My bread tastes like sand. I have it toasted with a poached
egg nearly every morning. It’s like eating toasted sand with jam or marmalade
or cream cheese or Nutella on top. It’s amazing what you can get used to. My
pasta is like sand, too, because it’s made from brown rice flour just like my
bread. I can stomach a little toasted sand for breakfast, but for some reason I
can’t bring myself to eat sandy pasta. It doesn’t matter what I put on it: marinara, Bolognese, Alfredo or pesto. Most of it ends up in the bin. A Girl Scout came
to the door last week, selling cookies. To my surprise, alongside the
Tagalongs, Samoas and Thin Mints, there was a gluten-free variety called
Toffee-Tastic. I bought a box, of course. The cookies are a little like sandy
shortbread, with bits of toffee thrown in. Not bad, if you have enough milk. I
should have bought two boxes.
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