This is going to be a little crazy all over the place, so please bear with me, but I have a lot of ground to cover.
First -and most importantly- my entire family thanks you for all the condolences and expressions of support you’ve shared with us after the loss of Val. It means more to me personally than I can possibly say to know that you all are thinking of and praying for us. As weird as it feels to get back to doing normal, every day things, it really does have to happen, so here I am!
Next, I hope you’ve noticed the pretty new dress Foodie with Family is wearing. It was a while in the making, but I love the new look. There are a couple of little upgrades and tweaks I wanted to point out to you that will -hopefully- make hanging out here and menu planning a little easier and more pleasant.
- If you hover your cursor over the “Recipes” tab directly below the header, you will see three options. Clicking on Recipes will -as always- take you to my recipe archive page where every single recipe (hopefully!) that has ever been on Foodie with Family can be found in one handy-dandy page. Clicking on Shopping List will allow you to put ingredients from our recipes onto a -what else- shopping list! courtesy of Ziplist. (Those are the same nice folks who created the plug-in that I use to provide printable recipes here.) Directly below that is the Grocery Deals option. This nifty function -again, courtesy of Ziplist- allows you to specify which grocery chains are near you and see what the advertised sales are in your area. I encourage you to to play around a little bit with those options. Hooray for streamlining the menu planning process!
- We have pretty new (and much, much more user friendly) options for subscribing to Foodie with Family via RSS or reader, send me an email or follow me on Twitter, and Facebook. Please join me in any or all of those. I do so love your company.
- In the sidebar, there is a more fwf section featuring some older posts that you just might find a.) interesting, b.) hilarious (it’s a process, right? Tell me I’ve grown.) and c.) delicious.
Now, I know there are bound to be hiccups here and there as there always are with changes, so I hope you all will let me know if you find a broken link or wonky image anywhere. I do love my new look, though. What do you all think?
Finally, there’s this bread. Oh, this Ranch Bake-In-Slices Bread is the bees-knees. It’s bread that’s baked in such a way that no slicing is necessary afterward. Why bother? Well… Lemme tell you. Most folks know you’re not supposed to slice hot bread because it ruins the texture of the rest of the loaf, right? This loaf is superior BECAUSE YOU CAN EAT HOT SLICES OF BREAD WITHOUT WAITING FOR IT TO COOL. That’s where you hear angels singing, right? Of course, there’s more. There’s the fact that it’s brushed lavishly with butter and sprinkled with Ranch dressing mix before being stacked deck-of-cards-like into the also lavishly buttered bread pan. And there’s also the fact that you can make this with homemade or purchased bread dough… There’s the perfection of a sunny-side up egg on top of a slice. Or the fact that grilled cheese sandwiches made on slices of this bread are pretty much the best tasting things ever, if a little funny looking. I’ve sopped soup, sauce and egg yolks with slices of this. Take your pick. Any one of those is reason enough for me.
My favourite, though, is simply turning the freshly baked loaf of pre-sliced bread out onto a cooling rack and peeling back then inhaling the heel pieces. Yes. That is comfort food writ large, folks. Happy sigh.