It's ok to complain..........

You get your nicely wrapped loaf of Mr. Mustache bread and drool over it all afternoon.  You know you should wait, but you just can’t.   You give into temptation and unwrap your bread.  You take a tiny piece and quickly stick it into your mouth.  But then the unexpected happens, the bread taste funny.  Your Imperial Cinnamon Raisin tastes cheesy with a hint of cinnamon!  What do you do?  My advice is this: Call Mr. Mustache.

I have been baking bread for almost one year, and I've never received a single complaint.  I find it hard to believe that somewhere along the way I haven’t made a mistake.  I think that because I am a kid people don’t want to hurt my feelings, but I'm running a business and I take it seriously.   I may go in my room and cry for a bit (just kidding), but please tell me my mistakes so that I can learn from them.

So if your bread explodes, or if you get a loaf of sourdough and it is too heavy to lift, or if you open your bread wrappings and the bread explodes in your face, please let Mr. Mustache know.   I will make you a new loaf.  

One Amazing Sandwich

Last night we made a delicious sandwich with a loaf of Padre bread.  The Padre is a delicious sourdough cheese bread.  I use exquisite cheese (aged parmesan).  It is a chewy bread with a nice thin crust. 

To make this sandwich, whip up some Amighetti sauce and spread it on thick.  Add roast beef, ham, garden tomatoes, lettuce, pepperoncini, and a thin slice of onion.  

Amighetti Special Sauce

1/2 cup mayonnaise
3 tablespoons sour cream
2 tablespoons prepared hot mustard
1 tablespoon horseradish
1 tablespoon finely minced green onion
1 tablespoon chopped fresh dill
(My mom never adds the onion or the fresh dill because we don't have any growing in our backyard.  She uses a few dill seeds instead.)


The delicious sauce for this sandwich comes from Road Food Sandwiches.  There is a copy of this book at the Public Library.  

Bumpkin on the Barbie

How to Make Yummy Bruschetta 

recipe by Mr. Mustache's mom

Go outside and pick as many cherry tomatoes from your garden as you can.  

Halve them and sprinkle with coarse salt.

In a bowl, add 3 parts olive oil to 1 part balsamic vinegar and whisk.

Add a couple cloves of garlic (minced) and a handful of basil leaves (chopped).

Season with a dash of cayenne pepper.

For a more exact recipe, google it.