Also, I thought the haslet slices would dry out and become pleasingly brittle in the microwave but they didn't.

It didn't seem to affect them at all.

When I read about cooking bread vertically, I know what the words mean but I struggle to form a mental picture to match. Please explain!

Fangirl Three wrote:

When I read about cooking bread vertically, I know what the words mean but I struggle to form a mental picture to match. Please explain!

Basically, I can pour the "batter" onto a plate, so that it's lying flat, like a pancake.

Or I can pour it into a bowl, so that it's not flat, like a cake or a loaf.

The latter method seems to work better.

I see.

Did you put any yeast in your dough?

I didn't. I don't like the taste.

Does yeast taste of anything?

Breweries.

Your dough's not going to rise without yeast or some other raising agent.

It's self-raising flour.

It rises when I do it vertically - especially if I use warm water instead of cold.

I think that, when I do it horizontally, the batter's too thin to retain the bubbles.

What you're making there is more of a scone than bread. I shouldn't criticise though. Perhaps haslet scone-pizzas are going to be the next big thing.

I've just eaten two apples but one of them turned out to be rotten on one side. So, I could only eat one and a half of them and have had to throw the other half-apple out the window.

I had tea with my parents yesterday evening and my mum had cooked my favourite shepherd's pie. But after only a few bites, I crunched on something which turned out to be a small piece of glass!

I don't think I swallowed any. Nor was any more glass to be seen in the food. But my appetite was quite taken away.

And also .

If I did swallow any glass, it would have passed through me by now. And I haven't felt any ill-effects. So, touch wood, I should be fine.

I've just tucked into bacon medallions, baked beans and hash browns.

Not so much breakfast as breakfeast!