i'm sick to the back teeth of bread.
this is what i do: i have sandwiches during the week for lunch, when i'm at home on weekends i make salads generally, that's the difference.
why is it that there's NEVER the right size loaf of bread for a week's bread? take this week for example. 2 slices of bread tuesday, wednesday, thursday, friday. of course, i get to the very end of my very last quarter of tasty tuna mayo sandwich before i see a little blue spot on the bread. yeuch. won't eat that. now my stomach feels funny though, just what did i eat before? and no i don't like toast in the mornings and yes i know that's very quick for bread going off but that's the flat i live in and it's the one variable that can't be changed
so bread goes in the fridge. or the freezer. all fine and dandy but it just doesn't taste as fresh. and then there's all the smaller loaves in the supermarket, which end up being a waste of time because yes there's less slices, but there's also smaller dimensions, so i'm having more slices and then everything's all up the pole. it's just not FAIR
my question is this. why don't they make bread loaves with full-size dimensions, but maybe only 8 or 10 slices of medium-thickness bread?