I debated whether to put this in my blog or not. But Pink’s makes the best chili dogs in LA. In fact they’re so good we drove down from Stanford one night my Freshman year just to have them. Thanks, Jeff, for the suggestion this time!

Fresh Potato Chips

Slice, fry and eat. Making potato chips for dinner at my sister’s ranch. Most of them didn’t make it to the dinner table – a sad casualty of having five people standing around while they’re being cooked.

Potatoes, peanut oil and sea salt.

Celebrating my birthday early this year, and everyone gets their choice of cake. Me first…

Mmmm

And this is what happens when you spend too long taking pictures of the food rather than eating it.

Hot Chocolate – Kevin stole my mug

We spent a lot of time cooking this holiday season. Most of our family gifts included homemade breads and other goodies, plus we cooked our usual holiday meals. In honor of our new kitchen, most of my gifts were cookbooks. (The cookbooks are also great photography books!)

Highlights here are both deep fried. Christmas dinner turkey (on Christmas Eve), and beignets from Cafe du Monde mix on Christmas morning. Both have been traditions in our family now for many years.

Deep Fried Turkey, waiting to be carved

Cafe du Monde Beignets

Sarah’s grandfather would make Rolly Pollys from scratch on occasion. Though they seem to be a lot like cinnamon rolls, her grandfather would prepare them for dessert. Tonight we did the same.

The dough is simple, and more like a crust than bread. Here’s his recipe:

ROLLY POLLYS

• 4 cups sifted flour
• 1/4 teaspoon salt
• 4 level teaspoons baking powder
• generous cup of shortening
• liquid (milk) to make a fairly soft dough.

Mix flour, salt & baking powder together. cut in shortening or rub it in until mixture is crumbly. add liquid to make a soft dough. roll dough to about 1 inch thick, spread 1/2 lb soft butter (not melted) then spread this over with light brown sugar to at least 1/2 inch thick, sprinkle with cinnamon, roll up into a long roll. cut slices 1 inch thick, grease pan & place rolly pollys right side, dont pack to tight in the pan. Bake in a hot over for 20 minutes or until light brown & sugar & butter begin to bubble. be careful they do not burn.

The process photos:

The recipe doesn’t say how much milk to use. I used a cup and a half, and that was about right. I also baked them at 350 degrees for 25 minutes. Because it’s a crust and not a bread it doesn’t turn brown like cinnamon rolls do. Critique from the expert also notes that the roll should be much tighter than the one I did.

Part of her happy memories was the mess that was created and that if you made them right you’d be covered with flour at the end. Success!