The bread is not as good as it was on Saturday

I rather like the word “frugal.” I like it better than other words we use to identify someone who operates from a small budget, so please, if you must, call me frugal.

My food budget has rules attached. Number one is not however, “pay a low price,” it is “Use everything I buy.”

Buying artisan and local products requires paying a fair price, a price that is generally (but not always) higher than a national supermarket will charge. All things considered though, it is always worth the extra expense to support locally produced foods.

So what about this bread?  It really was yummy on Saturday. Now, not so great.

As they are not filled with preservatives and extenders, Artisan Breads will not stay fresh and soft for a week like commercially produced breads. No matter, I need breadcrumbs, and I never need to buy breadcrumbs (or croutons). I grate stale bread and store it in the freezer—no wasted bread!

artisan bread

I *crumb* bread on a simple grater. I have a food processor that I don’t use very often. It’s pretty large so it lives on a shelf in the basement.  It takes a while to clean it afterward and take it back to the basement, so I just use the grater – it cleans-up quick. I like to steer clear of fast food, but definitely on board with fast clean-up!

Stale Artisan Bread>Breadcrumbs>Baked Zucchini

baked zucchiniStevie’s Baked Zucchini

4-6 zucchini
1 beaten egg white
1 T. mayonnaise
2 cups breadcrumbs
1 t. oregano
1 t. salt
1/2 t. pepper
4 T. parmesan cheese
4-6 T. olive oil

Heat oven to 400. Coat baking sheets with olive oil.

Slice zucchini 1/4 inch slices. Beat egg white and mayonnaise in a shallow dish.

Mix breadcrumbs, oregano, salt, pepper, and cheese in a separate shallow dish.

—This is where the kids come in—they like to play with food.
Coat zucchini slices in egg mixture, then in breadcrumb mixture.
Arrange the slices on the baking pan.

Bake 10-15 minutes, till brown on the bottom side, then turn them and brown the other side.

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