Archive for April 27th, 2011

After 5 days in Berlin, we made it back to Bonn safely this evening.

This time around, the Berlin trip was full of Bs.




Not necessarily in that order.

More on Berlin to come later, for now, I’m off to do a couple more Bs.



Enjoy this previously planned post on a delicious bread that came easily be added to any BBQ this grilling season.

Although this may seem too simple to deserve a recipe, this half-homemade garlic bread is too good not to share.

P4095306 Simple, herby garlic bread- what could be better?

P4095258  I used an olive baguette, chives and parsley along with the standard soy butter, salt, garlic and spring onion.

P4095260 Juicy chunks of olives really added to the taste.

P4095265Slice the bread diagonally without going all the way through.

P4095267  See? Still together although cut apart.

P4095270My food processor is on the fritz so I used a hand-held submersion blender to mix together the garlic herb butter.

P4095272  Spread the slices apart and generously smear the butter inside.

P4095273 Lookin’ good.

P4095277 Place the loaf on aluminum foil and wrap it up.

P4095278 This can be cooked in the oven or even on the grill.

P4095300 Such a lovely reward.


1 loaf French or Italian bread

4 Tablespoons butter, softened

1/2 small shallot or 1 spring onion

1 clove garlic

1/4 cup fresh herbs such as parsley, chives or rosemary

salt to taste


  1. Cut the bread diagonally into 1.5 inch slices being careful not to cut all the way through.
  2. Add the butter, shallot, garlic, herbs and salt in a food process and combine until well mixed.
  3. Spread the butter mixture between the bread slices, wrap the loaf in aluminum foil and bake at 500 F for 5-7 minutes.

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