Secretly Simple Croutons

My head is stuffy, so stuffy it’s exhausting to breathe.  No bueno!  I’m sure it will be gone soon…I’m medicating with antibiotics and stuff said to unstuff ones nose.  It all started when I awoke early Saturday with a scratchy throat and sniffles.  I managed to carry on for the day with Miss T and my man Dan as we traipsed around a college campus, trying to decide if it’s on or off “the list”.  One of the final undertakings of parenthood.  One that brings mixed emotions and the realization that all too soon my adoring hubby and I will be empty nesters.   One undertaking I was not willing to miss.

You know how when your nose gets so stuffy you can’t taste or smell?  Yep, that’s where I am.  This evening for dinner I’m having a bowl of (I hate to say it) minestrone soup from a local Italian restaurant where I sent the man and Miss T to fill their bellies tonight.  With no useful taste buds nor sense of smell I couldn’t even begin to prepare dinner.  The one redeeming thought of eating take out soup is that I can top it with these toasty croutons. Halleluia!

Luckily these homemade croutons can be kept in an airtight container for up to one month.  We’ve used them on soups, salads and for snacking.  I made them just under a month ago and they have remained delicious throughout.  I’ll never buy store-bought again as these were way to simple to prepare and store.  Now, I’m off for a bowl of steamy soup, another way to unclog a stuffy nose. Wish me luck with the un-stuffing part so that I’ll be back at the stove soon.

Enjoy!
Rosemary Croutons 

Ingredients:
1 loaf of sliced white sandwich bread cut into 3/4 inch pieces ( I used Texas toast sized bread)
1/2 cup olive oil
Kosher Salt
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh rosemary

Heat the oven to 350*.  Toss bread cubes with olive oil, parsley, salt and rosemary until bread is evenly coated.  Arrange in a single layer on a rimmed baking sheet.  Bake for 25-30 minutes tossing the bread and rotating the pans halfway through, until golden and crisp.  Let cool completely on pans.

Tip: The croutons can be kept at room temperature in an air-tight container for up to one month.