It's All in the Wrist

I've been in a cooking rut lately. As I told a new friend in an email today, I used to be inspired to make better food because the group of folks I spent time with focused heavily on eco-eating, vegetarianism, eating locally, and eating whole foods. Less time with like-minded folks and a picky child has me making food that's easier, but often less inspired.

So today, still in the groove from yesterday's wonderful unschooling conference, I decided to take my time in cooking up a marinara sauce. Marinara is not especially unique, but still, I chopped the onions, mushrooms, garlic, and spinach with more intention, keeping in mind the slow food movement and my own energy that goes into the preparation of this nourishment.

I didn't have any especially good bread on hand, but we find that making toasted garlic bread is a good way to use up the ends of sandwich loaves and other bread odds and ends. The last few times I've done this, however, Jonathan has not been pleased with the results. He makes toasted garlic bread often, and has proclaimed his to be the best.

With that in mind, I set out the ingredients and asked if he would like to make it. I now know that it's not only about the ingredients or how much butter or how much garlic... it's all in the technique.



First you must move the bread to the table so you can elevate yourself far above it.

Then, liberally pour garlic powder so that it rains down upon the slices.

Be sure to get your face right down in it, on occasion, to check your progress.

Continue pouring garlic powder as necessary.

Bon appetit, my friends, bon appetit.