Colm O'Regan: Bread and circumstances — and keeping the mould away!

Only a slice that actively tries to escape behind the glacé cherries or other seasonal goods might make for enough days to acquire a bit of Rhizopus stolonifer

Colm O'Regan: Bread is now ever-present on the shopping list. I don’t know when a slice lasted long enough to go mouldy. Picture: Roger Kenny

Give us this day our hourly bread. I don’t know where the sliced pan is disappearing to these days. Well, I do. It’s The Two. They’ve turned into bread mills. In the sense that they are milling into the bread.

On weekend mornings, getting up by themselves, making their own toast. It’s cute until you see how they dug into the butter like they were mining it for rare earth metals.