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A new kind of cleavage! Or simply: keep it under cover, please.
October 4, 2010 - Taste Buds
WE'VE seen enough to know we've seen too much! Too much crack that is. Just this past week one of the Buds was out in the community and observed a small group of young women, maybe in their early to mid 20s and noticed a lot of cleavage. Not your normal "cleavage" but the kind you find on the backside of a female just a bit south of where her waistband should be... you know, butt cleavage. Two of the young "exhibitionists" apparently were going commando while the other girl was pretty darn proud of her "thong" and we aren't talking foot wear here. Now, I realize this Bud is from a different generation than these younger females but I can't imagine ever wanting to show off that part of my anatomy even when it was at its best. I recall asking one young girl once if she thought she was Miss Liberty Bell because her crack was showing. She instantly was embarrassed and hiked her pants up where they belong. But that was 10 years ago. TImes have changed. I know this. But I believe the little darlings I spied last week liked "letting it all hang out" and were not embarrassed in the least to have their "hot-crossed buns" on display. "To each their own," is how the old saying goes. But I don't want to hear anyone screaming, "My eyes! My eyes!" so I'm going to keep my crack and buns where they should be...undercover and out of sight. Speaking of "buns" we are sharing a recipe for some might tasty (and easy to make) Crunchy Cinnamon Raisin Buns, a recipe from the kitchens of those wonderful folks at Pepperidge Farm who suggest you fill the house with the wonderful aromas from these cinnamon raisin buns.
Crunchy Cinnamon Raisin Buns Servings: 12 Prep: 1 hr Total: 1 hr 35 minutes
Ingredients 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets , thawed 1 egg 1 tbsp. water 1 1/2 cups raisins 1 cup packed brown sugar 1 tsp. ground cinnamon
Directions 1. Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Place paper liners into 12 (2 1/2-inch) muffin-pan cups. 2. Place the raisins into a small bowl and add hot water to cover. Let stand for 5 minutes. Drain the raisins well in a colander. Add the brown sugar and cinnamon and toss to coat. 3. Unfold 1 pastry sheet on a lightly floured surface. Brush the pastry with the egg mixture. With the short side facing you, spoon half the raisin mixture on the bottom half of the pastry to within 1 inch of the edge. Roll up like a jelly roll. Press the seam and tuck the ends under to seal. Brush with the egg mixture. Repeat with the remaining pastry sheet. 4. Cut each roll into 6 (2-inch) slices. Place the slices, cut-side down, into the muffin-pan cups. Brush the tops with the egg mixture. 5. Bake for 25 minutes or until the pastries are golden brown. Remove the pastries from the muffin-pan cups and let cool on a wire rack for 10 minutes.
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