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