Bread and Butter (B&B)
I grew up eating bread and butter. From these accessible
ingredients came my first venture in trying to
make it taste really good. This venture was cinnamon
toast: bread (spongy white), butter (semi-soft), cinnamon
(ground), sugar (refined).
Cinnamon toast was great because this delectable could
be eaten as breakfast (with maple syrup), or as an afternoon
snack (accompanied with an ade-like drink or flavored milk).
Cinnamon toast could even be eaten as a dessert just by
adding a fruit cocktail, c-whipped topping. But I digress....
Bread and butter (B&B) is so versatile. For lunch,
melt a few orange slices of hydrogenated
oil between two bronzed B&B slices and you have
the most gooey grilled cheese sandwich any steaming bowl
of scarlet sodium soup would welcome for a plunge. One should
note that for the best results, the sandwich should be cut
diagonally in half, thus creating two perfect isosceles.
For dinner, B&B can replace any supper starch, especially
when the meal consists of broiled meat and boiled veggies.
I enjoy recalling youth past to resemble time of life foodstuff
listings--the honored base from which to compose various