When I went down to see my Dad last weekend my mom made some incredible toast. She said that she should have made it for supper, but she wanted to make it anyway, so we had it for breakfast. It was to normal toast as footie pajamas are to normal pajamas (I might have that analogy completely backwards).
She told me how to make it, “You use olive oil –you have olive oil, right?– and butter and you add some Italian seasoning and garlic powder –not garlic salt, garlic powder.”
I had to ask Lauren if we had any garlic powder (it turns out that we don’t) and she knew that something was up. Well, now we do have garlic powder (not garlic salt, or, heaven forbid, baking powder) and by completely guessing as the relative amount of each ingredient, I was, more or less, able to also make this toast/bread.
Here are the proportions that I used. Put about a third of a fourth of a pound of butter into one of those cute, little white Pyrex bowls that you got at an auction years ago. Next pour enough olive oil over it so that you’re about a quarter of the way up the side of the butter. Nuke* it until it is melty. Add what you think is about a spoonfull of garlic powder (…) to the butter/oil except you’re stiring with a fork instead of a spoon, so you’re really just pouring it in and hoping for the best. Sprinkle relatively liberally with Italian seasoning, but don’t put quite enough in, so that after you brush copious amounts onto your bread you decide to add some more, just to be safe.
Ask Lauren to do whatever it is that you do to bread to make it all toasty when you are dealing with bread that probably shouldn’t be put in the toaster and after a little while, you’ll have (again, more or less) really delicious I do not know the name of this bread, bread.
*That’s what we say at my mom and dad’s house for the verb microwave.