I love food and I love trying new things, but not every day needs a new recipe. Sometimes, I pull out a partial loaf of sourdough: too tough for toast, too dry for much else. I don’t want to waste it, but I don’t exactly have time to turn it into something fancy either.

This week, in the middle of my meal plan rhythm, I caught sight of that forgotten loaf; one of those almost-forgotten bits that gets pushed to the back of the bread box, dry and stiff, no longer sandwich-worthy. I wasn’t aiming for a kitchen victory. I just grabbed some butter, tore the bread into chunks, and tossed it in the skillet with a little thyme. Ten minutes later: warm, golden croutons. Half went into my salad. The rest? Into the freezer for a day when dinner needs a little crunch.

We talk a lot about transformation in the grand sense: big change, sweeping redemption. But maybe it’s also here, in the kitchen, when we look at what’s left and whisper, you’re not done yet. Maybe making something beautiful out of scraps, out of what almost got tossed isn’t always dramatic. Maybe it’s butter and thyme in a pan while the world rushes around you.

We are not always in a season of creating from scratch. Sometimes we are just trying to honor what’s left: our energy, our time, that last bit of bread. And maybe that’s enough. So here’s my question:
When was the last time you made something beautiful out of bones?
Or bread. Or the end of something that felt like it didn’t have much left to give?

If today’s not the day for something brand new, maybe it’s the day for a small rescue. A pan of homemade croutons.

Homemade Freezer Sourdough Croutons

What You Will Need:

• 4 Tbsp. salted butter (or unsalted + a pinch of salt)
• 3 cups torn sourdough bread (rough, rustic pieces are best)
• ¼ tsp. dried thyme (or rosemary, Italian blend, or garlic powder)

What You Will Need To Do:

1. Melt 4 Tbsp. butter in a large skillet over medium heat.
2. Toss in 3 cups of torn bread.
3. Sprinkle 1/4 tsp. herbs right over the top.
4. Let them sit undisturbed for a few minutes until golden on one side.
5. Stir occasionally, cooking about 10 minutes total, until golden and crisp.

How to Freeze Your Croutons

• Cool completely
  Warm croutons in a cold freezer = soggy sadness.
• Flash freeze
  Spread on a baking sheet and freeze 30 min to prevent clumping.
• Bag it up
  Store in a freezer-safe bag or container, air removed.
• Label & date.
• Freeze for 2–3 months.

To Use from Frozen:
Thaw 10–30 min. Re-crisp in skillet or 300°F oven for 5–10 min if desired. Do not refreeze!

They’ll top your salad, add crunch to soup, or be eaten straight from the bowl in a moment of salty, toasty bliss.

Gracefully yours,

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Reference
Niequist, S. (2024). Celebrate Every Day. Zondervan.