Cereal killer

Once in a while we like to make ourselves a luxurious breakfast. Maybe I should call it brunch as we certainly are closer to lunchtime than breakfast. Of course such a buffet needs freshly baked bread. Croissants to be more precisely. And they are soooooooooo easy to make:

Unpack the tin can, starting at the red spot.

Where is it, where is it?

Unroll the ready-made dough.

Darn, it all sticks to my fingers.

Cut it into pieces.

Knife, give me a knife!

Spread a little milk on top of it. 

Umm...do we have some milk, love?

Roll the bread into a triangle just like a croissant is supposed to look like.

Oh boggers! Math. Now you see: cooking is rocket science!

Then place them into the preheated oven.

Preheated?

Alright, I’ll wait for a couple of minutes....

Meanwhile I can clean up the first mess. Three plates, two knifes, a bowl of milk and…what’s the peanut butter doing over here guys?

Then all we have to do is wait. Wait for ten to fifteen minutes and your homemade bread is ready. Most of the times our house is filled with the sweet scent of burned toast as I always happen to be just a few, tiny, seconds too late. Today we managed to get them out just in time. Not bad for a guy who usually takes cereals for breakfast!