Wednesday, August 18, 2010

More garlic bread

I did make more garlic bread Monday night. The bread is hard to cut in half, being rather dense and not very thick, with a hard crust. So I was cutting very carefully, worried about slipping, but telling my self it would be pretty difficult to hurt myself since the knife moved pretty slowly. And then I hit the center, where my two cuts met and suddenly it wasn't so difficult anymore and the knife went into my finger.


Unfortunately, Eric was cutting up jalapeno peppers for his salsa so he certainly wasn't going to help me. The bathroom closet door was locked so Nutmeg couldn't get a bandaid for me, if she could even reach that shelf. And I was bleeding quite a bit. Luckily, I managed to get it taken care of. The cut isn't terrible, and is more wide than deep. And we were lucky to have a set of finger bandaids, including ones for fingertips. They are awesome. We will definitely keep these in stock. (They are water blocking, too, which is so nice for fingers.)

Back to the bread--I used about 3 Tbs of butter this time and it didn't pour off the bread onto the pan (just a little bit when I cut it up). I used the same herbs and garlic, since that's the best part.

The peach ice cream, by the way, is delicious! We're having small servings each night to make it last. I'm looking forward to trying peach sherbet or sorbet next. I should remember to try those more often--one of them doesn't use any cream and then I wouldn't have to wait to get to the grocery store. We tend to make vanilla ice cream the most, however. I've never heard of vanilla sherbet/sorbet. Can you make either of those without fruit? Oh, I could try apple! Always have lots of apples around.

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