Rye bread
Picture this: four yakky old gals having dessert and coffee after a movie at the local bakery/restaurant. About 10 PM we start to leave and there by the baked goods stands a handsome fellow in a white chef’s shirt. He offers us a free loaf of the day’s bread, which will otherwise become unusable day-old bread to the business.
I pick a loaf of rye. Others grab the cinnamon raisen and the sourdough. I made the best choice. I stick my nose in the open top of the bread sack and inhale the wonderful aroma of rye. Delightful. Then . . .
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