Don’t throw that old bread away. It’s still useful. You can sell it on ebay or make homemade croutons. Just scrape off the mold. Or leave it on. No one will notice after it’s baked anyway. Quality isn’t that important when it comes to homemade croutons. Take all your old bread pieces and cut them up into salad size nuggets. Set them on the window sill for at least a week. It doesn’t matter if it’s dusty. After the pieces have cured, coat them with oil, spices, and salt. Place them in the oven and cook them until they are hard enough to cut diamonds. They are almost ready to serve. The only thing to do before putting them on the salad is to make sure that the salad has been washed and wiped clean. If by chance someone complains that their croutons are to hard just add a little more oil to their salad.
17 Responses to ' Gourmet Croutons. '
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on March 28th, 2008 at 8:03 pm
Yeah, try getting an advert to fit around that post sister!
on March 28th, 2008 at 8:32 pm
note to self: never, never, ever order a salad with croutons.
thanks, sugar!
on March 28th, 2008 at 9:28 pm
Axey you just have no faith in me! Watch and learn.
Savannah, Croutons are the ying and the nutritious salad is the yang. It’s perfect.
on March 28th, 2008 at 9:34 pm
serve with bleu cheese crumbles. and make sure you spell it “bleu” so everyone knows that the mold was allowed on purpose.
on March 28th, 2008 at 9:38 pm
Savannah’s right, no more croutons for me either. You made them sound so unnatural.
on March 29th, 2008 at 2:43 am
Rabbit, pig legs, croutons… I though you were a waitress not a cook! Poacher tunred Gamekeeper?
on March 29th, 2008 at 4:16 am
or you can add them to the salad I’ve blogged about today
on March 29th, 2008 at 5:03 am
Try to cultivate that mold to grow into a picture of Jesus or the Virgin Mary and you’ll get buckets of cash off of Ebay!
on March 29th, 2008 at 5:15 am
What about croutons in soup? Is that too French for you?
on March 29th, 2008 at 5:50 am
You are not only channelling Martha Stewart, I do believe you may have shared a cell at one point in time. Tell me it aint so?
on March 29th, 2008 at 10:17 am
I hear that all the time: “Baby, your croutons are just too hard!”
on March 29th, 2008 at 1:11 pm
I actually just microwave old bread and for about 45 seconds after it’s out it looks good as new. Of course you burn your mouth, but you can’t have everything.
P.S. NICE picture!
on March 30th, 2008 at 3:17 pm
Ya gots me sugar! Dagnabbit!!!
on March 30th, 2008 at 5:28 pm
I put my moldy bread in the first aid kit for those times when I, or someone I care enough about to tend to, have a gaping wound. Slam the moldy bread in the wound. It helps stop the bleeding and there is that antibiotic effect.
Or something like that.
on March 30th, 2008 at 7:03 pm
If by chance someone complains that their croutons are to hard just add a little more oil to their salad.
Or just smack ‘em upside the head.
on March 31st, 2008 at 2:40 am
Sounds like she’s thinking of starting her own restaurant, Beaverboosh. Eep!
on April 1st, 2008 at 3:56 pm
Ew… Ew… Ewwwwwwwww! Im sorry but I cant think of anything more literate.