Barbara's Garlic Croutons
An aging loaf of bread need never go to waste if you get into the crouton habit. Slice off a chunk, removing the brown crusts and cut into small cubes anywhere from 1/4" to 1/2" to a side. Melt lots of butter (or use olive oil if you prefer) in a large skillet along with your favorite herbs and pressed fresh garlic, then stir in the croutons, turning constantly so that all the sides absorb the butter and turn crisp and golden without burning. Sprinkle immediately on top of a soup or a salad.