There's an old saying that every journey of a thousand miles begins with a single step. If that's the case, I tripped and fell on my face on the first step.
I volunteered for appetizer duty for my family's Father's Day celebration, and I decided to make Eggplant "Caviar" and Strawberry Salsa. I thought that these Pita Toasts would go well with the Caviar, and the recipe couldn't be easier. It's one of those recipes where the name is the recipe. The ingredients and the cooking instructions are in the name: to make Pita Toasts, you basically toast pitas. That's about all there is to it.
I even said to my wife before I got started cooking, "This one is so easy that I can't even believe that I get to count it as a recipe." But I spoke too soon. The Book says to cook the toasts for "about 12 minutes total." Apparently, "about 12 minutes" is not the same thing as "12 minutes," because in a matter of seconds somewhere in between 11 and 12 minutes, the Pita Toasts became Pita Cinders. It might have had something to do with the fact that I used whole wheat pitas, or maybe it was the non-stick cookie sheets (which make food brown faster), or maybe the oven got too hot.
But, no one complained, and they gobbled them up. (Maybe it was just because the Eggplant "Caviar" was so good, no one noticed that the Pita Toasts were charred.) Anyway, I'm not going to let this initial setback break my spirit. The only way is up!
Date Cooked: June 14, 2008
Degree of Difficulty: Easy (or at least it should have been)
Rating: C (but it's all my fault)