Glad doesn't wrap aluminium bowls

Okay, mister smarty pants. I've started a batch of crusty FLAX meal bread. In an aluminium mixing bowl. The picture on the Glad Wrap has a glass bowl. Of course. The plastic wrap doesn't stick/cling/seal aluminium bowl. Which is what I have. Were there no aluminium bowls around when plastic wrap was first invented? And now that there are aluminium bowls in every kitchen (and for everyone that has dainty wrists), what has been done to catch up in the plastic wrap industry?

Currently, the bread is proofing in several layers of plastic protection. It'll work for now. But what a million dollar idea could come out of this. Plastic wrap that adheres to aluminium bowls. When you come up with it, please let me test it out in my kitchen. I can be brutally honest in a distracting manner.

I finished my finals of the semester. Nay, of law school! I still wake in a panic early in the mornings, my heart racing and my brain pounding, thinking I've forgotten some assignment. It takes a little while to convince myself to chill-the-front-door-out. I'm not used to leisure. And I will enjoy what leisure I have before Bar study begins.

Busy baking week planned. It's warm, it's bread proofing weather, it's baking weather! No pastry crusts though. That'll come next week. Cutting cold butter into flour sounds like a dream come true! My kitchenaid will step up to the challenge. I wonder which attachment I am suppose to use.

Tomorrow will premiere my flax meal crust. Perfect for pizza crust. I tried some frozen pizza and was not impressed. Thus I will make my own. Easy way around the pizza sauce: heat up some salsa! It'll have bite, and is pre-seasoned! Generally I find canned/jarred pasta/pizza sauces to be bland and have too much sodium. And I love the fresh taste of medium kick salsa. A few minutes in the microwave or on my atomic stove (this little vintage puppy can boil a full pot of water in less than a minute -- magic!) and thus some nice nice pizza sauce. Slice some high quality Greyuere cheese, a drizzle of olive oil, some sausage, into a million degree oven. Cheaper than takeout, tastier than frozen. This dough is suitable for any purpose. I wonder if I can freeze it in order to ship it?