Lindsey here. I’m into my second week of helping to fill in for my boss, who just had a little bundle of joy. In fact, three Roanoke Times co-workers became parents within about 3 days last week!! There was an entire Roanoke Times wing at RMH!

In addition to helping with editing duties, I’ve been cooking up a storm — chili and chicken pie for new parents; Swiss steak for us, which we cooked in the pressure cooker.

Anyway, I plan to pick the blog back up full-time next week. I will post later this week with the Swiss steak recipe and a few observations from judging the rib cookoff at the Big Lick Blues Festival this past weekend.

Meanwhile, I had to chip in my 2 cents’ worth on Nona’s wonderful blog postings. Thanks a bunch, Nona!

I’m excited about the un-perforated dough because I make little pigs in a blanket several times a year. I love them with Lil’ Smokies and dipped in both ketchup and mustard. Mmmmmm!! I’ve never had a party when they didn’t disappear in a flash.

I’d like to try the new dough in some kind of foldover with a mixture of browned ground beef with onions and other seasonings. Like an English pasty.

As for chiffon cake, I’ll bet it’s delicious and not too fattening. Maybe you could make it and frost it with light whipped cream and strawberries or mandarin oranges. It’s beating the egg whites that’s a pain, but I’ve done it for angel food cake and if you have a cold metal bowl, it’s actually a cool cooking experience.