If You Were a Food, What Would You Be?

[Fresser]

I would be a plate of livers. Organ meats for an organ-grinderesque kind of guy.

Hemoglobin-enhancing iron in liver enhances circulation--kind of like when I induce uproarious laughter in our devoted readers.

[dividend]

I didn't even have to think about it. I read the title and immediately thought: I'd be loaf of rustic, hand-formed sourdough.

Full of delightful contrasts of crackle, crunch, crust, and crumb.

Monetarily cheap, but a labor of love.

Can be perfected either with high tech kitchen gadgetry and precise measurements, or simply with your hands and senses.

Equally at home in a fancy french restaurant and your grandmother's kitchen.

A personality that develops as you eat it, and then lingers with you for hours afterwards. (The "thirty minute finish" )

Like the perfect little black dress that goes with everything, yet can be the star of the evening given the right circumstance.

OK, I admit I tend to wax a little poetic about sourdough, but I swear the first time I baked a loaf I fell under some sort of enchantment.