no sleep til bread

So I've had a contingency plan in place for just such a plight. Schwebel's makes a similar product to the former Nickles' fat-free bread. I've eaten it on several occasions, though I'm none too pleased with it. By comparison the slices are smaller and it tastes weirder. While I can deal with the smaller slices (eat more, right?) the taste leaves a lot to be desired. This bread is supposed to be wheat-based, but I can almost detect a hint of rye in it. It finishes a little bitter.

My displeasure goes deeper than just size and taste. Now comes the ultimate inconvenience: the toaster setting. Over the years, I've spent months finding my "toasting groove". This is where I would periodically adjust the knob on the toaster in an effort to achieve total toast perfection - or TTP. This past Christmas, I was gifted a digital toaster by Reese's mom and used it to find my newest groove. It's taken a while to become familiar with the way it toasts (its a 4-slicer, i had an old 2-slicer) but after rigorous nights of test-toasting, I achieved TTP. Now that I've got smaller slices to work with, I've got to begin that process all over again. That equates to time and bread lost! What may have been good for the generously-sliced Nickles bread, may blacken my Schwebel's. You may think I'm overly meticulous, but nobody likes burned toast. I'm very passionate in regards to my warm, crisp bread.

So, is Schwebel's the answer? NOPE! I'm treating this situation in the same manner the Red Sox handle Curt Schilling: its not getting any better but its good enough to hang around for a little while longer - but ONLY until something better comes along... or until it blows its loaf (shoulder?) out...