Guess I'm a few years late for this thread... For 9th grade biology we had to make yeast bread, and instead of using the honey wheat recipe our teacher gave us, I decided to use a recipe out of my mom's 1970s Betty Crocker book that I knew would work. I made an absolutely gorgeous loaf of bread. It was the perfect shape and a lovely golden color. I was so proud of it! All the other kids' breads looked like little bricks, and I think one or two used bread machines (I don't think we were supposed to). Then, of course, I tasted it... It was terrible, way too salty. Everyone was supposed to go around the room and rate each loaf on various factors including looks and taste. I wrote a note at my station saying "tastes better with jam or apple butter!!" trying to salvage it... Needless to say, I got As for looks and Fs for taste... I had no idea what had caused the problem, I knew I had put all of the ingredients in correctly. When I got home, we noticed that my dad (no cook or baker himself) had bought self-rising flour by mistake. I had no idea such a thing existed! And right at the bottom of the bread recipe it said "if using self-rising flour, omit salt." But it was a good lesson in humility, I suppose! The other thing I can remember doing as a teenager was cooking a whole meal from scratch for my friend. We made twice baked potatoes with broccoli and carrots inside. After an extremely crunchy mouthful of potato, I realized I had forgotten to steam the veggies, and threw them in raw! Never too late to share a good laugh, Heather - thanks! :) PJH

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