Constance
Master Chef
I keep extra flour in my basement pantry, which is cool and dark, and haven't had a problem with wheat bugs. But when I lived in southern Louisiana with my first husband, it was a different story. Flour didn't keep more than a few months.
#1 and I had a very rocky relationship. He was gone most of the time, and when he was home, we were fighting. One morning, as he was leaving for work (he was a teacher/coach), he announced he needed a couple of pies for a banquet that night, and no, wives were not invited. They never were.
I did have fresh apples, but when I checked my flour, it was buggy. I had no car or close neighbors I could borrow from, so I went ahead and made the pies with the buggy flour.
They turned out very nicely...the crust simply appeared to have little seeds in it. The husband brought home empty pie plates, and said the pies got rave reviews. Everyone wondered what was that "nutty taste" in the crust.
#1 and I had a very rocky relationship. He was gone most of the time, and when he was home, we were fighting. One morning, as he was leaving for work (he was a teacher/coach), he announced he needed a couple of pies for a banquet that night, and no, wives were not invited. They never were.
I did have fresh apples, but when I checked my flour, it was buggy. I had no car or close neighbors I could borrow from, so I went ahead and made the pies with the buggy flour.
They turned out very nicely...the crust simply appeared to have little seeds in it. The husband brought home empty pie plates, and said the pies got rave reviews. Everyone wondered what was that "nutty taste" in the crust.