Toastkitten

It's taken years for me to perfect my version and believe me when I say, there are as many varieties of toast-lovers as there are stars in the sky! After much trial and error, I have discovered that it's best to use real butter and real bread - no margarine or low carb, blah, blah, blah. Also, Sourdough bread, the sourer-er the better-er makes all the difference in the world.

I don’t know why I decided to mess with the combo this week – I mean isn’t there enough uncertainty in my life right now?! I should have just left it alone. But just yesterday I tried a little experiment with the bread. I switched from Sarah Lee to Francisco International. BIG MISTAKE. I was taken in by marketing. The label of Francisco International Sliced Sourdough sports a cute little drawing a baker pulling out a perfectly brown loaf of bread from a brick oven. It had me salivating in the store but crying in my kitchen. How could I be so easily duped! UGH! This bread is too airy, not really sour at all and the slices are thin, too thin. It toasts up like a freakn' cracker. Not satisfying and very crumbly. It put me off for the rest of the morning. Meh.

So today I’m back to the classic trinity – Sarah Lee Sourdough, Land o Lakes butter and Lemoney curd goodness! Simple pleasures. Now, I just have to convince my cousin and her boyfriend to eat this Francisco stuff on sandwiches before it goes bad….