Prepare to be boredIt's rainy outside and I'd much rather be at home working on my new comp and a pot of chowder. Instead, I'm here in the office and maybe that's good because I'm really busy. I'm always really busy. So...because I have a reputation to keep up of being almost totally boring, let's talk about croutons.

I know this sounds crazy, but I'm really into croutons right now. It's safe to say I'm crouton crazy and I'll probably never buy croutons again because these homemade ones taste so good. I learned how to make them from an ex-Paragary's cook.
Here's the rough recipe:
A round loaf of sourdough from Bernardo (they bake fresh loaves every day, but see if they'll sell you a day old one, because think about it. They might even cut a sweet deal or what the eff, it's just croutons anyway and that's just little bits of baked bread anyway.)
Olive oil
Ground salt and pepper
Preheat oven to 350. Cut the loaf in half so that you end up with two narrow domes. Slice the crust off with a nice, sharp bread knife. Set the crust aside to save this for crostini later, or throw them out. Take the peeled, white bread and cut into chunks no smaller than dice. Throw them in a bowl and drizzle some olive oil all over. Throw on some ground salt and pepper and toss it all up with your hands so everything gets coated just nicely. Lay these little dudes on a cookie sheet in a single layer and bake at 350 until they start to get firm. Turn them over once and pop back in until they get a just a touch golden.

Done. This is my second batch, made from foccacia.
You can make the crust into crostini by treating them the same way with olive oil, salt, pepper and heat.
Leon said that I should have a seperate cooking blog. I think he's just trying to tell me that no one wants to read about my exploits in the kitchen. Whatever dude! I don't make any promises to entertain. In fact, I never meant to share this site anyhow. Actually, after writing all this, I am starting to feel really embarrassed for taking pictures of croutons last night.
Who has ever taken a picture of a crouton for the express purpose of posting it on a blog? I can't believe myself.