I just buy low calorie wheat bread, that's 70 calories a slice, this works for Me.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Well Mr. Sattler, since you managed to slip an unsubstantiated and offensive political jab into the Raccoon thread, I may as well come over to this thread and inform readers that your favorite pasta, Barilla, is on the boycott list in our home due to political reasons.

I am not offended. If you think that changing your brand of noodles is going to change any politics, more sauce to ya.
It's fine by me if you wish to be so principled in your pasta purchases.

Meow.

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

Still using my 30 year old Kenwood Chef A901

My Rival looked much like that machine. It was a good ole work-horse.

While I was looking for that picture, I found out that they still do factory restoration which costs £99 ($170) which includes a paint job, in any colour.
To buy a factory restored model costs £299 for base unit. They also still sell all the attachments, liquidiser, processor/grater, mincer (grinder), sausage maker, pasta maker etc.

From what I know about Artisan breads, they can take a day before baking. That's way beyond my current skill level but I would like to know more.

Yes, generally you need a sourdough starter. I've never made sourdough at home because it is just too easy here to buy it. I will, however, share my foccacia recipe which should bake up just fine in Arizona.


Rosemary and Onion Foccacia ala Crazy Raccoon Lady

2 medium yellow potatoes - peeled, quartered, boiled to cook through and then put through a ricer

3 tsps dry yeast
1.5 cups warm water (105 to 110 degrees)
pinch or two of sugar
1.5 cups of bread flour
1.5 cups of all purpose flour
2 tbsps olive oil - plus more for the rising bowl and baking pan
1 tsp table salt

2 yellow onions - sliced - (not too thick, not too thin... medium slice)
2 tbsps butter
1 tbsp olive oil
several sprigs of rosemary - washed, stripped and chopped
Sea salt (or another coarse salt) to taste

Directions

Prep the potatoes and let cool

Mix the two kinds of flour together

Proof the yeast in the warm water w/ sugar added, in the mixing bowl of your standing mixer - 10 mins. stirring gently at onset

Add potatoes, 1 cup of flour mixture, two tbsps olive oil and salt to bowl - use paddle attachment to mix until blended

Add remaining flour, 1 cup at a time, until dough comes together and is not super sticky (Depending on your climate, you may need to throw in up to half a cup more all purpose flour here just to get the dough to come together. This is not generally a problem here in CA because our climate is dry. Same deal with AZ, but folks living in a humid climate may need to add more flour.)

Knead dough with dough hook attachment for 10 minutes (or by hand if you like to do things "old school")

Turn dough into an oiled rising bowl, coat and flip dough

Cover and let rise 1.5 hours, or until doubled

Punch down and press out dough into a generously oiled half sheet pan. If the dough fights you, let it rest 10 mins and then continue to press it out. If it doesn't fit perfectly, don't worry. This is a rustic bread.

Let rise 1 hour - ok if it is uncovered

While dough is rising again, saute onions in the two tbsps butter and 1 tbsp oil until onions are softened but not browned. (They will brown some in the oven when you are baking the bread.) Remove from heat, let cool a bit, then add the chopped rosemary.

Preheat oven to 400 degrees and remove all oven racks except bottom rack.

When bread has risen in pan, lay the onions slices on top, drizzling butter/oil rosemary mixture all over.

Dimple dough all over with fingertips, which should help secure the onions and give the flatbread that characteristic bumpy surface.

Sprinkle bread with sea salt to taste.

Bake 20 minutes, rotate pan and bake an additional 10 minutes, or until puffed and golden brown.

Delicious warm, but still pretty darn good cold.

From what I know about Artisan breads, they can take a day before baking. That's way beyond my current skill level but I would like to know more.

Yes, generally you need a sourdough starter. I've never made sourdough at home because it is just too easy here to buy it. I will, however, share my foccacia recipe which should bake up just fine in Arizona.


Rosemary and Onion Foccacia ala Crazy Raccoon Lady

2 medium yellow potatoes - peeled, quartered, boiled to cook through and then put through a ricer

3 tsps dry yeast
1.5 cups warm water (105 to 110 degrees)
pinch or two of sugar
1.5 cups of bread flour
1.5 cups of all purpose flour
2 tbsps olive oil - plus more for the rising bowl and baking pan
1 tsp table salt

2 yellow onions - sliced - (not too thick, not too thin... medium slice)
2 tbsps butter
1 tbsp olive oil
several sprigs of rosemary - washed, stripped and chopped
Sea salt (or another coarse salt) to taste

Directions

Prep the potatoes and let cool

Mix the two kinds of flour together

Proof the yeast in the warm water w/ sugar added, in the mixing bowl of your standing mixer - 10 mins. stirring gently at onset

Add potatoes, 1 cup of flour mixture, two tbsps olive oil and salt to bowl - use paddle attachment to mix until blended

Add remaining flour, 1 cup at a time, until dough comes together and is not super sticky (Depending on your climate, you may need to throw in up to half a cup more all purpose flour here just to get the dough to come together. This is not generally a problem here in CA because our climate is dry. Same deal with AZ, but folks living in a humid climate may need to add more flour.)

Knead dough with dough hook attachment for 10 minutes (or by hand if you like to do things "old school")

Turn dough into an oiled rising bowl, coat and flip dough

Cover and let rise 1.5 hours, or until doubled

Punch down and press out dough into a generously oiled half sheet pan. If the dough fights you, let it rest 10 mins and then continue to press it out. If it doesn't fit perfectly, don't worry. This is a rustic bread.

Let rise 1 hour - ok if it is uncovered

While dough is rising again, saute onions in the two tbsps butter and 1 tbsp oil until onions are softened but not browned. (They will brown some in the oven when you are baking the bread.) Remove from heat, let cool a bit, then add the chopped rosemary.

Preheat oven to 400 degrees and remove all oven racks except bottom rack.

When bread has risen in pan, lay the onions slices on top, drizzling butter/oil rosemary mixture all over.

Dimple dough all over with fingertips, which should help secure the onions and give the flatbread that characteristic bumpy surface.

Sprinkle bread with sea salt to taste.

Bake 20 minutes, rotate pan and bake an additional 10 minutes, or until puffed and golden brown.

Delicious warm, but still pretty darn good cold.

I have a question on this one. With the bread machine, what you put in must be exact or you end up with a door stop instead of a loaf of bread (I have turned out my share of door stops). I have found that 1.5 cup of water and 4 level cups of fluffed up flour (take storage canister and invert it before measuring) produces dough of the right texture. With the Potatoes you may even be adding a bit more moisture. Is your flour not fluffed or are you using heaping cups because you seem to be about a cup short on flour for the amount of moisture you have.

Would potatoes other than yellow potatoes work as long as you consider they might contain more moisture and have you tried a food processor or a grater instead of a ricer. A ricer is something I don't have but I do have a strainer that has been used to drain pasta that might work for something this soft.

You also mention a pan. How big is it in inches. This sounds like the type of bread you could make a round loaf out of and put it on a cookie sheet.

As for sourdough, you can buy it all over the place around here, it's just not very good. I started with sourdough before I found a place you could by yeast by the pound and then it was more fun than anything. I could never get that sour bite the bread should have and after I gave up on it, I learned why. The sourdough starter contains two strains of yeast. One produces the sour flavor and the other produces the rise. I was using commercial yeast as a starter which was what the cook books suggested and as the result, I was missing the sour strain of yeast. I have a place where I can order real starter so next time, hopefully I will be able to get the right combination of yeast.

And last, I have discovered that even if you mess up on bread, it's always better when it's fresh out of the oven and allowed to cool a little bit before eating than if you give it some time to show it's true colors. I have got rid of many door stops that way and threw out the leftovers the next day.

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I have a question on this one. With the bread machine, what you put in must be exact or you end up with a door stop instead of a loaf of bread (I have turned out my share of door stops). I have found that 1.5 cup of water and 4 level cups of fluffed up flour (take storage canister and invert it before measuring) produces dough of the right texture. With the Potatoes you may even be adding a bit more moisture. Is your flour not fluffed or are you using heaping cups because you seem to be about a cup short on flour for the amount of moisture you have.

Flatbreads are a little more forgiving than loaf breads. They just don't have to rise that high to be good. You want a dense and chewy texture. Fluffy flatbreads like you get in bad restaurants are disgusting and oh so wrong!!!

I do have a bread machine, but I do not use it when I make foccacia. My foccacia recipe is designed for kneading in a standing mixer and baking in an open pan. When I make loaf breads in my machine, I do follow recipes exactly and I tend to use the recipes provided by the bread machine manufacturer. (I have an older model Zojirushi.)

I do not fluff up my flour by inverting the cannister. I use a dip and sweep style to produce level cupfuls. Potatoes certainly do vary in size, but I have not found that they add that much extra moisture. Unlike loaf breads, flat breads have a super wide baking surface for giving off moisture during the baking process. Additionally that wide surface area helps you judge whether or not a flatbread is done. Golden brown all over, in a flatbread only rising about two inches high, pretty much ensures you have achieved even baking throughout the bread.

Dena, you are coming at this from a loaf bread mentality, which I do appreciate and which I do understand. I am here to free you from those loaf bread fetters. Flatbreads do not require the precision that loaf breads require. Just hush up your inner perfectionist and go nuts!!!

Would potatoes other than yellow potatoes work as long as you consider they might contain more moisture and have you tried a food processor or a grater instead of a ricer. A ricer is something I don't have but I do have a strainer that has been used to drain pasta that might work for something this soft.

I have only used yellow potatoes in this recipe because they tend to be of medium size and of medium starch content. One Russet might work in lieu of two medium yellow potatoes. Instinct tells me to stay away from low starch waxy red potatoes, but again I have not tested them directly.

Use of a food processor would probably make the potatoes gummy and this would probably adversely affect the texture of the finished product. A wide-holed pasta strainer would probably work as a substitute for a potato ricer.

You also mention a pan. How big is it in inches. This sounds like the type of bread you could make a round loaf out of and put it on a cookie sheet.

I use a half sheet pan and yes, they can vary in dimensions. A small half-sheet pan is 15x10. I have seen larger ones that measure 16.5ish by 12ish. Half sheet pans have raised sides all around of about an inch high. I find most jellyroll pans to be a little small for this recipe. A smaller pan makes a higher bread than I like. The bigger your pan, the thinner your flat bread. I prefer it on the thinner side, but thickness does come down to personal preference. A higher foccacia might be good for slicing horizontally to make sandwiches. A shorter, more dense foccacia is great just plain. (Eric likes it with a slice of cheese on top, or maybe a little salami. Just call him "Mr. Cholesterol")

I would absolutely NOT bake this bread on a flat cookie sheet that did not have raised sides. Foccacia is a deliciously oily bread and the oil would run off of a flat cookie sheet and make a colossal mess in your oven. Your smoke alarm would go off and your neighbors would be calling the fire department. Your cursing of my name would increase by several orders of magnitude the longer you desperately ran around your home opening windows and trying to find a step ladder so that you could yank the batteries out of your smoke detector.

As for sourdough, you can buy it all over the place around here, it's just not very good. I started with sourdough before I found a place you could by yeast by the pound and then it was more fun than anything. I could never get that sour bite the bread should have and after I gave up on it, I learned why. The sourdough starter contains two strains of yeast. One produces the sour flavor and the other produces the rise. I was using commercial yeast as a starter which was what the cook books suggested and as the result, I was missing the sour strain of yeast. I have a place where I can order real starter so next time, hopefully I will be able to get the right combination of yeast.

Mmmmmmmm sourdough!!!

And last, I have discovered that even if you mess up on bread, it's always better when it's fresh out of the oven and allowed to cool a little bit before eating than if you give it some time to show it's true colors. I have got rid of many door stops that way and threw out the leftovers the next day.

Again, you are coming at this from a loaf bread perspective. I agree that loaf breads have better texture and taste when allowed to cool. Flatbreads, however, tend to be better warm - not super hot but definitely warm.

Invite lots of friends over when you make this bread, because it is more caloric than a loaf bread and it is really best served up while still rather warm. Flatbreads are oily so they do reheat ok in a conventional oven, but they are never as good on day 2 as they are on day 1. Microwaving all breads changes the texture, as you probably know, so resist any temptation to heat left-over foccacia in the microwave.

I love baking bread. I adore the yeasty smell of rising doughs. It is delightful to find a kindred spirit in this regard!!! Eric and I visit Arizona from time to time because he has a sister who lives in the greater Phoenix area. Perhaps we can swap recipes in person in the future?

Happy baking!!!

I do have a bread machine, but I do not use it when I make foccacia. My foccacia recipe is designed for kneading in a standing mixer and baking in an open pan. When I make loaf breads in my machine, I do follow recipes exactly and I tend to use the recipes provided by the bread machine manufacturer. (I have an older model Zojirushi.)

While I am on my third bread pan in the bread machine, all the thing is good for is yeast based loaf bread. I have adjusted the recipes in order to produce a better loaf but my big gripe is not being able to adjust the proofing time to develop the yeast flavor. For anything other than sandwich bread, I use the old fashion method.

I would absolutely NOT bake this bread on a flat cookie sheet that did not have raised sides. Foccacia is a deliciously oily bread and the oil would run off of a flat cookie sheet and make a colossal mess in your oven. Your smoke alarm would go off and your neighbors would be calling the fire department. Your cursing of my name would increase by several orders of magnitude the longer you desperately ran around your home opening windows and trying to find a step ladder so that you could yank the batteries out of your smoke detector.

I have professional cookie sheets with raised sides and Pizza pans, both which would keep the oven clean. The fire alarms aren't very sensitive because I have a self cleaning oven and after 2 years of spills, I decided it could use a cleaning cycle. It stunk up the house pretty good and didn't set off the alarms. As for the alarm system, it's both battery and power line powered. I don't think the batteries were replaced from 2007 to 2011 when we moved into the house. Every one of the 6 alarms was chirping because of a dead battery. Needless to say, the first project was to buy a ladder that could reach a 9 foot celling and replace the 6 9 volt batteries to shut the dumb things up.

Invite lots of friends over when you make this bread, because it is more caloric than a loaf bread and it is really best served up while still rather warm. Flatbreads are oily so they do reheat ok in a conventional oven, but they are never as good on day 2 as they are on day 1. Microwaving all breads changes the texture, as you probably know, so resist any temptation to heat left-over foccacia in the microwave.

I do use the micro wave on sandwich bread because I freeze it to keep it fresh. I only hit it with 15 seconds just to take the frost out but enough to warm it up. There is one thing worst than a Microwave and that's steaming sourdough bread. One time my mothers oven was out and she fixed dinner for the two of us. She steamed sourdough and it came out like rubber. It was so tough that both of us gave up on eating it.

Dena, you are coming at this from a loaf bread mentality, which I do appreciate and which I do understand. I am here to free you from those loaf bread fetters. Flatbreads do not require the precision that loaf breads require. Just hush up your inner perfectionist and go nuts!!! (Eric likes it with a slice of cheese on top, or maybe a little salami. Just call him "Mr. Cholesterol")

I love baking bread. I adore the yeasty smell of rising doughs. It is delightful to find a kindred spirit in this regard!!! Eric and I visit Arizona from time to time because he has a sister who lives in the greater Phoenix area. Perhaps we can swap recipes in person in the future?

Swapping recipes for me might be a bad deal for you. For many years I only cooked for myself (think crock pot when ever possible). Then I got into Smokers, Grilling meat and cooking for 20 to 30 people in a motor home kitchen. Next came desserts for a diabetic followed by trying to keep weigh on a cancer victim and for the last year and a half I have been shoving food in my face when I'm not hungry just to keep going. You sound like you have done far more cooking for others and have experimented with far more dishes than I could hope to as a single person. As for my cooking style, I try a recipe and if it has a problem, I figure out what wrong and then duplicate it exactly in the future. I'm not a big one on experimentation because my strong point is my sense of smell. My sense of taste isn't all that good so I might go overboard on seasoning for the average taste.

As for Eric's Cholesterol fix, have you tried Dry Monterey Jack Cheese . You want the one that's aged 7 to 10 months. I was born in Wisconsin and this is every bit as good as the cheese we would get in Wisconsin. If you have to much, use a food processor to grate it and then freeze it. Don't freeze a block because it will lose it's texture. Because it is a hard cheese, it will store well in the refrigerator (if it last that long). For the best results, allow it to warm to room temperature and slice it thin.
I live in Laveen and it would be interesting to meet with you but I would have to wait till we get closer to your visit to make sure nothing pops up in my schedule.

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As for Pizza pans, I have one, though its packed away for an eventual move, so I just use an aluminum cookie sheet with a green coating from the 60's, the crust comes out perfectly, sorry I don't make My crust of pizza from scratch, I buy frozen pizza that doesn't cost an arm or a leg and that doesn't taste like cardboard.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I have professional cookie sheets with raised sides...

Interesting. I prefer side-less sheets for cookies because I find they promote better top browning and I find it easier to remove the cookies when they are done. I do far more dessert baking than bread baking, which is why I am, and probably always shall be, a pudgy little raccoon.

There is one thing worst than a Microwave and that's steaming sourdough bread.

I don't think I would actually steam it, but a loaf of sourdough that is only a little stale can be rejuvenated by sprinkling it with a little cold water and then open baking it until slightly heated through. As you know, sourdough has an extremely short shelf life because it does not have any fat in the dough.

Swapping recipes for me might be a bad deal for you. For many years I only cooked for myself (think crock pot when ever possible). Then I got into Smokers, Grilling meat and cooking for 20 to 30 people in a motor home kitchen. Next came desserts for a diabetic followed by trying to keep weigh on a cancer victim and for the last year and a half I have been shoving food in my face when I'm not hungry just to keep going.

Sounds like you have been nurturing everybody except yourself. Don't forget to be kind to yourself, Dena.

You sound like you have done far more cooking for others and have experimented with far more dishes than I could hope to as a single person.

Single or married, I have always enjoyed cooking for others. For over 20 years Eric has been a handy excuse to experiment with food, but before I ever met him I was really, really good at finding other excuses to cook. In elementary school and junior high, I used to commandeer my mother's kitchen, often with the most disastrous results. In high school, when no boy had the good sense to ask me to junior prom, I invited all the other girls I knew who had been overlooked to my parents' house where we spent a fun evening playing Monopoly and eating desserts I had created. Everyone went home with an additional plate of cookies and unlike the girls who actually went to prom that year, none of my guests got drunk, got hickeys or had to deal with an unwanted pregnancy!!! In college I did frequent baking for charity fund raisers. In graduate school I kept friends well supplied with baked goods when I really should have been working on my thesis. When my friends started getting married I learned how to make wedding cakes. When I finally got out of school and started working in a hospital I ended up in a large department that used to have weekly morning staff meetings with a rotating list of whose turn it was to provide breakfast. My colleagues would stop for donuts or bagels. I would haul in things like chicken and mushroom crepes or Quiche Lorraine with a side of fresh seasonal fruit. A colleague once said, "Oh I CAN'T take vacation THAT week... Ang. is bringing in breakfast." It was the highest of compliments. Even when I was crazy, busy at work, I still managed to take a few weekend or evening cooking classes here and there. I love food and I am always looking for a way for us to be together.

As for my cooking style, I try a recipe and if it has a problem, I figure out what wrong and then duplicate it exactly in the future. I'm not a big one on experimentation because my strong point is my sense of smell. My sense of taste isn't all that good so I might go overboard on seasoning for the average taste.

Outside of the basics (sweet, salty, bitter, sour, umami), your sense of smell largely determines how things taste. I'll bet you are an excellent cook.

As for Eric's Cholesterol fix, have you tried Dry Monterey Jack Cheese . You want the one that's aged 7 to 10 months.

Yes, we have tried dry jack. Yummy!

I was born in Wisconsin and this is every bit as good as the cheese we would get in Wisconsin.

Eric was also born in the great state of Wisconsin - way way way up in the northern woods. He never met a cheese he didn't like.

I live in Laveen and it would be interesting to meet with you but I would have to wait till we get closer to your visit to make sure nothing pops up in my schedule.

The next time we plan an Arizona trip longer than a quick weekend buzz-in to see family, I will send you a pm.

Slightly off topic, but.......
Nice to know that Dena is also from Wisconsin.

Meow to you!

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"Freedom is just Chaos, with better lighting." Alan Dean Foster

This post is a bit off topic but I have something that I hope nobody needs. I spent about 8 months caring for a cancer victim and the chemo treatment caused major problems with food. I have written about 4 pages with diet suggestions and things to watch out for that I will provide to anyone who PM's me with a request. It is a flat file with no links so I can ship it by PM or email. The diet not only maintains weight but can put weight on however it's best to use normal food when possible. I saw a few cancer diet books and while the books are good, but they don't work in extreme cases where almost all food is rejected.

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Just catching up on this thread. Have a few comments to make about bread, but later. Meanwhile, this looks interesting. Chocolate lasagna

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David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Meanwhile, this looks interesting. Chocolate lasagna

Holy cow, that looks more than interesting. That looks terrific!

---

The mind is a weird and mysterious place

Meanwhile, this looks interesting. Chocolate lasagna

Holy cow, that looks more than interesting. That looks terrific!

Someone there named Melinda said this:

Melinda says

August 20, 2014 at 4:49 pm

Since Oreos are pricey where you live, try this for the crust: one cup flour, one stick of butter and one cup of chopped pecans. Press in the bottom of the pan and bake 10 to 15 minutes until slightly brown, then cool. I’ve been making this dessert for years with the pecan crust and it’s always a hit. I do everything else the same way except for the crust. Sometimes instead of chocolate chips on the top, I grate a chocolate bar on top. You can make this with any flavor of pudding and it’s good. At Thanksgiving, I use pumpkin spice pudding. Wonderful!

I think Angela might like this.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

Meanwhile, this looks interesting. Chocolate lasagna

Holy cow, that looks more than interesting. That looks terrific!

Someone there named Melinda said this:

Melinda says

August 20, 2014 at 4:49 pm

Since Oreos are pricey where you live, try this for the crust: one cup flour, one stick of butter and one cup of chopped pecans. Press in the bottom of the pan and bake 10 to 15 minutes until slightly brown, then cool. I’ve been making this dessert for years with the pecan crust and it’s always a hit. I do everything else the same way except for the crust. Sometimes instead of chocolate chips on the top, I grate a chocolate bar on top. You can make this with any flavor of pudding and it’s good. At Thanksgiving, I use pumpkin spice pudding. Wonderful!

I think Angela might like this.

The pumpkin pudding sounds like a delicious twist. :~)

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The mind is a weird and mysterious place

I think Angela might like this.

Think again. Cool Whip, pudding from a box and Oreos??? Bleh.

I make a chocolate trifle that is vastly better than this "lasagne" sounds. I start with homemade sour cream chocolate cake (NOT from a box), cut into cubes. I layer the cake cubes with drizzles of Kahlua, homemade chocolate pudding (NOT from a box), chopped English toffee, and real whipped cream that has been slightly sweetened. The top layer, for best looks, should be whipped cream topped with toffee. Bring trifle to a potluck and you will be the belle of the ball!

I think Angela might like this.

Think again. Cool Whip, pudding from a box and Oreos??? Bleh.

I make a chocolate trifle that is vastly better than this "lasagne" sounds. I start with homemade sour cream chocolate cake (NOT from a box), cut into cubes. I layer the cake cubes with drizzles of Kahlua, homemade chocolate pudding (NOT from a box), chopped English toffee, and real whipped cream that has been slightly sweetened. The top layer, for best looks, should be whipped cream topped with toffee. Bring trifle to a potluck and you will be the belle of the ball!

I said 'might', not that you 'would' Angela, but whatever.

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The T1 Trust, PRR T1 Class 4-4-4-4 #5550, 1 of America's First HST's

I think Angela might like this.

Think again. Cool Whip, pudding from a box and Oreos??? Bleh.

I make a chocolate trifle that is vastly better than this "lasagne" sounds. I start with homemade sour cream chocolate cake (NOT from a box), cut into cubes. I layer the cake cubes with drizzles of Kahlua, homemade chocolate pudding (NOT from a box), chopped English toffee, and real whipped cream that has been slightly sweetened. The top layer, for best looks, should be whipped cream topped with toffee. Bring trifle to a potluck and you will be the belle of the ball!

Sounds good... except for the Kahlua. I hate, detest, despise, AND loathe coffee.

And if I'm going to blow up my blood sugar level, there are better things to do it with than toffee.

---

David
Sitting on my butt while others boldly go,
Waiting for a message from a small furry creature from Alpha Centauri.

Whenever someone I know posts a recipe that includes Cool
Whip, I encourage them to read the ingredients on the tub
and to replace the Cool Whip with something that is real
food, like whipped cream.

---

~Sue~

I hate, detest, despise, AND loathe coffee.

I saw some Lays cappuccino flavored potato chips at Walgreens the other day. That seemed pretty odd to me.

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The mind is a weird and mysterious place