Sharpen your pencils, ingest your Adderall, and shine your apples (ham-apples preferably); Professor Gary Mustard has a history lesson prepared for the class today.
Bread is a big deal in France. Boulangeries (bread only bakeries for all y'all 'mericans) speckle a map of Paris like an outbreak of doughy chicken pox. Competition is fierce and only the best survive.
In 1763 there was one Boulangerie in Paris that stood apart from the others. It was known as Boulangerie Menardin, it was owned and operated by Pierre-Louis Andreu, and it was the worst. As an outcome of his horrid bread Pierre-Louis was blessed with ample free time. While loafing around on a dreary March morning brilliance crashed into Pierre-Louis' skull. In a fit culinary genius Monsieur Andreu closed his doors for the day; to no ones dismay. The doors to Boulangerie Menardin remained closed for weeks as Pierre-Louis crafted his legacy. When the doors of Boulangerie Menardin finally swung open again, greatness leapt out. Pierre-Louis had made some major rameatfication to bread; the dough was gone and meat took its place. Meatloaf was born.
Meatloaf has since been adopted and edited by cultures around the world but as the 20th century passed its midpoint, the popularity of meatloaf waned. Meatloaf consumption was in a sharp decline until Marvin Lee Aday ascended to super-stardom. Marvin, or should I say Meat Loaf, is an icon of American hard rock, a pillar in the male model community and unwaveringly commeated to what is good in the world. Marvin's meaticulous guitar, creamy vocals and Adonis like attractiveness propelled meatloaf back into the forefront of minds and the middle of dinner tables.
Today meatloaf is still going strong and I am doing my part to innovate. This past weekend I joined bacon and ground beef in Holy Meatramony. The pair brought onions, mushrooms, oatmeal, and an egg to fill out their wedding party.
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