I woke to the inviting fragrance of baking wafting up
the stairs.

Lydia was making her apparently famous roll-ups in
several flavors. These are a tender bread dough (as for buns)
rolled in ceroissant shape with your choice of fillings,
listed in order of my preference -

cherry-almond with almond frosting - these were
absolutely delicious; apparently they had been designed
with a vanilla frosting in mind, but by happy accident
Lydia had reached for the almond bottle instead of the
vanilla;

cinnamon-raisin, likewise excellent in an expected
cinnamon-bunny way but not too sweet as orthodox
cinnamon buns most often are;

lemon, a bit mild, also a bit wet inside; and

savory parmesan-garlic-herb, which were perfectly okay
but more of a dinner roll sort of thing;

(for the church dinner next day she also made maple pecan,
very nice, especially with the maple frosting she whipped
up to go with).

In addition, she took time out of her busy schedule to take
orders for eggs cheesy or over easy; I decided to sacrifice
and not tax her resources so just had a mug of the hot cocoa
that she had so kindly and energetically provided.
=
Tastes of the picnic -

The Hafflys brought a couple spreads from Yummies B&B Kacin:
hot pepper jelly was more like bell pepper jelly and a bit
of a disappointment;

hot pepper pineapple mango, on the other hand, offered a
pleasant smolder but was overwhelmingly pineapple - mango
was hardly in evidence at all. Sadly, I'd give both of
these a pass next time.

Steve suggested that the hot pepper jelly went well with the
savory rollups, but there was too much other good sampling
for me to bother.

And bad ssmpling. Utz (a respectable brand) flavored potato
chips from the Shipps were mostly duds - you may recall Dale's
scathing review of one of them on the echo a few days ago.

Buffalo flavor was at least as nasty as the review had said.
I detected a strong blue cheese odor and suggest that Dale's
review was too gentle on these things. Nobody liked these,
but someone who shall remain unremembered suggested using
them crunched up a a casserole topping.

The Crab Chip smelled appropriately of Old Bay but tasted
very like celery salt. Thumbs down from me again, but
someone (Shirley I think) kind of liked them.

Red Hot were, everyone agreed, exactly as advertised. They
were a neutral, ordinary chip with a lurid red coating that
actually had substantial heat and not much else. I liked them.

Two brainstorms, one mine, the other the Hafflys'. We both
thought to pick up Parmesan crackers - an ancient Italian
garnish that has taken off as a snack in this low-carb era.
The idea is simple - you take some shredded cheese and put
it on a medium-heated surface until the fat renders out and
fries the cheese; you get a crunchy chip whose only ingredient
is cheese, period. Both are salty cheesy umami-filled disks
of 1" diameter or a little more.

That's How We Roll Parm crisps are robust, with a hard crunch.
The taste is Parmesany but with a tiny touch of burned.

Schuman Cello Whisps are more delicate, with a softer crunch
and a smooth crumble. The only thing is that they are ever so
slightly undercooked, so I got some cheese strands stuck
between my teeth. On the whole, though, I preferred these,
which were from Ruth and Stephen.

Mine cost $13 for 9 oz, and assuming a 50% dehydration, that
comes to 11.56/lb for respectable cheese, not a bad price at
all, so it would be hard for me to make these snacks from
scratch, which is why I bought them. I discover that the
Hafflys' version cost maybe $10 at Wal=Mart for the same
amount, which makes them an astounding value.

Dole cherry fruit cup from I think Nancy was to me another
dud, the fruit (no apples or apple products) sweetened with
stevia and monkfruit and supposedly a natural alternative to
fruit cocktail in heavy syrup. I don't buy it and won't buy it.
Tasted to me like ordinary with what tasted like artificial
cherry (but turned out to be natural flavors) and with a
strong fake-sugar bitterness, which I hate, and I speak as
someone who used to suck saccharin tablets.
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Quoting MICHAEL LOO to ALL on 12-Sep-2018 11:56 <=-

I woke to the inviting fragrance of baking wafting up
the stairs.
Lydia was making her apparently famous roll-ups in
several flavors. These are a tender bread dough (as for buns)
rolled in croissant shape with your choice of fillings,
listed in order of my preference -

cherry-almond with almond frosting - these were
absolutely delicious; apparently they had been designed
with a vanilla frosting in mind, but by happy accident
Lydia had reached for the almond bottle instead of the
vanilla;

She decided to make the cherry-almond because she found the almond
flavored frosting while emptying her fridge for the picnic use... it was
a previous mistake, which she decided happily to use in this way...

cinnamon-raisin, likewise excellent in an expected
cinnamon-bunny way but not too sweet as orthodox
cinnamon buns most often are;

Less sugar inside in the filling, and left to be made up for with the
frosting (which usually would be vanilla)...

lemon, a bit mild, also a bit wet inside; and

She mentioned that those hadn't turned out quite as she would have
liked.... I'm not sure quite what she meant, though...

savory parmesan-garlic-herb, which were perfectly okay
but more of a dinner roll sort of thing;

That one is one of her standard ones, that she'll make for all
occasions.... :)

(for the church dinner next day she also made maple pecan,
very nice, especially with the maple frosting she whipped
up to go with).

The maple frosting inspired by her fortuitous almond frosting finding...

In addition, she took time out of her busy schedule to take
orders for eggs cheesy or over easy; I decided to sacrifice
and not tax her resources so just had a mug of the hot cocoa
that she had so kindly and energetically provided.

You would have enjoyed her over easy eggs... she makes them properly
runny... ;)

Steve suggested that the hot pepper jelly went well with the
savory rollups, but there was too much other good sampling
for me to bother.

It did go nicely.. :)

Buffalo flavor was at least as nasty as the review had said.
I detected a strong blue cheese odor and suggest that Dale's
review was too gentle on these things. Nobody liked these,
but someone who shall remain unremembered suggested using
them crunched up as a casserole topping.

I think that when Shirley tasted them the next day, she actually liked
them... but she forgot to take them with her when they left... :)

The Crab Chip smelled appropriately of Old Bay but tasted
very like celery salt. Thumbs down from me again, but
someone (Shirley I think) kind of liked them.

Bonnie, I think... She took them at the end...

Red Hot were, everyone agreed, exactly as advertised. They
were a neutral, ordinary chip with a lurid red coating that
actually had substantial heat and not much else. I liked them.

I thought you were going to take those along for the trip... Steve took
them, IIRC...

Dole cherry fruit cup from I think Nancy was to me another
dud, the fruit (no apples or apple products) sweetened with
stevia and monkfruit and supposedly a natural alternative to
fruit cocktail in heavy syrup. I don't buy it and won't buy it.

I did indeed bring them... I'd been disappointed in them, and brought
them as tastings and as "youpeople food", figuring that Hafflys would
probably take them off my hands... :)

Tasted to me like ordinary with what tasted like artificial
cherry (but turned out to be natural flavors) and with a
strong fake-sugar bitterness, which I hate, and I speak as
someone who used to suck saccharin tablets.

I always hated saccherin and then developed an allergy to it as well...
but I too, taste the bitterness of the stevia... two cups of the Dole on
two separate occasions was enough to convince me that those weren't for
my consumption... At least the stevia wasn't so pronounced in the baked
goods Ruth has made with it... perhaps she uses less....

ttyl neb

... Don't eat that. Studies prove it is hazardous to your health.

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