Frisch-Gurken

I'm as big of a snob about pickles as I am about bread. I've long since given up on buying them at the local supermarket, but today we found some in a german deli we go to for lunch sometimes. The whole place smells very authentic and has a huge selection of meats and cheeses. It's not vegetarian friendly at all, the only salad being a fleisch-salat which my coworker has ordered before. Somewhere between fleischsalad and frisch-gurken, he now calls pickles fleisch gurken. No need to hit that last link for german speakers.

Building materials

I had an idea this morning. After finding a week old baguette in the kitchen I wondered if I could bake a more rectangular version of it and then intentionally kiln dry it to produce a bread two-by-four. Strength to weight ratio would be excellent. Then I remembered the houses we saw last week in Arizona made from paper pulp bricks. They had a certain springy feel but I don't see why I couldn't bake my own bread bricks which would be even lighter. I'd seal the whole edible deal of course with varnish; we all remember what happened to the gingerbread house; but all in all it seems possible. And I promise I wouldn't use frosting for mortar. How's that for sustainable?