eat make read

I find it hard not to integrate mexican food into every meal. I have to limit myself to a few mexican touches a week, but I must say that my last experiment was a little weird, but rather delicious. I picked up a mini-baguette at the farmers market and cut it into quarters (once the long way and once the short way). I made a slit in each quarter, spread a little butter and sprinkled some garlic powder on top and then popped them in the broiler for a few minutes. In the meantime, Aaron whipped up some delicious guacamole. Once the bread was toasty, we popped some boiled hot dogs in and put a bit of guacamole on top and tadaaa, a delicious lunch was ready.