Wednesday, 28 August 2013


Good Morning to you,

I had just sat down, ready to catch up with you, when George came into my Button Room and surprised me with a toasted cinnamon muffin and a cup of coffee..... what a lovely way to start the morning.

Phyllis and George are watching the morning news, then later this afternoon we are going to the cinema to see the film, The Heat with Sandra Bullock..... I'll let you know what we think of the film, because all I know about it, is that it is a comedy.  I am going to listen to Phyllis laughing, so I will rate the film on how much she laughs on a scale from one to ten.

Today, I have something very simple to make with you.  Have you ever bought French bread, which for one reason or another you never used  on the day you bought it.  

If this has ever happened to you, then you will know that the bread is simply lovely when eaten on the day of purchase, but leave it for a day and it loses it's freshness. What did you do with the stale bread? I wonder, did you throw it away? If so there is no reason for you to do that again, have you ever thought of simply cutting the French bread into cubes, and then  turning them into Garlic and Oregano Croutons,

which can be added to soups, or they can be eaten on their own and enjoyed as a snack.  George often snacks on croutons whilst enjoying a glass of red wine.  

So let us begin, it's on with the apron and the music Phyllis has chosen today is,

Reba McEntire.  Phyllis had not heard of Reba McEntire, but when I played the CD she loved it. My favourite is "Everyday People" which Reba sings with Carole King.  Do you know I still own Carole King's LP.... yes LP.... Tapestry, I don't think I will be revealing any secrets when I tell you Tapestry is one of Natasha's favourite LPs...... or should I say CD's.


The ingredients for these Garlic and Oregano Croutons are very simple,

1 day old stick of French bread,
the size does not matter

1 clove of garlic
1 teaspoonful of sea salt
1 tablespoon of dried oregano

Olive oil, enough to coat the croutons


1 small baking tray
Oven temperature 180C (350F)

Slice the bread

Cut into cubes

Divide the cubed bread into three separate amounts
and place one amount into a bowl
and set aside for a moment.

Place the other two amounts into
freezer bags and freeze for
another time

Using the cubed bread which you set aside,

sprinkle sea salt over the cubed bread

Remove the dried oregano leaves
from the stem, crush between your fingers
and add to the cubed bread... you will love the aroma.
If using bought oregano, use 1 1/2 tablespoons.

If you would like to see how to dry your own
oregano, please see here

Add the grated garlic

to the olive oil and mix until combined

then drizzle over the cubed bread.
Leave to stand for a couple of minutes,
then turn the cubed bread over until 
thoroughly coated.

Place the cubed bread into  a small baking tray
 and bake for 15 minutes.  

After 10 minutes turn the cubed bread so 
both sides are golden brown.

Place in a bowl, ready to enjoy, with either warm soup or as a snack.

On this occasion the croutons were added to tomato soup, with a little added extra, a shaving of Parmesan cheese.  

You know how I loathe food waste, well I have an alternative to croutons. Slice the bread, as for the croutons, then  rub the slices of bread with a clove of garlic and bake to make Crostini. Then all you have to do is just add the toppings of your choice. We often eat them with homemade houmous. I find with a little thought, I can always think of an alternative way to use up foods, truly there is no need for waste.

When I asked Phyllis what she thought of the Garlic and Oregano Croutons, she just smiled..... I think that was a positive response, don't you.

Sadly, by the time we catch up with each other, on Sunday, Phyllis will have returned home, but I am not thinking about that now, as tomorrow, the weatherman has told us we are going to have a lovely sunny day, so we are going to visit Tynemouth, which is on the Northumberland coast.

So take care and I will see you on Sunday.

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