Croutons – don’t ever throw out another heel of bread!

Oh Saturday, I love you. Nothing says American weekend like an empty freeway at 8am. And what do you think of this weather? June is so funny, hot one minute, cool the next. Watch out for those gully washers, they can move in and out faster than you can get the pins out of your laundry.

I’m taking advantage of this nice breezy day to do a little cooking. I got up early to make a dandy loaf of bread.

This is a good omen for the day.

This is a good omen for the day.

A new loaf of bread means cut up the heel from the last loaf to make croutons. Before I made my own bread, I always tried to put the last few pieces of a store loaf into a batch of croutons. Croutons is croutons.

The old loaf is a little dry, but it's still chewy and good.

The old loaf is a little dry, but it’s still chewy and good.  I love the way the crust wrinkles up like an old lady’s skin. Looks like my forearm in Summer.

I was in the mood for big chunks.

I was in the mood for big chunks.  There are many moods to croutons.

I melt a couple of tablespoons of butter and stir in some garlic I roasted the other day.

I roasted the garlic whole, and it just squeezes out of the skins into the pan. Of course you get garlic all over yourself - hey, maybe it will keep those city of Chico vampires out of your garbage can.

I roasted the garlic whole, and it just squeezes out of the skins into the pan. Of course you get garlic all over your hands- hey, smear it all over yourself – maybe it will keep those city of Chico vampires off your throat.

I got a good return from my garlic bed this year. I coat the cloves in olive oil (here with almonds), and set them in the oven, about 250, about 15 minutes.

I got a good return from my garlic bed this year, so I have been eating alot of the stuff. I coat the cloves in olive oil (here with almonds), and set them in the oven, about 250, about 15 minutes.

I add all the stuff you'd put in Italian dressing - dried oregano, basil, a little salt and a good pinch of ground black pepper.

I add all the stuff you’d put in Italian dressing – dried oregano, basil, a little salt and a good pinch of ground black pepper. Makes great garlic toast.

I pour the butter mixture over the bread chunks and stir it up, then arrange it on my cookie sheet. I got the oven turned up to about 400, gets ’em done quick!

Space them out good so they get nice and crispy.

Space them out good so they get nice and crispy.

In 10 minutes you have nice crunchy brown croutons. I take them off the pan and cool them thoroughly on a paper towel, then put them into a plastic pint container with a tight lid. They make more of a meal out of a salad, they’re nice on soup, and my family eats them out of the little plastic container like crackers.

Once they are cooled and stowed in an airtight container, these will stay delicious for a couple of days. So, make a lot, because you're family will vaporize them right off the cookie sheet.

Once they’re cooled and stowed in an airtight container, these will stay delicious for a couple of days. So, make a lot, because your family will vaporize them right off the cookie sheet.

 

 

 

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