Yesterday, I took in a grocery order – posted it in and received it the same day. I have been doing some baking for the first time in years, using spelt flour. Spelt is technically a wheat, but it’s a wheat like blue corn is a corn, in that people with those allergies can often tolerate them Celiac I am not sure about, but I can tell y’all that it’s definitely got less gluten than other wheats, as anyone can see who compares a piece of commercially baked spelt white bread to a slice of commercially baked white wheat bread. I say compare, but to me there’s no comparison. The spelt bread is rough textured and chunks break off easily to the point that it can be hard, or even messy, just to try to eat a sandwich made with it. It’s better toasted, but still not the same. I’m not trying to bake bread, just cookies and muffins. I did finish a batch of chocolate cookies (with walnuts and white chocolate chips), and they are very tasty.<\/p>\n
This is a great reminder<\/a>, both of how successful Biden is and has been, and also how wrong Trump**’s predictions – all of them – are – always.<\/p>\n Andy has been saving much of his best work on substack for paid subscribers, and I don’t blame him for an instant. The New Yorker certainly hasn’t been paying him for some time now. But this free article<\/a> is as good as anything he’s ever done.<\/p>\n