Funnily enough, that's pretty much what I wound up with -- narrow metal frames around the lenses, with straight plastic arms (still lightweight, but thicker and much less liable to deform). There's a little bit of filigree at the arm joints, which is fancier than I usually go for, but it's not overstated and the overall effect blends into my face pretty well, which is my general goal with glasses.
Savory cheese bread is really more of a glorified biscuit (American definition, not British definition!) than a proper bread, but the recipe is as follows:
Pre-heat oven to 400 Fahrenheit.
Combine 1.5 cups biscuit mix, 1 cup shredded part-skim mozzarella, 1/4 cup grated Parmesan, 1/2 teaspoon dried oregano, 1/2 cup 2% milk, and 1 large egg (lightly beaten). Mix well. Batter will be thick.
Pour into a greased pan (circular 9" diameter is recommended, but anything of that general volume/surface area will work) and top with 2 tablespoons of melted butter and a dash more grated Parmesan.
Bake 20-25 minutes at 400 Fahrenheit, or until a toothpick stuck into the center comes out clean. Let cool ~10 minutes and serve warm... or, you know, store and eat whenever. It goes nicely with soups. :)
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Date: 2020-03-30 07:47 pm (UTC)Savory cheese bread is really more of a glorified biscuit (American definition, not British definition!) than a proper bread, but the recipe is as follows:
Pre-heat oven to 400 Fahrenheit.
Combine 1.5 cups biscuit mix, 1 cup shredded part-skim mozzarella, 1/4 cup grated Parmesan, 1/2 teaspoon dried oregano, 1/2 cup 2% milk, and 1 large egg (lightly beaten). Mix well. Batter will be thick.
Pour into a greased pan (circular 9" diameter is recommended, but anything of that general volume/surface area will work) and top with 2 tablespoons of melted butter and a dash more grated Parmesan.
Bake 20-25 minutes at 400 Fahrenheit, or until a toothpick stuck into the center comes out clean. Let cool ~10 minutes and serve warm... or, you know, store and eat whenever. It goes nicely with soups. :)