Moderately Confused by Jeff Stahler for September 08, 2020

And it has so much fiber, you can wear it as a sweater on cold mornings.

T-A-K-E T-H-E W-R-A-P-P-E-R O-F-F

I don’t mind the taste of whole grain bread: it’s the texture. I don’t eat that much bread anyway. I get my starches other ways, mostly pasta where I have no problem with whole grain -or even as my wife sneaks into the meal – veggie pasta (which with additives might be worse).

Sounds like a fan of golf ball bread.

Wad up a slice of white bread and throw it against the wall. The one that sticks longest wins.

I like wheat breads, Rye, pumpernickel and so forth. We bought a loaf of “Whole grain Artisan bread” one time. They weren’t kidding about the whole grain part. I like to have broke a tooth on a couple of them.

Or the standard white that turns to a mouthful of gum when it’s chewed.

Got that right

I don’t eat enough bread for it to effect my health one way or the other so I still eat Wonder Bread white or Sarah Lee white. Light, fluffy and with the right amount of body to hold a Dagwood Sandwich together. At my advanced age I don’t feel the need to eat sawdust and birdseed to stay alive one more minute so I eat what I want in moderation. I’m pretty sure it’s the moderation part that has kept me healthy for so long.

Is that supposed to be John Elway?

My parents said there was a lot of that in Germany in 1945-46. (They were part of the occupation forces.)

Fortified with Iron! So you can kiss your teeth goodbye!

Less the crust, you can wad a loaf of Wonder Bread into a golf ball size. I like something to chew.

I once heard someone refer to this kind of bread as being “more dense” than other breads.

That’s the kind of bread I like… so much better than the kind that squishes down to nothing if you make a sandwich with it.