Because This Blog Is Named That Way

The "no-knead" bread last night, with a substitution of one cup whole wheat flour for all-purpose, was very tasty, especially with a reheat of the vegetable soup from Sunday with the addition of a cup of water and 4 oz. Barilla Piccolinni® tiny pastas.

But today I want to make my own tonic water, because the Washington Post tells me I can. The only challenge? The Sherbs prefers diet tonic water.

So, the next question is, will Splenda® work? It needs to become a syrup. McNeil Nutritionals, the makers of Splenda® and possibly the sibling company of a pharmaceutical firm I used to sue all the time (nothing you need to worry about), says that it works in caramel sauces, but it dissolves and browns quickly.

Am I up to the challenge? I think so.

Now I just need gin. Or the Post's suggestion, homemade spiced rum.

Oh, also, while I'm also blathering about bread, cooking a fried egg in between pieces of sage bread (couldn't cut a hole in it) in a pan filled with cooking spray and paprika, with a sprinkle of red pepper flakes and sea salt, tastes awesome.