[Insert “I love autumn weather/colors/food” monologue here]
There, now that we got that obligatory rhapsody out of the way, let’s talk quick breads! Quick breads are suchly called because there is no kneading, resting, or rising involved — they take next-to-no-time to throw together! Unlike yeast breads, which get their feathery textures and puffy airholes from thousands of farting microorganisms and hours of waiting time, quick breads rely on chemical leaveners for their loft — btw, I’m talking baking powder/soda, not scary chemicals.
For those of you unfamiliar with the current food fad that is cereal milk I believe it is safe to assume that cereal milk is exactly what you think it is. Cereal milk, in its purest form, is the milk that remains at the very bottom of a bowl of cereal. Once every last nugget of cereal has been consumed, two types of people emerge: 1. those who abandon their spoons, raise bowls to lips, & shamelessly gulp down that delicious, cereal-fortified milk, and 2. those who immediately stand, make a beeline to the sink, & dump that liquid gold down the drain — based on my description, you can probably guess where I fall in this dichotomy.