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PROGRAMMING NOTE from the Author and Archivist


So obviously I just stopped blogging on this platform. I'll get back to it eventually. Or not. I'm taking a break from all social media. It seemed necessary for my mental health.

The last few years have been busy and … challenging:

- 2015 Happened.
- 2016 Let's call it The Lost Year. (Obviously words failed me.)
- 2017 about broke me. Literally. Mentally.
- 2018 was ridiculous, proving 2017 was just a warm up. (Good thing I was already broken so it couldn't hurt as much.#2018TrashCanFire I thought things were going okay, but maybe not?)

- 2019 was such a blur. I know there were highlights, but then stuff happened and carried into the next year...

- And then in March#2020 really took a turn. Who can even categorize 2020? Do we dare?


I kinda want a do-over of some of the last few years. But life doesn’t work that way.


So for now, I'm hunkering down. Regrouping. Trying to stay safe and sort some stuff out.


Stay safe everyone. Stay well.

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Monday, March 22, 2010

Recipes from Ollie J -- Southern Teacakes

After making these, I think these are more like sugar cookies than teacakes, but that may have more to do with how thin I rolled them out and which cookie cutter I used. No one's complained though.

(Old Fashioned) Southern Teacakes

2 1/4 cup sifted plain flour
(all-purpose)
1/4 tsp salt

2 teaspoon baking powder

1/2 cup butter

1 cup sugar

2 eggs, beaten

1/2 teaspoon vanilla

1 tablespoon milk


Sift flour, salt and baking powder together.

Cream butter, sugar & eggs.

Add vanilla, milk and dry ingredients.

Blend well.

Place dough on a lightly floured board, sprinkle a little flour on the dough and roll to about 1/2 inch thick.

Cut with a cookie cutter.

Place on cookie sheet and bake in a moderate oven, at 350 or 375 degrees for about 12-15 minutes or until lightly brown on top.


I couldn't find my grandmother's rolling pin, which I know I got when we cleaned out her house and moved her. I'm still seriously worried about where it is. I can only think that it must be in storage somewhere and I'll find it the next time I'm moving (which I am not intending to anytime soon!) I had to improvise on the rolling pin, so I floured down a drinking glass (which I also never use) to roll out the dough. Between an unseasoned butcher's block and the glass, I used a LOT of flour to keep the dough from sticking. I wasn't measuring the thickness. The cookies tasted fine to me, and like I said above, none of my tastetesters have complained thus far.

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