I’m still working out the microwave power/timing, but it seems like my bread-shaped egg cooker is a success.
I finished my bread-shaped egg cooker.
Imma have me a egg sammich fo breffiss tamary!
When I make banana bread, I don’t fuck around. Here you see two boxes of mix with three bananas added, lots of extra cinnamon, and a cup of coffee replacing half the water.
When it cools down a little, a giant warm piece of it will be slathered with peanut butter.
Pepperidge Fahm should remember to put more cinnamon and more swirl in its Cinnamon Swirl Raisin Bread.
Country Kitchen does a fine job, by the way.
(NOT taken with that goddamn fucking Instagram.)
TJ! Bread crust is not a flotation device!
New Arnold Ancient Grains. It contains quinoa, KAMUT® (How did an ancient grain get a registered trademark?), spelt, and amaranth. Does it also have tiny bits of rock from the millstone so it grinds down your teeth?
Is this your new favorite bread, Kate?
I happen to prefer Future Grains, with Quadrotriticale®.
