Tiny little seeds everywhere.
"Take thou also unto thee wheat, and barley, and beans, and lentiles, and millet, and fitches, and put them in one vessel, and make thee bread thereof, according to the number of the days that thou shalt lie upon thy side, three hundred and ninety days shalt thou eat thereof." -Ezekiel 4:9
Ezekiel bread is surprisingly tasty fare. We bought some a week or two ago as part of this reduced processed flour/no sugar diet. I could take a shine to this assuming we do make the fresh strawberry jam we've been considering. The bread has this fantastic acidic quality that, I think, comes from the beans used to produce it. I don't quite understand WHY Americas has shifted over to high-processed flour breads, gummy and like marshmallow, without flavor. All of the breads I've eaten in the last year - the ancient sour dough, the spelt flours, the super dense country loaves at market - are just remarkably tasty and interesting to chew.
In fact, they could easily be called a marathon of chewing. Maybe that's why Wonder Bread is so popular. It doesn't require teeth. And you know us Americans. If anything is more patriotic than gumming your sandwiches to paste, let a firework burn a hole in my car.
I've also drastically cut back on wine consumption so I must replace the inebriation with stilted prose.
"Your food which you eat shall be twenty shekels a day by weight; you shall eat it from time to time. Eat the food as you would a barley cake; bake it in the sight of the people, using human excrement for fuel." - Ezekiel 4:10, 12