Solomon Sandwich

Mmm feeling like a sandwich you go to the fridge. Oh dear there’s no more bread. At this point many may turn back and make do with lunching on pineapple, pawpaw and watermelon. But if not . . . the next option would be to check out the hot bread shop. Luckily for us we can look out our bathroom window to see it’s red door which confirms what we already assumed – it’s closed (just like the last 2 months).
Only those craving for bread (and Auki AVI volunteers) would continue on to the next stage . . . making the bread. Equipped with bread recipe (starting to become second nature) the process starts. Shifting the flour is a necessary inclusion as it captures the weevils, bugs and occasional string. Even with this slight movement sweat rolls down your face. Depending on if your recipe requires milk powder or milk you will be making up the milk as more often than not, it too has run out. As the geckos chuckle from their vantage point oil is substituted for butter, extra yeast added for bread improver and you circumnavigate the rice in the salt which is trying to absorb the moisture from the air. Mixing completed, the bread is left to rise. 1½ hours later into the oven. Technical hitches threaten in the form of ovens that only do one temperature, the size of oven so small that the top of the bread may stick to the grill and gas that may run out at any time.

You sniff the air. . . aaaaah scent from heaven! And Volia!! 3 hours later your sandwich! It sure tastes great after all that work.