use real butter

savory bread pudding
The recipe I tried looked pretty good on paper. I have made several bread puddings that are sweet which I love, but I tend to like savories more than sweets. I thought it would be a hit. The flavors this recipe calls for are asparagus, swiss, gruyère, parmesan, marjoram, parsley, and green onions. I added some sautéed crimini mushrooms. The rest of the ingredients are the standard bread, eggs, and milk.

i prefer to rip the bread rather than cut it

**Jump for more butter**

Whenever I try to simplify my menu for entertaining, it always ends up leaving me with enough flexibility so that I go and try something new. I use my laptop and my cooking library for reference. Most of the day is spent on my mise en place, which, now that I think about it, is a good way to describe my approach to life in general.

was that 4 tablespoons of butter in that recipe?

**Jump for more butter**

We’re having Tom and Kellie over tomorrow night to thank them for watching over the house and keeping my plants alive during our trip down under. I’m keeping dinner simple, but I still had to try a few new recipes. I’m going to purée parsnips (which I’ve never done before) because I love it, and I’m going to try a savory bread pudding with gruyère, swiss, parmesan, asparagus, mushrooms, and doesn’t that sound freaking delicious?! I tested a new appetizer, except I will use shrimp and not raw tuna since they don’t dig on raw fish.

crostini, avocado w/ lime, pineapple, tuna, chives, hawaiian pink sea salt

I think it needs some more punch to it, so I’m going to scrape a raw clove of garlic across the crostini after I bake it and mix the sea salt into the avocado instead of sprinkling it on top. The crème brûlées are cooling now. It’s going to be fun and probably the last nice meal I make for a few weeks.

saving out the nice berries for garnish