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Message: <blockquote data-quote="Scent of Cedar *" data-source="post: 659780" data-attributes="member: 17461">That's not a profession.  Prison Inmate?!?  Are you an artist then, Copa?  Raised.  Baklava grand wanted cinnamon rolls.  I started the dough, but realized we didn't have enough flour.  So...doughnuts it was.Then, we got more flour.  And made cinnamon rolls the next day.  Rich with pecans.  Yum!Pastry:2 1/2 c flour1 t salt1 c shortening 1 egg yolk, beaten2/3 c ice water1 1/2 T vinegar or lemon juiceMix flour and salt.  Cut shortening in in two increments; this will give a flaky, tender crust.  Stir yolk, vinegar or lemon juice and water together.  Add to flour-shortening mixture 1 T at a time, pressing fluid into flour-shortening mixture with tines of a dinner fork.  Form into ball, wrap in plastic, and refrigerate 30 minutes to allow dough to come together, and to solidify shortening pieces for flakiness.  (I used half butter when I made this.  Tasty, but hardened the pastry.  I prefer it with shortening.)So, here is the difference between apple (or blueberry) pie squares and pie:  This is easier.  Press half the dough into bottom only of aluminum-lined broiler pan or 12 x 18 baking dish or pan.  Fill with blueberry or apples.  roll out top crust in sections and place atop filling.  No need to crimp edges or any of that.  Brush with beaten egg white.  Sprinkle with white sugar.Bake 375 20 minutes, 350 30 minutes.Drizzle with confectioner's frosting.The filling would be typical apple or blueberry pie filling.  I used frozen berries.6 c berries3/4 c sugar6 T flour 1 t cinnamon1/2 t salt2 T butterIt was very tasty!  Easy to make, and very pretty, because the filling bubbles up between the pieces of pastry on top.  I've made pastry with vodka, too.  Theory is that vodka evaporates, making a lighter, flakier pastry.  I went back to my traditional dough.  The vinegar or lemon juice and egg make a delicious pastry.:O)Now you won't need to look online.  If you do, go to allrecipes.com.  That is the site Lil found the baklava recipe on.  I use it often, now.:O)They are flip flops with thicker bottoms.  Like, two inches thick, and sculpted to the foot.  The straps are hot pink sequins, or flashy silver beads.  Ha!  Copa, what funny questions!  Actually, I bring leopard-spotted bedroom slippers and switch into those with black socks for the northern part of the journey.  Warmth, comfort, and no one sees my feet except the newspaper-reading farmers when we stop for breakfast.I believe they find us quite exotic.  I hope they do.  We find them very exotic, too.   I love it.:O)When we began making that trek (it's something like 1,800 miles), we used to stop in motels, too.  It was about a thousand times worse than staying in the car.  We would have to load and unload cat box and food for both and walk the dog in bad neighborhoods.Then?We started hearing about bedbugs and we never stayed in a hotel again.We are dirty one day and boom!  Home.What we do Copa is line the backseat with pillows for the dog.  The cat is in her carrier.  When we stop, someone walks the dog and feeds and waters the cat.  I think you could do it with three dogs.  Harnesses and leashes for them, and a big pickle jar of ice cubes that will turn into water in the car for them.  When we stop along the way, we refill the jar of ice for the dog and the cat to have fresh, cold water.   We have a cooler with salami and provolone and olives and ciabatta bread for us.  Celery and carrots and crunchy things like that, to keep us awake at night.  We stop at buffets for dinner and breakfast so we don't have to worry about bad road food.  We go on their sites (Golden Buffet, for instance) and print out the location and phone number of each restaurant along our route.  Then, as we approach, we call ahead for directions. Yum on the road!We pick up fried chicken at the last big city on the way home and that is what we have for dinner once we get there.Now you know.:O)I hope you two do a road trip.  It shakes us right out of the roles we take on in our lives to be all dirty and wild-haired, and to be living in anticipation of the next rest stop or bathroom.  Accents change, styles of clothing and food change as you drive from one area of the country to the next.  I love Georgia and Tennessee and Kentucky.  So beautiful, and the people are invariably kind and are wonderful cooks.***SWOT, you are so loving and enthusiastic about your therapist.  I love that for you!  I will look up that kind of therapy you mentioned.  I love it that she said you were not any of those things your sister said.  Now it's official!Cedar</blockquote>

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