Crust Poisoning. By the Wicked Stepmother.

Anything with a crust on it must be dangerous. Isn’t that so? Isn’t that why so many kids don’t eat them?

Well, they come up with all kinds of reasons and excuses for leaving them on their plates. Crust tastes bad. it’s dry. It makes me choke. Etc. etc. You could list all the excuses kids come up with for not finishing off their crusts.

Dangerous crusts

Sandwich  – designed to choke you.

Pie  – no filling left in it so it’s not worth eating.

Pizza  – covered in germs from where you’ve been holding it in your dirty mitts.

Toast  – burnt to hell and just plain nasty. Actually, if it is burnt the kids do have a point. It IS dangerous. It’s carcinogenic.

burnt crust

burnt food is carcinogenic

But burnt food aside, why do kids insist on leaving crusts?

There’s an entertaining website called How To Be A Dad, but it’s just as entertaining for Mums. Andy has coined the phrase Crust Poisoning. I can’t claim any credit for that. (I wish I’d thought of it first!)

Here’s a link to Andy’s post about crusts on the How To Be A Dad website. Hilarious, isn’t it?

And here’s another link to the I Used to Believe website. The top story is brilliant.

the crust man

from the I Used to Believe website

But, here’s the thing. These posts on other websites refer to LITTLE kids. What happens when your enormous 15 year old is still doing it?

Wicked Stepmother took some photographs to demonstrate. There are just the two pictures, but the rest of the week the same thing happens.

Day 1 crust

Monday’s breakfast leavings

Brioche and Nutella crust

Tuesday’s leavings

What we’re looking at here is not burnt. It’s not dry. It isn’t hard or horrible in any way whatsoever. It’s Brioche. Here’s what Wikipedia says about it –

Brioche (/ˈbriʃ/ or /ˈbriɒʃ/French: [bʁi.ɔʃ]) is a pastry of French origin that is akin to a highly enriched bread, and whose high egg and butter content give it a rich and tender crumb.

Hello? Rich and tender crumb.

It’s soft as a baby’s skin.

So why leave so much of it?

Brioche loaf

soft and sweet

A loaf of Brioche is a joy to behold. It’s soft and sweet and buttery-eggy and you could easily suck it down if you didn’t have any teeth.

There is no reason on this earth why anyone would need to leave any of it.

Now then, Wicked Stepmother cannot abide wasting food. Her generation caught this from ancestors who had lived through rationing and hardships today’s kids couldn’t even begin to imagine. Wicked Stepmother’s generation has learned to be economical with resources and it can be quite an affront to see so much food going into the waste bin. On a whim.

But, as you might imagine, Wicked Stepmother has a cunning plan.

She will buy no more loaves of Brioche. Not a single one. Here’s the premise.

You know how there isn’t a crust on a muffin?

muffin no crust

crustless muffin

Nobody ever leaves bits of muffin on their plate. They go round the plate, stabbing with their hungry fingers picking up every last crumb, don’t they? Dab, dab, dab till all the little crumbs are consumed. Till the plate is shiny and empty and there is no waste to go in the bin . . .

(I’m getting a bit excited now at the prospect of putting into operation this cunning plan of mine. Oops, cunning plan of the Wicked Stepmother.)

We shall purchase only Brioche Buns. Crustless Brioche Buns.

Brioche bun

Eggy, buttery and flaky. The answer to this crust dilemma?

Leave me a comment. Go on, I’d love to hear your thoughts.

 

 

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