Or What is it they put in sliced bread now that makes it go moldy instead of hard?
There was a time, not too far back, when old bread was used to make a substance much beloved of Grannies. Yes I speak of Bread Pudding. The idea was that you get your old, hard, dry bread, soak it in water for a time, squeeze the mush to get rid of as much water as you can, wack in some currents, and perhaps some walnuts(yummy), put some sugar and some spice in the mix, give it a good old stiring and bake it in the oven for a while. Tada! Bread Pudding. Now I went to do this the other day, I have some week old sliced bread crusts, and a bit of walnut bread, a couple of crusty rolls, and a third of a French stick. The bloody sliced bread was green and moldy, why, what sort of God dammned preservatives are put into the modern sliced loaf that makes it go green instead of hard, and can I start a facebook group to get the fuckers to stop it? Umm rant over. -- You received this message because you are subscribed to the Google Groups ""Minds Eye"" group. To post to this group, send email to [email protected]. To unsubscribe from this group, send email to [email protected]. For more options, visit this group at http://groups.google.com/group/minds-eye?hl=en.
