14 October 2004
Last year, one of my students introduced me to the Italian way to make garlic bread. (I'm told the French do the same thing.) You take a slice of bread and toast it crisp. Then you take a hunk of garlic, and lightly rub it across the surface of the bread. Quite effective.
Well... just last night, I thought I'd try it again, with my lovely home-made spaghetti. [Oh, I know, I know... I shouldn't knock myself out so much with such grandiose cooking endeavors...] Then it occurred to me that, hey, I can make this garlic toast even better!! What else goes well on toast? Answer: Best Foods mayonnaise! Of course! So, I rubbed the garlic on, and then topped it with a luscious layer of mayonnaisy goodness. MMmmm, mmm!! A perfect success, and a wonderful completion to most any meal.