Chicken/Egg salad on wheat. I don’t really like to cook or otherwise prepare food but when it’s something I’m craving the effort is almost pleasurable. Thus the sandwich.

I made a rum cake today simply because I’ve never done it before. I felt like I should be baking… it is Christmas, after all…!

My friend pointed out the Bacardi recipe and I used that with Myers dark.

Just one thing…. is it supposed to look like this? LOL!

I’ve never understood why they call this hamburger pie ‘impossible’. I think it’s a step up on Shepherd’s Pie, to be honest. Love the eggs, milk and cheese! And no nasty vegetables to get in the way. No; I didn’t make any to go with the pie. My bad.

I’m more into dairy products right now that I am chocolate; go figure! My body must be trying to tell me something…

Of course, all the dairy could account for my sinus problem and the fact that my head hurts like someone’s using it as a gong.

No diet pills, just good commonsense food and exercise. That’s my new mantra.

My New Year’s resolution this year is to make no silly New Year’s resolutions.

So there.

EVER. This is my favorite Christmas morning treat. Along with bacon, of course. I use Pillsbury’s hot roll mix for the dough.

Roll the Pillsbury mix on lightly floured surface to two 12×8 inch rectangles. [I cut it in half to make it easier for me] Brush with 1/2 cup melted butter; sprinkle with mixture of 1/2 cup brown sugar and 2 teaspoon cinnamon. Roll length-wise. Seal edge; cut in 1-inch slices.

In 9×13 inch pan mix 1 cup brown sugar, 1/2 cup butter or margarine and 2 TB light corn syrup; heat slowly, stirring often.

Sprinkle pecans along the bottom of the pan into the mixture, then place rolls, cut side down, over it all. Cover, let rise in warm place till double (35 to 45 minutes).

Bake at 375 about 20 minutes. Cool 2 to 3 minutes; invert on rack; remove pan. Makes enough mouthwatering rolls guaranteed good enough to make you forget about your missed workouts, auto insurance quotes or even termites. Yes, they’re that good.

The chicken glop, for that is what it amounted to, is being tossed today. We each had a bowl of it Saturday but I consider it a waste of a fryer. Sometimes even when I follow a recipe bad things happen.

Not last night, though. Last night everything -okay, everything that mattered- tasted great. I let the steamed broccoli sit too long, so sue me. I just threw a fontina of cheddar on it and it was fine. The fish, just a generic baked whitefish, was superb.

But the potatoes… and the good Lord knows I love me some potatoes… were excellent. I followed a recipe for roasted sweet potatoes, but used big baking taters. I’m sure it’s a very simple thing that everyone knows about already except us bad cooks… but this is what I did:

Two potatoes, peeled or scrubbed well and sliced into fat potato chip size. Mine were varying thicknesses. Put them in bowl with olive oil, salt and pepper, turn until coated well.

Line a rimmed heavy duty cookie sheet with foil and spray with Pam. Lay potatoes out in a single layer on the cookie sheet. Cover tightly with another sheet of foil and put in a cold oven. Turn oven to 425 and cook for 30 minutes.

Remove the top layer of foil after the 30 minutes and return the potatoes to the oven for another 25 minutes.

Turn the potatoes after 25 minutes and bake for another 20 to 25 minutes; until bottoms are golden brown and your mouth is watering.

Truthfully, I wanted to make eggs and bacon with them but it didn’t seem appropriate.

I have to go ship a box of books and cat supplies to YsD. Hope she’s still at the halfway house.