Does it really taste better baked twice?

During my ride home on the CCTA tonight, all could think about was a topping for my cheesecake Holly picked up for me yesterday and what i could do with that loaf of bread that's been sitting in my fridge for the past 2 weeks. First thing i did when i got home was break open that bottle of Cavit Pinot Grigio to help me conger up a mix of spices that i have collected in my cupboard over the past few years to make croutons that i refuse to buy.

One of my favorite things about cooking for one is, if it taste bad you don't have anyone to tell you it tastes bad, unless you take your left overs to work to share. While i cutting that stale loaf of bread that has been sitting in my fridge for at least 2 weeks, i thought of a couple of things; why don't bread company's make loafs for one and why do we bake bread twice to make Croutons?

Wow it smells great in my house right now!

I like to use homemade croutons in everything from salads to stews mostly because it fills me up and it's my way of avoiding the extra step of making another dish for dinner. Oh by the way i am looking forward to that Vermont Velvet cheese cake for dessert tonight. Who am i kidding? That cheese cake is my main course tonight!