Cola Cake

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Olivia needed a photo from me from my past for a writing assignment so I flipped open an old album to this gem.

I remember taking the photo but I need a little help remembering the backstory of this evening. Dorothy and Nancy, if you are reading the blog today, do you remember this? In the photo you see my friend Nancy on the left, next is my dad, then Nancy’s mom Dorothy, my mom, and then me on the floor.  This photo was taken in the late 1970’s or possibly the early 1980’s.  I slightly remember my fashionable purple terrycloth short set.

Now here’s my memory of the rest of this event.  I know we were in Ohio in the Cleveland apartment and I think we were posing for some type of RC Cola contest.  We all seem to be holding a bottle with the logo perfectly pointing out or a full glass of the icy beverage.  Even my mom is sipping on a cola which would not be happening unless we were posing for it.  Seems like it was a photo contest for people enjoying RC however I’m sure they meant it to be a little more candid than we were, which is possibly why we were laughing.  Although we were posing badly, we weren’t having to pretend to have fun because I do remember us laughing a lot that evening.  Any further recollections?

Since I was serving up a cola in the photo, I decided to serve up a Cola Cake in honor of good times of the past.

Cola Cake

Adapted from the Coca-Cola Cake recipe from the Coca-Cola Company

  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1 cup cola
  • 1 ½ cup small marshmallows
  • ½ cup butter
  • ½ cup vegetable oil
  • 3 tablespoons cocoa
  • 1 teaspoon baking soda
  • ½ cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup butter
  • 3 tablespoons cocoa
  • 6 tablespoons cola
  • 1 box (16-ounces) confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  1. Preheat oven to 350 degrees. In a bowl, sift the sugar and flour. Add marshmallows. In a saucepan, mix the butter, oil, cocoa and cola. Bring to a boil and pour over dry ingredients; blend well. Dissolve baking soda in buttermilk just before adding to batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9- by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost immediately.
  2. To make frosting, combine the 1/2 cup butter, 3 tablespoons cocoa and 6 tablespoons of cola in a saucepan. Bring to a boil and pour over confectioners’ sugar, blending well. Add vanilla extract and pecans. Spread over hot cake. When cool, cut into squares and serve.

Cooking Note:

The marshmallows in the mix were a little odd to me.

When cooking they clumped to middle and puffed up like a science project of the small intestines.

See what I’m saying?

Image result for small intestines

In spite of my analogy, the cake was delicious. The marshmallows just seemed to melt into the top part of the cake.  I was afraid they might get sticky or hard, but they didn’t.

We are a house divided in the nut department.  Can you tell?

Enjoy this cake and strike a pose!!! You will wonder what you were up to 35 years later!

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Peanut Butter “Pi”

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I had to make a contribution to Pi day today so I pulled out an old favorite recipe – Peanut Butter Pie.  I started making Peanut Butter Pie in 1983 when I went to Florida for a week and ended up staying for the summer. My friend Alice and I tasted this pie at a restaurant and then got them to tell us how to make it. I’m not usually a very persuasive person but for some reason the restaurant generously gave us the recipe and we couldn’t believe how simple it was to make.   And so we made it a lot, along with shrimp fettuccine and wedge salads.  Great food memories.

This recipe is incredibly easy but tastes much more complicated. In fact this was an award-winning recipe for Olivia when she was 10 years old and participating in 4-H at her school.  She entered a “Peanutrition” contest and won with this recipe.  Not sure how nutritious it is but it won anyway and she got a coveted 4-H blue ribbon and 10-year old fame and fortune.

Maybe this recipe will bring you fame and fortune, too.

Peanut Butter Pie

1 8-ounce package cream cheese, softened

1/2 cup peanut butter

1/2 cup powdered sugar

1/2 pint whipping cream, whipped and with 1/2 teaspoon vanilla and 1 tablespoon powdered sugar

1 shortbread pie crust

With a mixer, blend together the cream cheese, peanut butter and powdered sugar. Fold in about 1/2 of the whipped cream.  Place the mixture in a pie crust.  Use the rest of the whipped cream for the top of the pie.  Chill at least two hours before serving. Garnish with chocolate syrup.

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Baked Blooming Onions

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Hard to tell from the photo but that’s an aerial view of a Baked Blooming Onion.  I got my food drone charged and guided it over the monstrous Vidalia onion I baked just so you could see the inner workings of this delicious side dish.  It looks like a big football mum that we used to get back in high school at Homecoming.  This would actually be better to wear because as you got hungry, you could just reach down and pull off a petal.

Do you ever think about practical impossible things?  What about a slot between your mattresses to press your clothes while you sleep?  Or maybe a purse with an insulated pocket for your Lean Cuisines and then a toaster pocket to cook it?  Or what about cars that had lawn mower blades underneath so you can just zip around the yard in comfort as you mow?   I would also like a treadmill in my shower so I can get clean while I sweat and jog away the pounds.  My most needed invention is an underground garbage chute that runs from under my counter to the trash can outside or better yet, all the way to the curb on garbage day.  Inventors get busy!  I have needs!

Hope you’re having a great, stress-free day with all your needs met! I’m going to go eat my corsage now.

Baked Blooming Onion

Cut the top and bottom off of an onion.  Use a sharp knife to cut into the onion about 3/4 of the way through approximately every 1/4 inch.  Turn the onion at a 90 degree angle and slice again to make a grid. Do not cut all the way through the onion. Place a teaspoon of butter on top of the onion and bake at 350 degrees for an hour.  Remove from the oven and sprinkle a topping of 1 tablespoon chopped pecans, 1 tablespoon Parmesan cheese, 1/2 teaspoon dried parsley and salt and pepper to taste.  Place another pat of butter on top of the onion. Bake for an additional 30 minutes or until tender and the onion pulls apart easily.

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As mentioned in this post when I made Spanokopita, I consider myself an expert in all things Greek having been to Greece once and having attended two Greek Festivals so I was excited to find a new recipe for Tzatziki.  I’m always hesitant to make Tzatziki because I’m embarrassed to admit that I don’t like shredding the cucumbers or mincing the garlic. Too much knuckle scraping labor.   And I really don’t like squeezing all the liquid out of the cucumbers.  In my opinion, there goes the flavor.

This recipe was a  little different from other recipes I have tried because you put all of the ingredients in the food process and chop them together.  I was hoping for a creamy dip but the texture was a little grainy in my opinion.  It didn’t really bother me because when you put the tzaziki on crackers or veggie chips, you don’t notice the texture.  At least I didn’t. However, you might want to stick with the traditional grated cucumbers if the texture is an issue.  If speed is an issue, go with this method.

Even though I’m a Greek expert, I didn’t know what Tzatziki meant. I’m often careful not to use a word unless I know what it means, for example, osculate. Be careful with that one.  It might get you into trouble.  I made a few guesses before looking up the meaning of tzatziki – “stinky-garlic-breath-foreigner” or maybe “cucumber-a-go-go”, or “Parthenon-trespasser.”

The translation wasn’t very easy to find but worth the hunt.  The root word, cacik, comes from Turkey and means herb.  That’s somewhat broad for a salad name, but I kept reading.  The fun part of my research led me to the name that they call this salad in Bulgaria and Serbia – Snow White Salad.  Of course I immediately think of Disney’s Snow White.  She would be saying, “Please resuscitate me with osculation,” but if she had eaten the salad, I fear there would be no osculation for her.  Princes don’t like “stinky-garlic-breath-foreigners” even in fairy tales.


1 1/2 cups plain yogurt

1 small clove garlic, minced

1 cucumber peeled, cored, and diced

1 teaspoon olive oil

1 1/2 teaspoons lemon juice

2 teaspoons dried dillweed

salt and pepper to taste

Place all ingredients in a blender and blend until smooth.  Refrigerate at least one hour before serving.  Great with fresh vegetables, on salads, or with crackers and vegetable chips.

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Bean Soup and Tangerine Quick Bread

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I’m still working on the t-shirt quilt although it is coming along nicely.

I have cut 45 rectangles and now I am sewing them together.  Next is the batting and the backing.  Davis and Olivia get home for their Spring Break this Friday so I hope to be finished by then if not much sooner.  However, I always underestimate how long things are going to take to finish.  I don’t know if it’s just me being too optimistic or just wishful thinking.  I’m not often accused of being a bright-eyed optimist to I guess I’m just hoping to move things along by setting unrealistic deadlines.  It’s my personal strategy for time management.

Today I ate salad twice.  Shocking I know.  I was just saying how I don’t really notice a difference in the way I feel if I eat well or not, so I often have to force feed myself salad or other greenery.  Speaking of which, did you know that Pantone has selected “Greenery” as the 2017 color of the year?

Image result for pantone color of the year 2017

To me, that goes under the same heading with life coach that I mentioned in a previous post…and that heading is…Seriously???  We need people to tell us what colors we are supposed to incorporate in our lives each year?  Are we so sheep-like that we can’t even choose our own colors out of the Crayola box?  I’m making a stand and wearing pink tomorrow. I feel so bold. Care to join me in this fashion rebellion?

In addition to my salad, I made a two quick recipes.  One of them even has the name quick in the title so you know it has to be fast.  (Actually the quick bread just means that there was no yeast in the recipe but it goes along with my snappy repartee so I’m going with it.)  I was determined to make progress on the quilt so I didn’t have much time for cooking.  My soup, salad, and quick bread made a delicious lunch and then it was back to the sweatshop to work, work, work.

White Bean and Chicken Soup

1 small onion (about 3/4 cup finely chopped)

1 clove garlic, minced

1/2 cup finely chopped carrot

1 bay leaf

3 tablespoons butter

3 tablespoons all-purpose flour

1 32-ounce carton low sodium chicken broth

1 15.5-ounce can navy beans (or any white bean)

2 cups diced, cooked chicken

Salt and pepper to taste

Cook the onion, garlic, and carrots in the butter until soft. Add the bay leaf.  Add the flour and stir until smooth. Stir in the chicken broth, beans, and chicken.  Simmer 20 minutes or until done.  Add salt and pepper to taste and remove bay leaf before serving.(I used a rotisserie chicken from Publix, regular salted broth and regular salted beans so I didn’t have to add any salt.  I would suggest using a lower sodium variety of either the broth or beans…or both.)

After the soup and salad, I served the Tangerine Quick Bread.  I didn’t use the poppy seeds in my recipe.  Not a fan, but I am now a big fan of this bread.  Delicious!


Tangerine Quick Bread

Adapted from Better Homes and Gardens Brunch and Breakfast Cookbook

2 cups all-purpose flour

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg, lightly beaten

1 cup milk

1/4 cup vegetable oil

1 tablespoon finely shredded tangerine peel

1 tablespoons tangerine juice

1 tablespoon poppy seeds (optional)

2 tablespoons sugar

2 tablespoons tangerine juice

1 tablespoon butter

Preheat oven to 350 degrees.  Grease the bottom and sides of 1 8X4-inch loaf pan or 3 6X3-inch (small) loaf pans; set aside.  In a large bowl stir together flour, the 1 cup sugar, baking powder and salt.  Make a well in the center of the flour mixture; set aside.  In a medium bowl combine egg, milk, oil, tangerine peel, 2 tablespoons tangerine juice, and the poppy seeds.  Add egg mixture all at once to the flour mixture.  Stir just until moistened.  Spoon batter int the prepared loaf pans.  Bake for 50 – 55 minutes if using the large loaf pan and 20-25 minutes if using the three small loaf pans.  When cake tests done, remove from oven and cool in pan(s) on a wire rack for 10 minutes. Meanwhile for tangerine glaze, in a small saucepan combine the 2 tablespoons sugar, 2 tablespoons tangerine juice, and the butter.  Cook and stir over medium-low heat until butter is melted and sugar is dissolved.  Remove bread from pans.  Poke holes in top of warm bread with a skewer; slowly brush with tangerine glaze.  Cool completely on a wire rack.  (Or eat warm – tastes great either way.) Garnish with additional tangerine peel.

I’m thinking this would also be good if I exchanged the tangerine for lemon.  I want to try it sometime.

Have a great week and don’t forget to be bold!

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This is a basic pancake recipe.  Nothing fancy.  Nothing added.  Just easy to make and always delicious.

I try to like box mixes for pancakes and waffles but I don’t.  I also don’t like buttermilk pancakes. Too thick and pasty.   This recipe is my favorite because the pancakes are light and fluffy and only require milk which I usually have on hand rather than buttermilk which I rarely have on hand.


1 1/2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 tablespoon sugar

1 egg

1 1/4 cup milk

3 tablespoons melted butter

1/2 teaspoon vanilla extract

Mix together flour, baking powder, salt and sugar.  Make a well in the center and add the milk, egg, butter, and vanilla.  Mix until ingredients are just moistened.  Drop by 1/4 cup into hot oil in a skillet.  Flip pancakes once when the center starts to bubble.  Serve with butter and syrup.

Add extra oil to the skillet if you want the edges really crispy.  It tastes a little bit like a funnel cake.

I used my candle-powered syrup warmers.  I got these years ago at a kitchen store.  I don’t exactly when or where but it was a very long time ago.  I’m probably infusing all of my syrup with lead from the glaze because I’m sure I got these way before worrying about lead glaze was en vogue.

Well, I haven’t gone too crazy yet so maybe what I don’t know hasn’t hurt me.  I’ll just keep it that way for now and continue using my warmers. When you see me running around dressed in Mardi Gras feather costumes and talking to imaginary friends in my treehouse, then please come and remove these warmers from my cabinet.

I’m off to the sewing machine to see if I can finish the t-shirt quilt I started for Davis.  I’m going to set a goal to put pictures on by this evening.  I’m ready to move on to some other projects so I will work hard to get this one done, done, done!!

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Victorian Flower Pounding

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In Victorian times flowers were a way to send an unspoken message.  White poppies for consolation, yellow poppies for wealth and success, myrtle for marriage, and orchids for mature charm (uhhh…thanks for the orchids…I think.)  To remember these messages Victorian ladies would pound the flowers into fabric or paper.

I have done that tonight with some pansies.  The language of pansies is “love in idleness” and being a free thinker.  I think that fits me perfectly.  My love is completely idle and I feel like I’m thinking practically for free being a teacher so pansies are perfect. Besides, that is the only thing I have blooming right now, so pansies it is.

This is a ten minute craft or you can be more elaborate and make a big display.  I opted for cute and small.  Besides these do eventually fade so you don’t want to make anything permanent like a quilt because you will have a blanket of brown dots in a year or two leaving everyone to wonder what your flower language message was intended to be.

Step 1

Pick a flower or two.

Step 2

Break off most of the stem so it will be as flat as possible.

Step 3

Place your flower face down on a piece of cotton fabric on top of a magazine or newspaper.  You can also place a paper towel or additional piece of fabric on the back. Place another thin magazine on top and then pound away with a rubber hammer.  A regular metal hammer works, too.

Step 4

Peel the flower off of the back of the fabric. Turn your fabric over and feast your eyes on this freethinking beauty.

Step 5

You can frame it or scan it to make a notecard.  I chose to make a small sachet to put in my linen closet.  Sew on a backing and stuff with a little fiberfill, spray with your favorite cologne or essential oil, and put it to work in your closet.

Sending messages through flowers has persisted for a century or more.  Nowadays, we all know when you get red roses, it means love.  But I believe you can even take that meaning a step deeper in these modern times.  For example, if you get florist roses it means true love and sacrifice.  If you get grocery store roses it means “Ooops, I probably forgot about this romantic occasion and you should feel lucky you’re getting anything at all.”  Worst of all are street corner flowers.  It means that the giver can’t even bother to get out of the car and will grab anything available.  Gentlefolk, take note. Always go to the florist.

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“Make a Coin Purse,” They Said…”It’ll be Fun,” They Said.

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After making my handwoven purse a few days ago I thought it would be good to have a matching “something” to go with it.  Some people don’t like to be all “matchy-matchy” but I do.  I’d probably match everything together in some way if I could – matching luggage, matching underwear, matching jackets with dresses like Doris Day used to wear in old movies.  The options are endless and exciting.

Image result for doris day matching jacket

I chose to make a matching coin purse.  Cute, right?


I found the coin purse hardware at Joann’s and went online to look at the tutorial.  “Simply use embroidery thread and a curved needle to stitch the fabric to the metal through the little punched holes.”

‘I can do this,’  I’m thinking.

So, I bought a curved needle and found some embroidery thread.

They neglected to tell me how to start it.  Knotted thread?  Inside the purse? Outside the purse? Then my stitches were all wonky and I realized that you had to place the needle directly under the hole you just came through and then slant over to the next hole otherwise the stitches were slanted instead of straight up and down.

It’s hard to pull through.  Find pliers.  Pull needle through with pliers.  The thread also pulls out of the needle.  Try to rethread.  Go get water to moisten the thread to make it easier to go through the eye of the needle.  Go take out contacts so you can see the eye of the needle. Thread the needle.  Pull it through the fabric with the pliers. Forget again to hold on to the thread. Rethread the needle.  Shake your hands down by your side because they are now numb from holding onto the bag so tightly so that the fabric doesn’t come out of the metal rim.  Shoo cat away who has to see everything you are doing and sit directly on your workspace.  Sew your third hole on the coin purse.

Repeat above.

Finish and do an Olympic gymnast dismount from the craft table.  Go to weaving class and have show and tell with your tiny matching coin purse. Whew!

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Solar Lights and Congratulations are Due

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You should all be congratulating me.  I bought a new glue gun and apparently I’m no longer an amateur.

I have risen to the ranks of being a professional gluer.  Look right here on the package.

I’m a “Precise Professional.”

I’ve used my fair share of paste, Elmer’s Glue, Krazy Glue, Gorilla Glue, and Low-temp hot glue. I’ve even used the baby-sized E6000.

But it would seem that when you buy the high-temp hot glue gun you are considered a professional. Am I eligible to enter some Hot Glue Tournaments?   I can hot glue while sleeveless and wearing shorts to show my skills at not dripping the skin-searing hot-melt glue on my legs as I craft.  Or I can show how to mend clothes with my glue gun and even create artistic squiggles which can later be hung in the window like a mobile/sun catcher.  Oh, I have skills all right.  This is a much deserved honor.

I’ll show you one of my crafts using my hot glue gun so you can see the talent oozing from me like the clear glue from my gun. Today I made outdoor solar lights for my deck.

First, go to the Dollar Tree and purchase three solar lights and 3 glass jars.

These jars were on the bottom shelf under the drinking glasses. You might have to go on a scavenger hunt for yours. Be sure to purchase jars with a lip on them so you can hang your wire handle from it later.

Pull off the stakes from the lights.  It is easier than it probably should be for such fine lighting craftsmanship.

Then simply glue the light fixture into the neck of the jar. You can use the E6000 or the hot melt glue gun.  Next, take an 18 gauge wire (or twine) and wrap around the lip of the bottle several times and leave a loop for the handle.

Put them outside to gather the rays of the sun and then unplug your hot glue gun or cap your E6000, eat a grilled cheese sandwich, run to Publix, Target, Best Buy, and Walmart and when you come back…

…you will have a beautiful light source on your deck table.

I love the light patterns from the glass.

Now, I know you’re not a “Precise Professional Hot Gluer” like I am but I think that even an Adhesive Amateur can have fabulous results. In fact, I’m sure of it.

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Cherry Coconut Granola Bars and Cheddar Bacon Biscuits

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Last summer I decided to add a little fun to my bedroom fireplace mantle and I decorated with mermaids and treasure from the sea. I have always enjoyed the beach and imagine myself living there one day but for now, I am landlocked.  Unfortunately word soon got out that I had booty on my mantle and you know what happens when people know you have treasure…  

…you are correct.  Pirates.

And in my case, I not only had pirates, I had attack turkeys, too, bringing a Mason jar snowglobe from Christmases past.  The mermaids were getting a little edgy as you might expect and swam to warmer waters.  Which is Julie-speak for it’s time to clean up the clutter and redecorate my mantle. By the way, this is not a staged photo. The first photo was the original look but then extras crept in and I seriously did have a coconut head on the mantle.  I found it in my closet from a past vacation and the fierce fella never made it out to the garage to my seashell shelf, although I must admit I found him to be a jolly addition to my room.  I did enjoy the mermaids for the summer, but it was getting cluttered with added trinkets obviously long past time for a change.

I gathered up some paintings and travel souvenirs from around the house and went for a whole new look.  This is a deep mantle so you can really have fun deciding what to choose for the groupings.  The Money Plant (Lunaria Biennis) on the left is from my grandmother’s bush from at least 30 years ago.  She helped me to pick them and rubbed off the outer pods to reveal the inner shiny leaves.  I wish we hadn’t been so thorough rubbing off the outer pods.  It would be really special to be able to grow a plant from her original bush.

Now you see him…

….now you don’t.

Chupa likes to “help” when making the bed and by help I mean he lies in the middle of the sheets shedding hair and rolling around to further claim his territory.

Lunch today was a brunch while I cleaned and sorted in my room.  I made a Cherry Coconut Granola Bar to eat with my smoothie bowls and some Cheddar Bacon Biscuits which were WONDERFUL.

Cherry Coconut Granola Bars

3 cups oats

1 6-ounce package frozen coconut, thawed

1 cup nuts (any kind – almonds, pecans, walnuts, etc.)

2 eggs

1/2 cup brown sugar (or up to 1/2 cup additional brown sugar if you prefer a sweeter granola)***

1 stick butter, melted  (1/2 cup)

2 teaspoons vanilla

1/2 cup all-purpose flour

3/4 teaspoon cinnamon (I didn’t add today)

1 5-ounce package dried cherries

Preheat oven to 350 degrees.  Mix together the oats, coconut, and nuts and place on a cookie sheet.  Toast in oven for about 10 – 15 minutes or until lightly browned.  In a large mixing bowl whisk eggs , add the brown sugar, melted butter and vanilla.  Add the toasted oats mixture.  Mix the flour and cinnamon together and combine flour mixture with the oats mixture.  Stir in the dried cherries.  Pat into a 10X15 jelly roll pan.  Bake at 350 degrees for 30 – 35 minutes. (Cook 25 minutes for a softer bar and 35 minutes for a crisper bar.)  Cut in to bars immediately upon removal from oven.  Allow to cool in pan. (***Note: I made mine with the 1/2 cup brown sugar and they are not noticeably sweet but that’s how I like granola.  I  usually eat granola with yogurt and I don’t like the granola to be super sweet, but if you are eating these as stand-alone granola bars you may want to add the additional sugar or substitute the extra 1/2 cup brown sugar for honey.  As always, adjust to make this recipe your own.)

Lots of yellow today… yellow corn grits, yellow eggs, and yellow cheddar biscuits. To break up the yellow party we had strawberry-blueberry smoothies with the granola bars on top.


Cheddar Bacon biscuits

6 slices bacon, cooked and finely diced

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 teaspoons sugar

1/2 teaspoon freshly ground pepper

1 stick cold butter,plus 2 tablespoons melted butter

1 cup shredded extra-sharp cheddar cheese

3/4 cup whole milk

Preheat an oven to 425°F. In an 11-inch fry pan over medium-high heat, cook the bacon, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Discard all but 1 teaspoon of the fat in the pan. Using a pastry brush, spread the fat evenly over the pan bottom. Finely chop the bacon. Set aside.

In a large bowl, whisk together the flour, baking powder, salt, sugar and pepper. Using a pastry blender or 2 knives, cut in the cold butter until pea-size crumbs form. Stir in the milk until the dough just comes together and fold in the cheddar cheese and the bacon.

Transfer the dough to a floured work surface and roll out into a 9 1/2-by-11-inch rectangle. Fold the dough into thirds, rotate 90 degrees and roll out into the same-size rectangle. Fold into thirds again, rotate 90 degrees and roll out into a 7-by-9 1/2-inch rectangle about 1⁄2 inch thick. Using a floured 2 1/2-inch biscuit cutter, cut out biscuits and place in the fry pan. Gather up the scraps, reroll the dough and cut out more biscuits. You should have 12 biscuits – 9 biscuits around the circumference of the pan and 3 in the center. Brush the tops of the biscuits with the melted butter. Put some additional shredded cheese on top, if desired.  Bake the biscuits until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 10 minutes before serving. Makes 12 biscuits.

This is what the dough looks like before rolling.  It is very loosely holding together.

Roll and fold the dough into thirds.

Repeat twice.

Cut with a 2 1/2 inch biscuit cutter and place in the greased skillet.  This is one of my favorite iron skillets.  It is very smooth and old. It’s a Wagner #6 for all of you iron skillet aficionados out there.

Last bite!

I was a little heavy-handed with the cheese on top but a few sprinkles will do nicely. Very tasty.  Freeze leftovers for a quick snack later!

Lunch is over and now it’s back to cleaning my closet.  I hope to find more treasures although I’m not sure I can top the coconut pirate.  Unfortunately, that’s about all the treasure I own.  Lots of memories and not much real booty. But that’s okay. Life’s good!

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