toast-or-nomofo: rye bread is the best


So, rye bread’s the best.

I grew up in Chicago eating S. Rosen’s rye with caraway seeds. Obviously, I can’t get that out here in Portland. I haven’t found a rye that matches it. In a huge departure, I tried Marsee marble rye. Again, it’s a totally different creature—the only similarity is the rye flavor—but it’s good for what it is.

Here’s the thing, though. I was telling Tom about my idea for a post on rye bread, how you should only eat it toasted. Untoasted rye bread is really undercooked rye toast. To eat rye bread without toasting it is an affront to the food gods and you’re likely to be punished with an overripe avocado or a big chunk of frozen-together Tater Tots in the middle of your next bag so they’re really hard to cook evenly without getting a big mash of broken-up Tots. Of course, I thought this was great, but Tom stopped me cold and said, “Well, you know how I feel about it.” Wait, what? He said he doesn’t care about toasting. He just loves rye bread and will eat it any which way. I know—I share my bed with this guy!

I don’t know why I should be surprised, really. He’ll also drink apple cider hot or cold, the savage.

So I turn to you, before I file for divorce. Am I overreacting on this one, or is this maybe something we should have covered 17 years ago and we’re looking at irreconcilable differences here?


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