Adam is furiously building me a new computer after the freak storm that fried mine and led to pie. So I haven’t been on the computer much at all since, I’ve been relying on my iPad. Blogging from that is like herding cats. But I have a mountain of recipe photos that I haven’t posted, so I thought I’d start with a quick one-photo post.

This recipe was in a recent issue of Food Network Magazine, and I thought it would be perfect with the Pork Chops Pizzaiola I made in the slow cooker. Of course I realized as I was making it that I had no parsley, so I substituted some other herbs instead. For the life of me I cannot remember which ones since I made this at the beginning of June (my recipe backlog is that big right now). But regardless, it was a yummy side dish.

I baked off a loaf of the frozen Whole Foods baguettes I keep in the freezer and then followed all the directions. Preheat the oven to 375. Slice the bread almost through to the bottom but not quite. Melt 4 Tbsp butter with 1 Tbsp olive oil. Then add 2-3 minced garlic cloves and 1/2 tsp salt. Cook and stir for 2 minutes, then add 2 Tbsp parsley (or whatever herbs you want). Spread the mixture between the slices, wrap the loaf in foil, and bake for 15 minutes. Unwrap it and crisp it in the oven for another 5 and eat it hot.