Of Skinks and Herb Butter

This very attractive young Blue-Tailed Skink was waiting for me atop a casserole in the dish drainer. The sink is just next to the window and there's a little gap at the top of the screen which is probably how this pretty critter got in. He stayed put while I clapped a plastic freezer box over him, carried casserole, skink, and box outside, and returned him to his proper environment.

The old folks around here called these guys 'scorpions' and said they carried poison in their tails and would sting you but, as far as I can find out, that's not true.

With Brother Skink removed, I got down to the work at hand -- making herb butter.  It's an easy way to put up fresh herbs for winter use -- simply whir butter and the herb of your choice in a food processor, pack it into a jar, and freeze. 

I made a batch with rosemary -- 

Another batch with parsley . . . 

And some with tarragon, to which I added grated lemon rind, lemon juice, and a slice of red onion -- not unlike the ingredients of Bernaise sauce (without the eggs.)

Any of these butters would make a nice topping for steak, could be put under the skin of a chicken before roasting, would be delicious tossed with pasta . . . or potatoes. . . or various vegetables . . .