big day

[fflo]

I made several pans of cinnamon rolls, a la my mom, and delivered all but one of them to households around the area. Then when I came home, the house still smelled like somebody'd been baking cinnamon rolls.

My mother's cinnamon rolls are iced with that white glaze, like Cinnabon uses.  And she would make them in pie pans, so the sides would be sloped.  I eschewed that shape for a while, but returned to it this year, for the big pans, but used 4 new 6-inch cake pans for most folks.  The way these are made, you put butter and brown sugar in the pan before you put the rolls in, and then you turn 'em out upside-down when they're done, and they have a sweet brown-sugar glaze.

She'd put butter on hers.  Or margarine, actually.  From the Age of Margarine.

It really took it outta me today, this project.  But tomorrow I don't need to do anything except the payroll and taking the trash out.  And maybe the dishes.  :)

Comments

[peteralway.livejournal.com]

I live in the age of margarine. When I was a kid, we always had margarine, which we called oleo. Not sure why, but at some point in my teens, my dad decided that we could have *real* butter. I thought this was a great luxury. Except us kids grew up with margarine, and it tasted weird to us. It drove my dad crazy to learn that.

Most of my siblings are cool with the real stuff now, but I still prefer margarine.