More toasted raisin bread for breakfast. The family has eaten one whole loaf of it already, though I can’t say I’m truly surprised. The second loaf is in the freezer because; bread, even the store bought stuff, which has been frozen and thawed, is infinitely better than bread that has been sitting at room temperature for a number of days. I have no scientific or homespun evidence to back this up other than this is what my mother did, and it is what I do. It is true I am feeding the four of us now, instead of just the two, but this isn’t
There isn’t a Boulangerie on the corner that I can run to once or twice a day
to get my bread, and I am not about to turn my kitchen into a factory or myself
into a full time baker and scullery man. The freezer is the best tool to
providing your family with high quality breads: bake or buy a larger number of
them when you have time, and store them until needed. A whole loaf takes
minutes to thaw, and individual slices take seconds. You can even toast frozen sliced bread
directly without thawing. Anyway, I know I’m right, so that’s what I do. France
Soup for dinner tonight: I will finally get around to making the Broccoli Soup I was intending to make on Saturday. Being a meatless day – at least for me – I’m also going to make egg salad for lunch. I also need to make, or remake, my meal plan for the remainder of the week. I may not always get to everything I want to, but it always helps me to have a plan. I’ll write more about this later.
Meanwhile, I have a Zucchini Bread recipe the needs one more read through before I post it, and many more recipes to write, photos to edit, and meals to cook.