Sage Gnocchi with Peppers
You can get to 
Erin Miller 
The following story if purely for entertainment.. please do not be angry with how badly I butchered this recipe:
It’s 2pm and I get home from school. Starving, but have very little food at home and don’t feel like going out. I have some frozen raviolis and I decide to cook them with this recipe. I run into my first (and for obvious reasons) serious problem. No sage leaves. We do however have rubbed sage.. I have no idea what that means but decide that will work. Having “solved” this problem I quickly arrive at obstacle number two: No lemons or lemon juice. Consider using italian salad dressing.. nah.. lemonade powder? mm probably best to just omit the lemon idea entirely. I add the three TBSP of I can’t believe it’s not butter (4 just sounded like too much for two servings of pasta), and run into just one more small problem.. I have no idea what browning butter means. I Google it, and come up with a reasonable idea.
Ultimately I don’t quite succeed in browning my fake butter as I’m worried about burning it. Add my roommates mom’s Italian seasoning, red crushed peppers, salt, pepper, and a lot of Parmesan. and throw it over some ravioli. As I write this I’m actually quite enjoying the meal. Much more so than if it had been out of a jar. And perhaps the answer to why lies in the fact that even I can’t go wrong when something is soaking in immense amounts of butter.
Love you!
Post more recipes I’ll love trying them and the correct version of this one soon! Need to run to king soopers apparently.
Oh and for incompetent people like me cooking tricks and how much a recipe serves would be unbelievably helpful.
sorry this is an essay…
This was hilarious:) I laughed out loud at work and everyone looked at me funny. I am glad that it all worked out. I think you made the right call with the lemonade powder. I will try to post some more recipes soon, and consider adding some cooking tips. Browning butter is cooking it until it turns a shade of brown, and then removing it from heat (so you don’t burn it). If you are paying close attention, you will see the color change. I am not sure if it works with fake butter. Love you.