I keep bread on the table or counter for the first couple of days, then move whatever’s left to the fridge. It may stale faster but it molds much slower. (Maybe not a problem if your bread’s full of preservatives.) I’ve never had it get wet in the fridge, how are you managing that?
But at any given time most of it’s probably in the freezer; because I bake extra all winter, eat one loaf fresh, and freeze the rest for the hot and busy season. If I’m not careful how I wrap it and thaw it out, sometimes that does get wet, because any excess moisture in the bag will condense on the bread as it thaws; but that happens at least as much on the counter as in the fridge.
I have always heard that you should either keep bread out (for a few days) or in the freezer (sliced), but that of the three options, it goes stale fastest in the fridge. Thawing a frozen slice takes very little time: I often make lunch sandwiches with frozen slices, and by lunchtime it’s perfect.
The latest one was a “have you ever” poll, It may have been this weekend, or 30+ years ago. What we may or may not have done in our youth is not necessarily what we would (or could) do today. I don’t vote in 'em & I don’t even look at the results beyond #s; I never look to see if you or mmm did do this or that.
Bread - home baked bread, suitable for eating by itself with a bit of butter, or dipping in oil, vinegar and herbs - that stays on the counter. It doesn’t last very long. Breads that are slower going, such as sandwich bread and hearty rolls to use as buns, they stay in the fridge especially with me being careful with my carbs these days. All of those will eventually be heated/toasted, so the effect on texture is generally mitigated enough.
For aerial events, I have two.
Twice, growing up in NM, I got to ride in an untethered hot air balloon. Once around 8, and again around 12. I have a noticeable fear of heights, but the excitement was enough to overcome it. Coming down is… exciting. A couple of bruises the first time as I was a bit too young to have a solid grip.
The second… my father had a Lot of weird, eccentric and fun friends through his decades of teaching at NMSU (New Mexico State University). One of them flew restored biplanes. My father (the coward!) backed out of riding in the rear seat, but I got to go along once when I was 14-15. I was a bit small for the age, so I didn’t get to wear a parachute (in 20/20 hindsight, it would have taken forever to train me to use one well, so that may have just been an excuse), but it was fun and terrifying. Thankfully, he did some swoops, and aggressive climbs and banks, but nothing too extreme.
I wouldn’t repeat it, but I’m glad I got to experience it.
Freezing is the way to go. My toaster has a setting that will render a room temperature, perfectly thawed slice in no time at all if you’re not making a sandwich for future consumption (though I usually like it slightly browned). Without freezing I would have to consume a single type of bread until it was all gone or moldy. Right now I can choose among rustic sourdough, pumpernickel, a couple types of flatbread, Jewish rye, 12(?) grain, and cheap white.
I often make lunch sandwiches from frozen slices and just eat them. (PB&J, if it matters.) By halfway through the sandwich the bread is thawed. If i futz around the kitchen after making the sandwich, the sandwich is thawed.
Re: the Stones’ new album. What blows my mind is that classic rock stations no longer play new releases by, well, classic rock bands, as their surveys reveal that people will change the channel if they were to hear new (read: unfamiliar) cuts of that sort. Now, feel free to choose the sanest most reasonable reaction of someone who hears Mick Jagger’s distinctive voice on their stereo:
“Hey! Is that Mick Jagger I hear? I didn’t know the Stones had a new record out-cool!”
“Huh, wtf is this garbage, I want to hear Don’t Stop Believing for the millionth time! Change the channel stat!”
