There isn’t anything that is necessary to say about these rolls other than a resounding “WOW!” but not being a woman of few words, I’m going to say a bunch anyway. Once again, I break out what is now pretty firmly cemented as my best-loved bread dough of all time. But I should backtrack a bit… More
As the years have gone by it seems time just keeps accelerating faster and faster. It seems like just a couple weeks ago I brought a pink little bundle of boy home to meet his three elder brothers. Now Leif is a sweet little Viking boy.
In an earlier post, I raved about The Cornbread Gospels by Crescent Dragonwagon (that name always makes me smile) and the two versions of cornbread salad we had tried out, both receiving enthusiastic reviews. Well, since then, it’s been hard for me to NOT bake and cook without cornmeal.
I was gamely cooking along through the hot weather with a pioneer attitude. “No matter what, nothing’s going to stop me!” I was baking bread, boiling scads of pasta, simmering beans for hours on the stove-top, and baking cookies. That was, in a word, estoopid. Now I have one more word:
Uncle.
It’s hot. It’s beyond hot. It’s sticky. Consider my sweaty towel thrown in.
When I was small, my mom made strawberry freezer jam every year during Michigan’s brief and glorious strawberry season.
It was my mom’s thing: her annual food preservation pièce de résistance. She scattered packets and boxes of pectin thither and yon, she mashed berries with the bottoms of drinking glasses, her potato masher, and anything else she could fit into her bowl.
It’s been a long time since I’ve been grocery shopping. What with one thing and another, it’s been close to a month and a half since my last real shopping trip.* There have been quite a few creative food combinations happening and some of those creative combinations have been really happy accidents. For instance? This.
Have you heard of the “Deep-Frying Rule of Three”*? It states that if you prepare one recipe that is deep-fried, you must plan two additional deep frying projects. Why is this so important? Because you have all that oil that you’ve just broken in with one lovely deep-fried meal and it’s far too good to throw out just yet. IT’S FRYING GOLD, PEOPLE! You wouldn’t throw away gold, would you?
Why is it that when you put food on a stick it tastes better? This isn’t just a Minnesota/Midwest thing. This is worldwide. Every country on earth has a favorite food-on-a-stick.
After my admonition to remember coleslaw and beans in the Corn Dog Bread post I realized something; I had loads of bean recipes here on Foodie With Family, but not one single coleslaw. That was a problem requiring an immediate remedy.
I make my own hot dog buns.
I’ve had a couple friends tell me -in the most loving way possible- that I’m off my nut for making hot dog buns. “You can get them anywhere! You’re certifiable!”
Why in heaven’s name would I make hot dog buns when there are so many available to buy? The short answer is because I have never been able to buy a hot dog bun that holds a candle to these*.
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