Warming Up to Toast

Essayist Bonny Wolf doesn't mind staying home on winter days. She makes the most of it every morning in her kitchen. Here's her advice on how to do toast right:

Toast

Makes 1 serving

1 slice of bread*

Softened butter, to taste (cold butter can tear toast)

Place bread in toaster.** Turn to "on."

Adjust setting from light to dark, according to preference. Toast should be crisp but not burned.

When toast pops, remove from toaster. Toast will be hot, so pull quickly from heat source and in the same motion put on a real plate. Do not use a paper plate -- the toast will sweat, the plate will become soggy and fall apart, you will have to throw it away and clean the counter and your toast will be cold.

Spread softened butter across the hot, toasted bread. Immediately take a big bite, chew well and sigh deeply.

Variations: Sprinkle 1-1 mixture of cinnamon and sugar over buttered toast; or spread with jam, jelly or honey; or coat with peanut butter which will then melt; or top with poached eggs.

*Packaged supermarket white bread makes toast that looks good and smells good but becomes instantly soft. It is essential that toast be crunchy. Breads with raisins, nuts, seeds and berries toast very well. The better the bread, the better the toast. If you have to cut the bread with a knife, the toast will probably be pretty darn good.

**Bread can also be toasted under the broiler, in a toaster oven or by a campfire. Bread cannot be toasted in the microwave.