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Wednesday, July 14

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I was out of the house early on Wednesday, because I had an 8 AM appointment at our family practice laboratory in Lititz for a routine blood test – in preparation for my yearly checkup next week.

I came home, enjoyed a few sips of coffee and a slice of pumpernickle/rye toast, which tasted good because I had to fast for the blood test. Then I brushed my teeth again and was out of the house for a 9:30 AM dentist appointment in Lancaster for a routine checkup and cleaning. Their entire computer system was down, so I couldn’t pay my bill or make the next appointment (I did that by phone today.)

We could choose a closer dentist, but I rarely get to Lancaster, so it is fun having a few food or shopping choices on the way home. Our dentist used to be in Lititz, but moved to Lancaster and we went with him. 🙂

On this day I chose to stop at Duck Donuts – partially because I was hungry and I thought it would be fun to surprise Cerwin with a warm donut. He has a sweet tooth so I was rewarded with a very positive reaction when I handed this box to him – still warm on the bottom from the donuts that were hot when I picked them up.

We ate the first two before I thought of taking a picture. I got 2 lemon for me and a peach cobbler and a blueberry cobbler (above) for Cerwin. Cerwin had the peach donut while still warm and the blueberry one for supper. I had my second lemon donut for breakfast this morning. A few seconds in the microwave and they taste almost as good as fresh out of the fryer.

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Because it was too hot to work in the yard, Cerwin suggested that we go to Bur-Pak near Myerstown, to get some meat for our refrigerator and freezer, plus he wanted to talk to one of the butchers about bringing meat to them after he, Jere and Ian go on a wild hog hunt later this summer. He told Cerwin that they can have the hogs quartered on cut into large pieces – whatever works for the Tennessee butchers.

We got sausage, sweet bologna, summer bologna, pork bologna and Hillbilly bacon.

One of our favorite meats from Bur-Pak is their Hillbilly Bacon (above) because it makes delicious open-faced sandwiches. I always make open-faced sandwiches in layers, first oven-grilling the bacon (or other meat) on high broil until it is sizzling.

Next I do the same thing by putting thick slices of tomato on top of the bacon. Season with salt and pepper. Keep the meat and tomato close to or slightly over the edge of the bread or the bread will burn.

The last layer is cheese. I grill it until it begins to brown. I was exceptionally delicious, maybe because it had been a while since I made it. We like this for summer suppers when fresh tomatoes are plentiful.