Wednesday, January 23, 2008

Recipe: Rebecca and Julia's Breadsticks

And I omitted a few things from that list below:

Well, the copious amount of grilled two-slices-Swiss-with-two-pieces-salami-and-two-tomato-slices-on-Italian-bread sandwiches I had. But also the products of the following recipe. Call them breadsticks or slices or even a garlic bread impostor.

The breadsticks:
- one or two slices of bread, preferably Italian
- oregano, red pepper, and olive oil

Drizzle olive oil over the bread - if it looks like there's too much, tilt the bread back and forth to redistribute the oil evenly. Slice the bread into longer stick pieces (although if you're Julia, you'll leave it in one giant piece). Shake oregano over the bread, and stick it into the toaster. (If the bread's Italian, you'll want to take the tongs to knock the bread out - it gets stuck. Again, don't set stuff on fire.)

The sauce:
- consists of what's at the pasta bar.
- parmesan cheese, oregano and garlic powder

We personally cross our fingers for pesto sauce, but regardless of the type, take a small bowl of sauce, and add about two tablespoons of parmesan cheese. The consistency of the sauce should be thick, almost a little bit paste-like. Add oregano - four more shakes more than what you think will be enough. Garlic powder is only needed if the sauce is red pepper flavored; just a little bit will be more than enough.

Dip the breadsticks in the sauce. Happy eating.

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