There should be a world record for sprouting a good 50 gray hairs and 2 forehead wrinkles in under 48 hours. And if there isn’t a category for rapid aging in the Guiness Book then there should be, and I officially declare myself as the winner for this unfortunate occurrence. (for those of you who follow me on my social media accounts, you then are fully aware of my babysitting 3 under 3 baby children this passed weekend).
I now, just to be sure, decided to look up to see if there was a category in the Guiness Book for rapid aging already in exsistence and look what I stumbled upon.
To highlight my absolute favorites from the above article:
–wealthiest cat (so if someone adopts her…… ? where you at boo? can I get yo numba?)
–most milkshake dispensed through a nose. like. 100 percent chance this person has 0 friends.
-most toilet seats broken by one’s head in one minute….. okay i take back what I said above. this person seriously can’t possibly have any friends (or brain cells) and are definite vegetable status (if they made it out alive post toilet brigade).
most people twerking simultaneously. what is our world coming to// is there a how-to video that I can get ahold of
the last one I can’t even post because it is borderline inappropriate and hilariously obnoxious and i also have the maturity level of a teenage boy and cant stop laughing so let me just quote the description: (insert male part here) is “equivalent to sitting in the front row listening to a loud orchestra playing.”
this list alone may or may not have made my day 1000 times better.
You don’t have to use heirloom tomatoes if you don’t have access to any, but they are just SO pretty and up your presentation game x 10000.
I chose to use a mix of tomatoes for aesthetic purposes, again, totally optional. All tomatoes are created equally in this dish, which is my favorite kind 🙂
Stale bread = a crispier crouton. If you only have access to fresh then make the cubes of bread a little smaller to crisp all the way through (unfortunately increasing the cooking time will only result in a burnt crouton, yuck). So unless you like a softer middle, use stale bread.
Also – keep an eye on your croutons once they hit the oven after about 15 minutes, as every oven is different, therefore cooking time may vary. The last thing you want to do is burn your hard work. You can’t go back from that.