I bought butternut squash ravioli with the idea to make a sage-infused browned butter sauce for it. After a freshly snipped sage sniff test, Mama and I decided to use the smaller Purple Sage leaves. The giant Jerusalem sage wasn’t as fragrant.
Without any recipe or research—or even measuring, I just browned a chunk of butter with julienned sage leaves, then added a splash of cream. The sauce cooked down a bit and was the perfect accompaniment to our ravioli!
For the curious… The photo behind our dinner is my great-grandmother in her kitchen. The beautiful moment was captured by my mother and has always taken pride of place in my kitchen. I like to think she’s watching over me as I prepare meals.
Today’s #OneGoodThing was sniffing sage with Mama and making a fresh herbed sauce for our dinner! What was your #OneGoodThing today? Please share in the comments! Kindness is Everything.
Day 4 of 366. And Day 1,465 in a row (here’s the first 366, & the following 365, & the third year of 365 good things, & the 4th year of good things)!
On this day…
- 1 year ago today: Big hugs from tiny arms
- 2 years ago today: A good reminder
- 3 years ago today: Minty lips
- 4 years ago today: Instant warmth and comfort
Share:
Categories: OneGoodThing
#OneGoodThing Daily 
I adore a sage sauce, so simple, so tasty.
LikeLiked by 1 person
It was delicious! But I’m still curious about the Jerusalem sage. Ours is massive and it would be nice to use it in the kitchen! Have you ever tried that variety?
LikeLike
I am not sure which variety we have in the garden, to be honest!
LikeLiked by 1 person
This sounds so good. Can’t wait to try it.
LikeLiked by 1 person
It was delicious! Hope you enjoy it too!
LikeLike