Re: Peanut Butter and Banana?
logicalextreme,
You're eating the wrong kind of bread.
Fresh little white breakfast rolls, with butter, straight out of the oven. Or lovely homemade wholemeal bread with mixed seeds baked through it - which is also great hot with butter - but makes lovely sandwiches. Or is amazing toasted with marmalade.
In fact, just experimenting with different kinds of toast can be amazing. Even crap supermaket cheap-white-sliced is nice toasted. Slap on some butter and home made marmalade and you're good to go. But some of the less dense wholemeal or spelt stuff goes sort of crunchy and fluffy at the same time when you toast it - which I shall hereby define as flunchy. That is simply beautiful with marmalade or raspberry jam.
Then you've got a proper fried slice to go with your eggs and bacon - cooked in half butter half sunflower oil. Or you make a sort of quick breakfast tomato chutney (tin of chopped toms, pinch of salt, spoon of sugar, massive glug of worcester sauce and reduce down til it's all thick and yummy) - then serve that next to your bacon and dip lovely brown toast in it.
Not to mention a lovely slice of bruschetta covered with warm tomatoes, garlic olive oil and maybe a piece or two of mozarella.
The trick with bread is you don't want it made by the Chorleywood process. That raises it super fast, so meaning you lose all the flavours. Sourdough rises super slow, and so you perhaps get too much flavour for some people. But when making it yourself, a slow room-temperature rise over 2-3 hours, in your normal kitchen, gives time for the flavour to develop. Then proving it at room temperature means it's maybe 20 minutes slower - but develops more flavour. Plus you can add nice seeds, or a bit of cheese, or beer or all sorts of other deliciousness. A lovely cheese scone for lunch. Yum!
Biting the hand that feeds IT
