Using Milk

I struggle for a month to write a sex scene in TheBigFic, but then I get broadsided by an unrelated quick bit of filth that I can type up in two hours. Really? How is that even fair?

Have a gallon of milk on it's way out the door, so making pudding, potato soup, and some cheese tonight.

Nice to finally get some sleep this morning. Woke up Friday at 1700 and was up until Wednesday 0800. I think I might have died once or twice. Don't want to do that again, but have been to chemo, oncologist, pain management, primary care, the pharmacy, the dentist, and worked two nights. CTs and MRI's all had to get pushed back to next week. Just couldn't do it.

Planning on some home repairs in the morning - wish me luck. I hate going up on the ladder without any rigging or safety harness. Work certainly scared me in that respect. 30 feet is a long way to fall, I'd rather get rash from the safety harness than splat. But needs to be done, so doing it.

Nothing super exciting going on right now, just life.

Pepperoni Rolls Recipe

Finally a good pepperoni rolls recipe. Modified from the original, cut back on the sugar and added cheese. I'd imagine you could baste with butter to brown up better. I also added garlic salt to the top of the rolls, just because.

Pepperoni Rolls Recipe
9-12 minutes

"These are the amazingly unique pepperoni rolls found in almost all convenience stores in West Virginia and Southwestern PA. A slightly sweet fluffy dough with spicy pepperoni makes for a delicious treat!"

Original recipe yields 18-20 servings (18-20 pepperoni rolls)

1 cup warm water (100 degrees F/40 degrees C)
1/2 teaspoon white sugar
1 (.25 ounce) package active dry yeast
5 cups all-purpose flour
1/2 cup white sugar
2 teaspoons salt
2 eggs, beaten
1/2 cup butter, melted
1 (8 ounce) package sliced pepperoni
8-9 oz mozzarella cheese

Directions

Prep
25 m

Cook
15 m

Ready In
2 h 10 m

Dissolve 1/2 teaspoon sugar in 1 cup of warm water in a small bowl. Sprinkle yeast over the water and let stand for 5 minutes.

Mix flour, 3/4 cup sugar, and salt in a large bowl. Stir in the yeast mixture, beaten eggs, and melted butter. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.

Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 1/2 hours.

Preheat an oven to 350 degrees F (175 degrees C). Grease a cookie sheet.

Punch down the dough, and divide it into 20 equal pieces about the size of a golf ball. Using your hands, flatten each piece into a small rectangle about 4 inches square. Place 3 slices of pepperoni down the center of each dough square, overlapping the slices. Place another row of 3 slices next to the first and drop some cheese on top of the pepperoni. Roll the dough around the pepperoni slices, pinch the edges closed, and place the rolls on the prepared cookie sheet.

Bake the rolls in the preheated oven for 14 to 16 minutes, until the bottoms are lightly browned and the tops are barely golden.