More Writin' Rations™

Well, it's a bit of a cheat, actually, because I'm neither writing nor editing at the moment (although I will be spending a fair bit of tonight editing podcasts for Outlandish Voices — join the Facebook group to get the notification when the first story is posted!). However, this invention was too good not to share. Genius, if I do say it myself. Genius.

A sub roll or half a baguette, something like that.

Equal parts by volume of butter, freshly grated parmesan (or similar), and finely chopped almonds (roughly a half cup each, although you could cut down on the butter if you wanted)

Mix the butter, cheese, and almonds thoroughly (it helps if you've already taken the butter out of the fridge an hour or so before).

Slice up the bread (I just cut it into plain old round slices).

Spread each slice with a teaspoon or two of the mixture.

Place the slices on a baking sheet and bake gently until the butter has definitely melted and soaked into the bread. It won't be all that obvious, because the almonds and cheese will sort of stay in a layer on top of each slice, but assuming you keep your eye on things so nothing burns, it really doesn't matter how long you bake, as long as the bread is heated through.

Nom nom nom nom.

Oo, there's some left!

Nom.