The Oily Life with Kristine McGuire

I've gotten into a bread baking kick. Why, you may ask? Well, it's cost effective and a great stress reliever (kneading bread dough is serious work) and it offers a sense of accomplishment. Plus baking bread is fun and the results (hopefully) taste good. For my first loaf, I found a recipe for 100% whole wheat bread . No white flour whatsoever. You'd be surprised how many wheat bread recipes have more white than whole wheat flour in them. The bread baked perfectly and tasted wonderful. Mission accomplished.  Encouraged, I decided to try baking a loaf of classic white bread (because the family loves it no matter how many whole grains I introduce to them) and the result turned out to be satisfactory. My husband and oldest girl-child decided this particular effort was best suited for sopping up "italian butter" (olive oil and spices).  My own thought's for the classic white bread (what was leftover after those two nibbled) veered more to

As a child, I remember watching my mother cut grapefruit in half, sprinkle it with sugar, and then eat the juicy pulp section by section as she scooped the fruit from the rind with a spoon. One day I asked my mother if I could eat some grapefruit for breakfast too. She seemed to like eating grapefruit so I figured--why not? My mother must have agreed because she carefully prepared a portion for me as a light Saturday morning meal. Unfortunately, the sharp taste of that citrus fruit did not appeal to me as much as the sugar I could put on top of the pulp. Mom and I decided cereal might be better as a quick "go to for breakfast" choice for me until my tastes matured. Even as an adult, I'm not one to slice open a grapefruit for breakfast. However,  I do  love the fresh citrus taste (sans sweetener) which a couple of drops of  YL Grapefruit Vitality provides to my ice water. My favorite time to use grapefruit oil is on a hot day when I feel dehydrated from bei