Garlic Butter

Makes about 4 cups: 1 lb butter, best if warmed to room temperature
3 cloves garlic, finely chopped
4 Tablespoons finely chopped fresh parsley
Special equipment: None, but you may prefer a foodprocessor to your knife. But then again, if you fear the smell of garlic reeking on your hands, you ought to find a new job.
Method: Combine ingredients. If you can, you ought to let it sit out at room temperature for a half a day to let the garlic oil thoroughly saturate the butter
Notes: All measurements are utterly arbitrary. We wing this every time.
Dare we mention that in Quebec you can walk into the supermarket and purchase a garlic butter surely as good as, if not better than, ours by the stick? Look for the green foil. And, dammit, bring some back for us next time!