I tried this recipe last week with a larger loaf of bread and it wasn’t quite right. When I sliced the Italian bread into thinner, medium slices, the oil was perfect. My son likes to make simple garlic bread with garlic powder, but I find that it doesn’t quite have the same oomph as using fresh garlic.
I take about half a head of garlic, but use as many cloves as you want. Mash them in a mortar and pestle or just with a spoon.
Put a small skillet on medium heat, and add olive oil, I probably used about two tablespoons, then added the garlic, oregano, and basil, and let it saute until the garlic was fragrant.
Pour over sliced bread. I made six slices.
Broil on high for five minutes, perhaps longer, but watch it carefully.
I’ve decided to share two recent family dinners, put together easily. The first one is a tiny bit more work than the second but they were both extremely satisfying. Give them a try.
As these come up in my life, I notice them more and more. I know that they are idiosyncratic, and some are downright weird, but they are what they are, and I thought I’d share them with you. Please share some of yours in the comments.
I call everything “jelly,” but I never buy jelly. I only buy jam or preserves.
When I add ice to my cup at McDonald’s, I always pour out a couple of cubes.
I only and always eat latkes with applesauce AND sour cream. I also eat them year-round, and more at Passover than at Chanukah.
This isn’t food related, but I put NO Chanukah ornaments on our Christmas tree.
Now that I have a collection of Big Mac Sauce packets, I bring them with me when we go to a local restaurant that has patty melts (which I love) but no Thousand Island dressing.
Food adjacent – I don’t use Saran Wrap. It never works.
I wing cooking but never baking. Baking is too precise.
I won’t eat matzo or gefilte fish after Passover. I may make an exception for matzo brei.
I only eat kosher all beef hot dogs. When people talk about not knowing what’s in their hot dogs, I have no idea what they’re talking about. My hot dogs only have beef, no fillers, no anything else. Also, Mustard only. And sauerkraut when available.
Real NY bagels – never toasted.
I love bagels and lox, but I only eat it on Fridays in Lent.
The only soda I drink is Diet Coke. Not Pepsi, not Coke Zero, not RC.
I have had a recent obsession with peanut butter and bananas – any bread including matzo. (Not pictured English muffin.)
Peanut butter and banana on a Waffle. (c)2024Peanut butter and banana on egg bagel. (c)2024Peanut butter and banana on matzo. (c)2024
Brand names. I am a good tryer of generic and store brand foods. Except:
Cream Cheese – Philadelphia Kraft
Macaroni & Cheese – Kraft in the blue box, 7.25 oz.
Butter – Land O Lakes or Cabot. Exception for Kerrygold when I have the money for it.
Orange Juice – Tropicana or Florida’s Natural
Bachman Jax Cheese Curls only.
Skippy Peanut Butter.
Pretzels – Rold Gold
Hot dog rolls – Martin’s Potato Long Rolls
Craisins – Ocean Spray only
This is also food adjacent: Ziploc bags and Reynold’s Aluminum Foil. Hands down, generic just doesn’t have the same strength.
From the top, clockwise: Peanut butter and banana on toast, egg bagel with cream cheese and lox, sweet potato, grilled cheese, Berry French toast bake with strawberry syrup.
We all have foods that we go back to throughout our lives, a lot of them from our childhood. All of the above are in some way, shape or form from my childhood and teen years. My favorite thing as a child, home sick from school, was a soft, buttery sweet potato. I can recall sitting in the darkness of my mother’s bedroom, basking in the soft glow of the television eating this ever so slowly.
Recently, I have become obsessed with peanut butter and bananas. I’ve even slathered on the peanut butter and put a whole banana in the center of the bread and eaten it like a hot dog. A great snack!
Bagels with lox really needs no explanation; nor does grilled cheese. I enjoyed this on a few of my meat-free Fridays during Lent.
This French toast bake is from Cracker Barrel and has a custardy, cheesecake filling on top with whipped cream. Decdadent and delicious. This was a special treat. I am a French toast purist, dipped in egg, griddled, butter, and maple syrup.
In anticipation of Passover, my mouth is already watering when I think about the Matzo-brei that I will make, eat, and share with you here in a few weeks.
I made two weeknight meals recently that were a complete hit with my family, even the picky eater. They were both easy, and the goulash was with leftovers, so it was doubly exciting for the kitchen and the checkbook. There was a minimum of prep for each, and it was so great that the goulash is already planned for dinner for Monday night.
*To be honest, I don’t know if national refers to the US or the UK, but to those of us who love to drink a hot cup of tea, does it really matter?
We have just bought our third electric tea kettle (photo below). We had a lovely one (two really) made by Hamilton Beach that we loved. The first one simply wore out after a few years, so we rebought it. My husband shattered it while he was washing it. I finally relented and got this Aroma brand one very cheaply at Target for $15.99. What you see in the photos is my testing it and my first cuppa.
Aroma Electric Kettle from Target. (c)2024
First cup with the new kettle. English Breakfast. (c)2024
It worked very well, and takes up very little space on the counter. We’ll have to see how it holds up to my husband’s daily instant coffee habit in addition to my sporadic teas and oatmeals.
While scrolling through Threads, I came across this great video of the unboxing and testing of a KitchenAid Artisan Kettle. It is gorgeous, and the demonstrator is very honest that it is expensive. Honestly, I’d love it. KitchenAid is an excellent brand. We have a stand mixer that we still use from our wedding thirty years ago. However, when I googled it, the price showed as $199.99. Not in my price range, but I’ve included the video to show off some of its highlights and to live vicariously.
I use a box to make my latkes. I don’t do fancy additives – no basil or chives or any of the other things I’ve seen online. I might consider melba sauce, but I haven’t gone there yet. I always go back to Carmel. I think last night’s were my finest. They were crispy on the outside, none burned. I’m a both kind of person when it comes to latkes: applesauce AND sour cream. My daughter who doesn’t like them grabbed one on her way in the door from work. She still didn’t like them, but I must give her credit – she tried it even without me blackmailing her with gelt.
I don’t know if there’s a reason or requirement, but I always fry my latkes in vegetable oil. (c)2023
Latkes. With applesauce and sour cream (not pictured but trust me, it’s there). First Night of Chanukah. (c)2023
My favorite brand, although Streit’s and Manischewitz are also good! (c)2023
As I mentioned in yesterday’s Inspire, I went all out this year. Antisemitism will have that effect on a person. I am halfway between don’t do anything public and do all the things. Over the next week, I’ll share some photos and thoughts each day. Lights, door hangings, multiple menorahs, dreidls, gelt, I even found some Chanukah cookies and a book: I Saw an Old Lady who Swallowed a Dreidel by Caryn Yacowitz, illustrated by David Slonim, and of course, I bought a dreidl stuffy for my new great-niece.
Griffins and Ginger Snaps 