I made bread today. Well, my bread maker did while I was viewing online lectures for my summer class.
I chose whole wheat cinnamon bread with apples and raisins, a combo I’ve been thinking about for awhile now. To heck with the fact that it’s not ideal meat-and-cheese sandwich bread! Or is it? (I’m betting it’s fantastic, but then, I’m an adventurous eater surrounded by wimps. Humph.)
Andrew’s out biking in the sunshine, so I was in my own for dinner tonight. This is what happened:
My textbook (I couldn’t run the risk of cracking the third Hunger Games book open; I’m too close to the end to stop!), two slices of bread (I couldn’t bear to waste the heel after I cut myself a piece, so I decided I’d just eat it, too), and fruit and veggies with homemade ranch dip. I use ‘homemade’ loosely, since it’s just the last of the cream cheese and the last of the ranch dressing mixing together, but whatever.
My quandary? What do I put atop my bread? Will plain butter allow the bread’s own taste to shine best? What about the classic strawberry jam? Or my usual, a nut butter? And what about this craving for honey, I’m having…?
Here they are people, in order or appearance:
Strawberry jam, blueberry nut-flavored honey, crunchy almond butter, and plain butter.
The verdict? On toasted bread, I’m going to go with plain butter, and a pb&j sandwich would be excellent as well. The flavored honey was way too sweet, but the jam was nice.
Can’t wait for toast tomorrow!
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