Last night I leapt up from the couch and turned a stick of butter into clarified butter. I mean, I didn’t just wave a wand, although that would be a cool superpower. I went to the stove, melted some butter, boiled the water out of it, and strained it through a paper towel. Then I used it today for scrambled eggs and crepes.

Why don’t I do this more often? I frequently burn butter, but clarified butter is hard to burn and tastes almost as good. I have a suspicion that French toast cooked in a large amount of clarified butter would be the best French toast ever. I will report on Monday.