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Chizzy had another food craving recently. Grilled cheese sandwiches. She had the same craving a few weeks earlier and my attempt to satisfy it didn't work out so great. It wasn't the cheese selection, because she knows full well that you can't get american cheese here (or any other yellow/orange cheese). No, you can make a fine grilled cheese sandwich with white cheese and she was resigned to that. It was the bread. Before coming out here, bread only invoked one image in my mind... sliced bread in a perfectly shaped square that could sit on your counter for a week and still be delicious. Think Wonder. Whereas bread over here means a ball or roll of freshly made dough placed in an oven to create irregular shapes that must be eaten in the next couple days. I'll admit this seems to make more sense, but it just doesn't work for the type of grilled cheese sandwich that we all grew up with. There must be some chemical reaction between the preservatives and buttered pan that enables a sandwich to bring such joy. So it was with a word of warning to her that I set out on my journey for the ingredient for the perfect grilled cheese sandwich. I found it...

I guess this confirms that this type of bread is truly an American thing.