Croutons
I know most of you out there are advanced enough to know how to make your own croutons. But sometimes I’m a little slow at these things.
I did this for the first time the other week. I know. I can hear you. It’s one of those moments when you think to yourself, “Why have I been paying money for this all these years??” Really, it makes no sense at all. We throw stale bread out and pay $4 a box for croutons loaded with unnecessary ingredients. I don’t get it.
So here’s the deal. If you’ve never made your own croutons before, there is no condemnation here my friend. I’ll be slow to it with you.
You take that hunk of stale bread, you chop it up into little bits, you throw it in a bowl and coat it in a bit of olive oil, salt and whatever herb tickles your fancy. Today it was thyme. You toss it in a skillet (or I hear a cookie sheet in the oven works perfectly well), and you let it crisp until it’s golden on the edges and crunchy. Store it in a ziploc bag and stock up on plenty of lettuce because you’re going to be eating a lot of salad my friend, with the best croutons you’ve ever tasted.
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