“Remember, man does not live on bread alone: sometimes he needs a little buttering up.”
~ John C. Maxwell
I’ve been avoiding bread lately, not because I have celiac disease but because wheat products just don’t agree with me. I won’t get into the details.
As an experiment the past five weeks, I’ve eaten no sandwiches, no spaghetti, no crackers and alas, no toast. Toast with peanut butter, that’s the hardest sacrifice. My father prefers to begin his day with a banana, toast and peanut butter — I have more of my father in me than I’d like to admit.) On the plus side, the mother of invention led me to most delicious gluten-free crackers from Crunchmaster — white cheddar flavor multi-grain crackers.
In any case, I’ve lost three pounds in five weeks. Which is better than a sharp stick in the eye.
I feel better without wheat in my diet, but my theory on why I’ve lost weight is because I’m not eating butter.
As I was grocery shopping today, I realized I haven’t bought butter in a month. The foundation for butter is gone.
Irony rules the day.
The dish-to-pass I’m bringing to a gathering tonight is skillet cornbread — made with wheat flour and butter.
We’ll see if I eat my own dish. I think I know the answer.