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OK, OK. So now I donât want to drink the coffee at Marleneâs for two reasons; itâs old and stale, and her cups are dirty. And I donât want to eat any of her cookiesâalthough Joy has no problem!!!âbecause she wonât follow the recipe. The different fats produce a different product. Butter makes âem soft (and tasty); shortening makes âem crispy. And poor Dale, always about 90 degrees out of sync. There are bars in Texas where that could be considered putting a move on someoneâs girl and dangerous to your health.
Two comments from me todayâŠ. a) Susan⊠I suspect that Marlene keeps an old Crisco tub in her cupboard that she continually refills with the âcheapoâ version of that waxy, fatty substanceâŠ. of course to keep up appearances that she only uses the âgood stuffâ, and b) my favorite thing today is the âRecord whatever is on Lifetimeâ lineâŠ. that channel is so obnoxious that it fits their group beautifully!!!! A riot as always, Julie! Thank you!
When I baked many pies in the 50s, I found that my best crust was 1/2 Crisco with butter (both well chilled) -both crisp and flaky. I have not made a pie in years and try not to use any white flour in my food. My very first home-made Cavatelli were really yummy made with King Arthurâs whole wheat flour. I plan to make that often. It is not necessary to âfollowâ a recipe (I usually find one or 2 online and try to make them healthier).
leakysqueaky712 over 13 years ago
Always with a put down.Good morning all. :-))
mikie2 over 13 years ago
OK, OK. So now I donât want to drink the coffee at Marleneâs for two reasons; itâs old and stale, and her cups are dirty. And I donât want to eat any of her cookiesâalthough Joy has no problem!!!âbecause she wonât follow the recipe. The different fats produce a different product. Butter makes âem soft (and tasty); shortening makes âem crispy. And poor Dale, always about 90 degrees out of sync. There are bars in Texas where that could be considered putting a move on someoneâs girl and dangerous to your health.
SusanSunshine Premium Member over 13 years ago
âBecause, Burl, the winning cookie calls for too much chocolate to waste on YOU.â
Morninâ Leaky â and the rest of you too.
The Crisco isnât just about the price â real Crisco (now thereâs an oxymoron) is almost as expensive as butter â go figure.
(Not saying Marlene doesnât actually buy some cheap off-brand shortening.)
But see, the tin says âHoliday Cookies.â Sheâs keeping most of these till December.
Butter cookies might go stale by next week, but Crisco cookies will taste fine tillâŠ.. ohâŠ. maybe mid-September.
Close enough, right Marlene?
And Mikie, I donât understand about Dale and Texas. :(
uphambradley over 13 years ago
Mmmmmmm. Freshly baked coffee.
GROG Premium Member over 13 years ago
She didnât have the recipe for the winner, Burl.
Pipe Tobacco Premium Member over 13 years ago
Two comments from me todayâŠ. a) Susan⊠I suspect that Marlene keeps an old Crisco tub in her cupboard that she continually refills with the âcheapoâ version of that waxy, fatty substanceâŠ. of course to keep up appearances that she only uses the âgood stuffâ, and b) my favorite thing today is the âRecord whatever is on Lifetimeâ lineâŠ. that channel is so obnoxious that it fits their group beautifully!!!! A riot as always, Julie! Thank you!
SusanSunshine Premium Member over 13 years ago
Oooh yeah⊠Out-of-date Tru-Valu grease from Big Lots stored in an ancient Crisco tub. Yum.
vldazzle over 13 years ago
When I baked many pies in the 50s, I found that my best crust was 1/2 Crisco with butter (both well chilled) -both crisp and flaky. I have not made a pie in years and try not to use any white flour in my food. My very first home-made Cavatelli were really yummy made with King Arthurâs whole wheat flour. I plan to make that often. It is not necessary to âfollowâ a recipe (I usually find one or 2 online and try to make them healthier).