On Fri Sep-16-1994 15:05, Roy Witt (1:387/22) wrote to Roger Nelson:

 RW> 16 May 12 06:35, Roger Nelson wrote to Roy Witt:

 RN> That is all too often the case with people who like beer.  I'm
 RN> allergic to it now, but I will drink a small glass of Chardonnay
 RN> about once a year.

 RW> 8^) Harry doesn't drink anymore, now that he has a respectible job
 RW> and an obligation to be there, bright and cheery, by 7am...not that
 RW> he was ever late to work at his own shop the day after a beer
 RW> session the night before. Just grumpy as hell.

BTDT.  (-:

 RW>>> Is it really that hot in NO these days?

 RN>> Probably so, but please note I'm in Houma, which is about 55 miles
 RN>> WSW of N.O.

 RW>> You knew what I meant.

I, however, was born and raised in N.O. during saner times.  It was once a
woderful city to grow up in and the educational system was superb.

 RW>> BTW, my browser, set on maps.google.com has
 RW>> a photo of a Coke bottle on the side of a building called; Smoky
 RW>> Row...interesting that they would put parking meters on the street
 RW>> in front of that building.

What's so special about that building?

 RN> Maybe I could have worded it better.  The actual outside temp was
 RN> about 86F and the inside was 101F because the Sun heated up the metal
 RN> of the car.

 RW> I experience that every time I get into the Silverado.

 RN> I discovered the trunk is a great place to put a new loaf of bread.
 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
 RW> a plain sandwich.

With a day-old loaf, it should bring it back to its original freshness, but
with a two-week old bread I'd be afraid of the ingredients that kept the
mold from forming.  Even farmers have to be sure their hay is absolutely
dry, else mold will form on the damp part(s) and then the bale will catch
fire from the heat generated by the mold as it spreads to the dry part. 
When I was a child and after my dad died, we simply tore off the mold from
the bread and ate the good part.

 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...

It shouldn't be left there that long if that store wants to remain in
business.  Something else could be wrong if the bread is only a day old. 
I've suggested to store managers here and everywhere I've lived to keep the
bread aisle away from refrigerated aisles because the cold causes the bread
to go stale faster, but they won't listen.  They give me some baloney
reason why the bread aisle is so close to the refrigerated aisle and it's
nonsense and I told them so.


Regards,

Roger 
--- timEd/386 1.10.y2k+