17 May 12 06:49, TOM WALKER wrote to ROY WITT:


 RW>> RN> I discovered the trunk is a great place to put a new loaf of
 RW>> bread.
 RW>> RN> It comes out so fresh it'll slap you.  (-:

 RW>> How about a day old loaf of bread? Or a two week old loaf? I'm
 RW>> keeping a loaf of Sarah Lee bread around to see how long it takes
 RW>> for it to turn green. So far, it's over two weeks old and looks
 RW>> fine. It's not bad if you toast it, but a little stiff if you want a
 RW>> plain sandwich.

 TW> Boy that one must be LOADED with chemicals the body would rather do
 TW> without!!

I have an affinity toward eating moldy bread.

 RW>> Some of the locally baked bread must be moldy on the shelf, since a
 RW>> fresh loaf seems to turn green the day after you bring it home...

 TW> IF no chemical addiatiaves are used that it typical.

That doesn't make sense to me. Are we supposed to eat the entire loaf when
we get it home or wait until tomorrow and have it with mold?


                R\%/itt


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