Notices by Karen C🥨👵🏻🌲🏖️ (gamehawk@mastodon.social), page 10

@kelbot It does not and yeah, I figured I had just missed reconnecting it somehow when I put the new Pi in.

@sanspoint Carl, earlier: "Why didn't 'flong' catch on though?"

Me: "Because it's a stupid word?" (Which makes it fun to say, but useless for long term practical use.)

If you live in a place that doesn't have Hot Roll Mix, there is a DIY version here: https://www.tasteofhome.com/recipes/hot-roll-mix/ which also includes the cinnamon-roll option that I use with the overnight roll dough.

(But CW for that link: stupid autoplay video which at the moment is showing how to spatchcock a chicken which means I keep scrolling down through instructions, instructions, SUDDEN HAND HOLDING CHICKEN SPINE gah do not want that in my cinnamon rolls. 😬)

@gemlog Heh. I had my hairstylist take that picture to send my mom just so she could see I had gotten a haircut. That was perhaps the only time in my phone's entire life it found lighting it actually liked. I have new glasses but I'm never gonna get a picture that good ever again.

I used that entire 4# bag of flour to make a huge batch of overnight rolls and only used about 2/3 of them for the bierocks so I'm gonna make a batch of cinnamon butterhorns tomorrow and some breakfast pockets the day after (when I get some sausage).

Overnight roll dough is kinda like sourdough starter; I often wonder why I don't just keep some around all the time (other than you gotta use the rolls in about three days).

@batterpunts Beef-and-cabbage pop tart!

(Oh yeah, right before you fill them, mix the ground beef back in, in case that wasn't clear.)

Divide dough into 12 pieces. Roll out into a circle, scoop 1/12 filling on top, and pinch the edges closed. Some people make squares and draw up the corners, some people make half-moons, but by far the most common way is to just draw up the circle edges, smush them together, and put the bierock seam side down on the baking sheet.

Bake at 375 for 15-20 minutes. Let cool enough to eat (this is the hard part).

In the drippings, saute about 3/4 cup chopped onion (1 small), then add about 4 cups of shredded cabbage (about half a head). Add 1 to 1 1/4 teaspoon each of salt and black pepper. Cook and stir until liquid is almost gone and veggies are well caramelized.

Prepare one box of Pillsbury Hot Roll Mix, or one batch of BHG refrigerator roll dough. (Yeah, do this before you cook everything else.)

Making bierocks: brown a pound of 85% lean ground beef in a Dutch oven or other fairly deep heavy-bottomed pan. DO NOT DRAIN.

(If you're vegan, use your favorite equivalent. I've done it with huge batches of assorted mushrooms, with neutral vegetable oil to make up the fat. TVP or seitan would be excellent too.)

Remove the ground beef with a slotted spoon and keep warm.

@cathal ... now I need to build that.

@sara We had better luck with Padmapper, though it kind of depends on what you're looking for. (It literally finds zero entries around here for <$1000, but housing is absurdly 💰 here.)

We're going to the Pa Renfaire tomorrow (if Carl's cold doesn't worsen) and I am looking for dinner spots near it and found "The Black Gryphon" which seems on-theme.

Them: "We continue to take inspiration from Welsh cuisine as well as homegrown, Central Pennsylvanian traditions."

Their menu: "sushi nachos! thai fire marinated philly cheese steak!"

Clearly I need to talk to my Welsh/Central Pennsylvanian mother about some missing pages in the ol' family cookbooks.

@theoutrider I am not sure if, like Tim Tams, the actual contents are reformulated for American tastes.

I miss having a nearby World Market, which carried actual imports, not *too* excessively overpriced.

NARRATOR'S VOICE: They did not.

Current status:

Including the box one of her favorite kitty towers came in.

what https://www.timeout.com/newyork/news/youre-gonna-want-to-try-this-pumpkin-pie-hummus-shake-092418

(Come on just do like Xochitl and put a phonetic spelling under the logo geez)