Friday, October 11, 2013

Parking lot

It's getting awfully crowded in our refrigerator, and we know exactly why. Back in the good old days (meaning as recently as this past July), before I figured out that I'd become gluten-intolerant, my husband and I used to make a motzi (a blessing praising HaShem for bread) on two challah rolls at Shabbat/Sabbath and Yom Tov/Festival meals, then share one roll and put the other back in the freezer.  But these days, it's his and hers—under the challah cover, we put a challah roll for my husband and a gluten-free oat roll for me, and most of the time, neither of us finishes a whole roll. So now, we have leftover remnants of rolls piling up in the 'fridge because we don't know what we can make with them that both of us can eat and/or that won't make us fat. Sigh—it's either a waste problem or a waist problem.  :)


Anonymous Susan Steeble said...

Well, you could make bread crumbs from them (but you'd still need two batches--"his" and "hers"). Break them into pieces and put them on a baking sheet (cookie sheet) in a warm oven (about 250 degrees) until they are dry but not toasted. Then, if you have a food processor, you can whirr them into bread crumbs (add Italian seasoning, if you wish). If you don't have a food processor, you can try mashing them with a rolling pin (or other blunt object, I suppose). Keep in freezer or fridge.

Sun Oct 13, 05:45:00 PM 2013  
Blogger Shira Salamone said...

Hmm, gluten-free bread crumbs . . . It's a good thing we have a food processor. Thanks for the idea, Susan.

Mon Oct 14, 10:14:00 AM 2013  

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