render edible

I had packed up my keto bread from the night before, placing it into a plastic snap-lid container and sticking it in the fridge. When I came back from work Tuesday night, I went right to the fridge, cut myself a slice of keto bread... and discovered that it tasted markedly better than it had the previous night. Not great, mind you, and only barely good, but certainly better than when it had been fresh out of the oven. The eggy taste had largely faded, as had the oppressive almond flavor. This was still far from ideal, but the bread was more edible—more tolerable—than before.

Still, I had already slated the bread for execution, having decided that the only way to rescue the remains of this loaf would be to cube up the bread and pan-fry it in my Middle Eastern-style spiced oil. Here's the result of that labor:

One realization I had, while I was slowly eating this pile of bread, was that I should have crumbled the whole thing: the crunchy, pan-fried crumbs actually tasted better than the larger cubes of bread. This thought, in turn, led me to wonder whether this might be something crunchy that could be sprinkled over, say, a gyro. In Greece, they put french fries into gyros for added heft and crunch, so why not go this route instead of using fries? Of course, if the only reason to make this keto loaf is to use it as a crumbled topping, then is the effort of making the bread really worth it? Only the Shadow knows.