Bread and Butter (B&B)

I grew up eating bread and butter. From these accessible ingredients came my first venture in trying to make it taste really good. This venture was cinnamon toast: bread (spongy white), butter (semi-soft), cinnamon (ground), sugar (refined).

Cinnamon toast was great because this delectable could be eaten as breakfast (with maple syrup), or as an afternoon snack (accompanied with an ade-like drink or flavored milk). Cinnamon toast could even be eaten as a dessert just by adding a fruit cocktail, c-whipped topping. But I digress....

Bread and butter (B&B) is so versatile. For lunch, melt a few orange slices of hydrogenated oil between two bronzed B&B slices and you have the most gooey grilled cheese sandwich any steaming bowl of scarlet sodium soup would welcome for a plunge. One should note that for the best results, the sandwich should be cut diagonally in half, thus creating two perfect isosceles.

For dinner, B&B can replace any supper starch, especially when the meal consists of broiled meat and boiled veggies.

I enjoy recalling youth past to resemble time of life foodstuff listings--the honored base from which to compose various homemade spreads.