Pain bread contains a coarse sand as one of its main ingredients, and by default it is primarily eaten when dry and stale. One gets even more pain points to one's credit when it has gone a bit of mouldy. Pain bread comes in various thresholds, of which Pain Betty Bread is but one. Pain Betty Bread is of mid-level pain threshold on the pain continuum, Pain Hazel Bread being the most painful to eat, while Pain Iris Bread is the mildest of the pain format breads.
Of course, there are those who think that pain is simply the French word for bread. While this is true, we all know that it goes much deeper than that. Much.
And let's not even get into what we do with cakes.
....okkkk......Is it tasty or gritty?
ReplyDeletehughugs
It's tastily gritty or grittily tasty. I'm not sure which describes it best.
ReplyDeleteYes but is it any good?
ReplyDeleteLove Di ♥
I experienced Level 11 Pain---akin to #11 on the volume control
ReplyDeleteFelt your pain while reading this post, but don't want to try it.
ReplyDeleteOh my. I am headed for Edmonton tomorrow, and I'm not sure this piece was the thing to get me in the mood. ;-) I shall have to watch out for that insidious Canadian bread....
ReplyDeleteDid you know that Murphy's Law dictates that buttered bread will always land buttered-side down?
ReplyDeleteI guess you'd best leave your bread dry and gritty in case it falls.
Ha, ha ....fun post.
Digesting that blog post was a real pain!
ReplyDeleteAC--you are having a funny on us all, eh?
ReplyDeleteAu Pain--a restaurant found in many airports.
I loved the hors taxes signs I saw everywhere in Canada as well. All those poor horses!
ReplyDeleteOh my. Knowing only three words in French I had some trouble in Paris (except when I pulled out my VISA. Now its spread beyond Quebec in Canada as well?
ReplyDeleteLaughing
ReplyDeleteheh, cute.
ReplyDelete