BBS:      TELESC.NET.BR
Assunto:  Beer Bread
De:       Ruth Haffly
Data:     Wed, 18 Mar 2026 14:30:49 +0000
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Hi Ben,

RH> We've not bought bread crumbs in decades--don't like the white
RH> years ago but it's just not the same for crumbing.
RH> ... we have a good amount of crumbs plus several slices for
RH> eating otherwise.

 BC> I guess in your case, calling it "crumby bread" would be paying it a
 BC> compliment.  ;)

Probably, but it isn't before we cut it up, dry it and then crumb it.
It's just good 100% whole wheat bread initially. Decades ago I used to
make 8 loaves at a time (We had a big freezer) so I'd only have to make
it every 3-4 weeks. While we were doing the initial moves with the Army
I cut back to 2 loaves at a time, usually every week to 10 days. Got
settled in our first duty station and I made 4 loaves each baking, then
orders to Germany cut that back to 2, which I basically stuck with. Then
we got the machine that only did one loaf, now use the machine mostly
for pizza crusts. Purchase of a Kitchen Aide Professional mixer let me
go back to 2 loaves at a time when I make it.


RH> Sounds interesting. Our usual white fish is flounder, used to be able to
RH> go to a local fish market and get that, or other seafood, fresh off the
RH> boat. We were living down on the coast of NC at that time.

 BC> I remember buying a tub of fresh pickled herring at the coast.  To me
 BC> it was surprisingly delicious.  Grocery store seafood just can't
 BC> compare.

No, and that's probably why we don't buy seafood that often. Our
favorite restaurant has it trucked in from the coast every day. They
started down in Wilmington, right off the water, so they know how to do
seafood well. There's one small chain with a restaurant down in Raleigh
that I refuse to go to anymore because their quality isn't.

RH> Just the thing for a cold, wet and windy night. Right now we're
under a RH> tornado warning but haven't gotten any notifications of one
in the area RH> yet. Once this system passes thru, we've got another
band of rain coming RH> in before temperatures drop tonight. Tomorrow's
high is supposed to only RH> be in the low 40s. We're doing leftover
pulled pork (from a meal out RH> yesterday) with a sweet potato for
Steve, white potato for me and possibly RH> something else.

 BC> Brrrr... It's been sunny and warm here lately and all the trees are
 BC> rioting. The plum tree in the driveway seems to have twice as many
 BC> blossoms as usual and it smells wonderful.  The honeybees are happy.

We're in the upper 40s and sunny. The tornadoes missed us, thankfully,
and we got about .6" of rain. It's the start of major pollen season,
especially pine pollen, so the trees look pretty but do a number on the
eyes, nose, etc and everybody drives a yellow-green vehicle.


 BC> Here's a recipe that could do with some bread crumbs on top...


 BC>       Title: Macaroni And Cheese
 BC>  Categories: Pasta
 BC>       Yield: 1 Batch

That's what my mom always did. She did pretty much the same recipe but
used black pepper and no egg. I did the same until I got my first
microwave oven. Then I cooked the macaroni (whole wheat), put it in a
microwave safe bowl and made the cheese sauce (with a shot of spicy
brown mustard) in the same pot. Combined the sauce and pasta, then
(sometimes) added bread crumbs. Nuked for a few minutes to equalise the
temperature, then served and watched it disappear. I don't do it very
often now that our girls are grown and gone.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... OH NO!  Not ANOTHER learning experience!

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