[spaghetti]

Fine input, Mr. X (or iMput?: can't spell it!).
Prepared butter with flavours is a good old tradition that's going lost (I also love butter à la maitre d'hotel): I'll try to revive it with your recipe. Bass season is still on here and I've always caught heaps of them in october/early november in the past years (but this year only two: WTF?). What I need is to spear a third one and to buy some ginger somewhere.