I picked up a couple of the lovliest, crustiest petite baguettes last night so I made meatballs and marinara- and built sandwiches for Mom and I under a blanket of bubbly mozzarella. Ended up adding and adding and the result was a huge pot! SO... I'll be cooking vermicilli tonight to use some more of the meatballs before freezing some.

Sunday will be spaghetti and meatballs, garlic bread, roasted asparagus, salad & peanut butter oatmeal cookies.

Roasted chicken quarters, confetti rice, corn, bread salad -

TheFamiliaKitchen a/k/a The Family Kitchen: Roasted Chicken Quarters, Confetti Rice, Corn, Bread Salad

pics are lousy - they look a little better if you just go to

http://thefamiliakitchen.net/ - not thru this site - but using your bar

dunno why??

I like your idea of making "croutons" from Italian bread cubes. I never get to have croutons on my salad (low sodium thingy) so I'll just bet I could cube some Italian or French bread, spray it with olive oil and sprinkle some Italian seasoning on it then toast for some decent "salt free" croutons.

the onion roll gave a good flavor as well - I did them dry because I was making my vinaigrette -

would this help you?

1 cup dried vegetable flakes
4 teaspoons herbes fines
4 teaspoons sweet paprika
4 teaspoons parsley flakes
4 teaspoons ground black pepper
1 tablespoon lemon peel, dried
1 tablespoon citric acid powder
1 teaspoon garlic powder
1/4 teaspoon celery seeds
1 dried tomatoes, cut into slivers -- not in oil! (1 to 2)

Use a coffee or spice mill to grind up everything that is not already ground to a fine grain texture.

Hint: Do the celery seeds with something heavier to get them to pulverize.

Hint: You will get better results if you undergrind, sieve, and regrind the coarsest stuff instead of pulverizing everything into dust in an attempt to get the big chunks out.

This is the general table shake--you can substitute up to 2 tbsp. of your favorite dried herbs for the herbes fines. (e.g. oregano, basil, etc.)


another thing I do is melt butter in a skillet and add a bit of olive oil - season however I want and toss in my bread cubes - stove top toasting

but in the oven you get that nice crunch

of course I "accidentally" make a bit too much vinaigrette - great fo soppin' and dippin'