Cheesy Garlic Knots

Once upon a time (in Israel) on of my friends mentioned that he had a longing for cheesy garlic bread (or something like that).  While his exact words have faded into the mists of memory, their result has not.  We were on a trip at the time, but when I got home I began thinking and looking up recipes and planning to try to create something that might satisfy that craving.  Eventually I put all my planning into practice.  The experiment was a success.  A rather raging success, to judge from the reviews I got every time the experiment was repeated (not to brag or anything).   So here's what you do:

1. Get some bread dough.  Don't really care what kind.  Just something generic.  You can buy it if you want, though I refuse to condone such action.  Other than that, you know, just some sort of bread dough.  Flour, salt, water, and yeast.  Maybe some sugar and oil.  That's all you need.  (Or knead?)  Usually I was in a hurry when making them, so I didn't even let it rise before shaping.

2. Roll out the dough into a rectangle, with the dough a few millimeters thick.  Doesn't have to be exact.  Your goal is to cut the bread into roughly uniform strips, about 4"x1" or so.  However that happens best for you.  Take each strip and tie it in a knot.  (Sorry about the lack of pictures...I'll have to remedy that someday.)  Place the knots on a greased sheet pan, fairly close together.

3. Let the rolls rise for a while and then bake them.  I do this differently every time.  If you want numbers...well...I guess let them rise for around 40 minutes and then cook them at about 350F for about 20 minutes.  They should be golden brown on top.

4. MEANWHILE, while the rolls are rising and baking, prepare the topping.
a. Take about a head of garlic...maybe a little less...to taste.  Mince well.
b. Put garlic in a frying pan with butter and/or olive oil.  This last time I used both.  Whatever you prefer.  You'll want quite a bit...probably around 1/2 c.  Maybe a little less.  Saute garlic.
c. When garlic is just starting to get brown in a couple places, mix in salt and italian-type seasonings.  Probably about a teaspoon of salt.  And then oregano, marjoram, sage, basil, thyme, rosemary... say...around 1/4tsp. of each.  To taste.  Remove from heat.
d. Grate parmesan.  I suppose you could use the powder stuff you buy at the store...but really...freshly grated is far better.  I use my handy-dandy microplane (pictured below).  It's great (grate?)!

5. As soon as you take the rolls out of the oven, using a pastry brush, spread the oil, garlic, and herbs over the rolls.  If needed, use a spoon to get chunks on top of the bread.  Spread it out evenly.  Then sprinkle the parmesan cheese all over the top.  Be generous.
6. Serve warm.  (The ones below are a day old...so not quite at the top of their game.  Still tasty, though!

Historic Afghan

I vaguely remember as a little girl learning to embroider with my mom and maternal grandma.  I remember watching my mom crochet things, and I still have an afghan that my paternal grandmother made for me from the purple yarn I picked out.  I come from a long line of women who were clever with their hands, whether in cooking, sewing, working with yarn, or other talents.  

I remember a time, not quite as long ago, when my grandma was no longer able to handle a crochet hook well enough.  She gave me most of her yarn.  I remember looking through what she had given and discovering a project that had already been started.  There was the pattern, a couple rows already completed, and four colors of yarn, several skeins of each, just waiting to be made into a finished project.  

So I finished it.  

 And then I gave it back to my grandmother.

I won't claim that it's become a treasured family heirloom or anything of the sort, but I did have fun making it, and she does still have it.  These pictures are from the last time I visited her.