Parmesan Toast

There is good news on the national food front. We are eating less meat. We still eat way too much, but the numbers are declining. The industry attributes it to many factors except probably the most influential and important one: people are CHOOSING to eat less meat.

I have said before that I try to not eat meat during the week. Some weeks are better than others. It is especially challenging when the cooking is being done by my Kansas beef raised wife. But I am happy to report that she also tries to make the portions smaller and enjoys a salad more than most.

I have a challenge for all of you. Keep track of the meat you eat this week. Note the day, the meal and the amount. Feel free to use my comments section to keep track and keep me posted. I will do the same. At the end of the week we can all evaluate our intake, see if we think it is less than it used to be and see if we want to change our consumption even further. Obviously, if you are a veg or vegan then good for you. Go take a walk. The rest of us have homework to do.

Yesterday, I gave you a wonderful tuscan bean soup recipe. If you noticed, the only meat was 5 sausages which averaged out to about 1/3 of a sausage per serving and it was optional. Here is the accompanying toast, as promised.


  • 8 Slices of Rustic Bread
  • 1/2 Stick Butter (room temperature)
  • 1/4 Cup Grated Parmesan
  • 2 Teaspoons Anchovy Paste


  • Dish
  • Toaster Oven or Broiler
  1. MIx together the butter, parmesan and anchovy paste. You can buy anchovy paste at most grocery stores and italian markets. It comes in a tube and lasts for weeks in the refrigerator.
  2. Spread liberally on bread.
  3. Toast until golden brown.



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