Sunday, September 30, 2007

Down To The Wire

Well, I said I'd try my darnedest to meet my quota this month, and I have to admit that even as I sit down to write this hack rubbish, I'm not sure what in the name of Jim Johnson, defensive coordinator for the Philadelphia Eagles, I'm going to write about. Don't ask me how I know who Jim Johnson is, I don't know, but look it up, I think that's who he is. Right now I'm over at Eric's place, congratulating him on figuring out how to load pictures onto his internet blog page website, and trying to make green beans (as well as a few has beans) and spaghetti work and still manage to get to the church in time for my brother-in-law Mark's 9:00 holy hour. Why am I talking about this? Because that's what is happening right now, for me, and this is my blog, baby. Ah, perfect. The noodles are done, and Eric's just placed a piece of salty toast in front of me. Seven minutes to eat. I'm not sure exactly from whence came to him (take that, fans of clear and concise writing) his recipe for salty toast, but he insists on calling it garlic toast, maintaining that there is garlic somewhere in the salt. It's not bad, don't get me wrong, but I believe this piece of bachelor cuisine to be particular to himself. The man should have a cooking blog, in addition to his always-interesting blog about drawing comics in the nude. Ok, I lied about the nude part, do check out his blog. Mmm... hot, delicious spaghetti. I must eat fast, will try to post again tonight to meet quota. Vive le blog!


die Amerikanerin said...

My mom has a garlic toast recipe that involves taking sliced French bread, buttering the slices with a mixture of garlic salt and butter, wrapping it in tin foil, and throwing it in the oven in the last seconds before dinner. Could this be something similar?

D.Cous. said...

Aha! So that's where it comes from. My own (admittedly limited) experience with garlic toast involves (and this is crazy) chopping garlic, then putting it on buttered slices of baguette in the oven for a little while. It's less salty, but more garlic-y. I guess it's about equal on the level of toastedness. Eric's particular variation involves w√ľnderbread, cooked Texas-style on a griddle, thus making it distinct from even your mother's variety of salty toast. The man is a gastronomical innovator of the highest degree.