Food | Picky Bits | Series | What I'm Eating

rosemary roasted bread

Happy Friday friends! This week has been about playing catch-up while recovering from a super busy few days I had previous to this. It can be tough to appreciate the moment when you feel like you’re running around like a chicken with its head cut off due to little or no sleep and a million things to do. But you know what? I’m grateful for all of it and am working very hard to appreciate my present situation. Taking the time to allow myself to focus on the current moment and find peace with it, whether I’m busy or not.

No matter what you’ve been up to as of late, today’s recipe is all about utter simplicity. It’s comforting, easy, and heartwarming. It’s a reminder to find beauty and sustenance in the most basic of foods and to relish in the ease of it all. Pop it in the oven if you’ve barely got time, or if you have all the time in the world. Oh and with Thanksgiving happening next week, it’s the perfect bread to add to your Turkey Day spread. But I’m totally ok with you eating it while standing at your kitchen counter on a Friday night too. And if nothing else, the smell of rosemary and garlic on baking bread is just heavenly.

Whatever your present moment may look like, I hope you look inward and focus on enjoying it.

Rosemary Roasted Bread

1 loaf of good bread (mine is olive loaf)
1/4 cup olive oil
4 cloves chopped garlic
2 tsp salt
4-8 sprigs fresh rosemary

Preheat your oven to 350°. On a cutting board, slice your bread, but do not cut fully through the bottom of the loaf. Cover a baking sheet in tin-foil, and place the loaf on the sheet. Spread the loaf to fit rosemary in between the slices. Add the garlic and salt as well. Drizzle the entire loaf with olive oil and bake for 10-12 minutes until warm and golden. Serve with extra olive oil for dipping.

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