I put cinnamon in my eggnog with booze and most of it stuck to the inside of the glass.
I’d comment on the OP, but I can’t make any sense of it! 
So, Cinnamon is NOT one of your many cats?
Don’t piss Tommy off.
Or as it’s known to conspiceary theorists, Big Cin.
My mother used to make it. Take some sugar, add some cinnamon, stir. Check flavor and add more of one or the other if needed.
I haven’t made cinnamon toast for years. I ought to start doing it again – these days, lighter on the sugar.
Just the polecat.
Ivy stunned us all making cinnamon/sugar toast. She mixes cinnamon and powdered sugar. You can used way less sugar for that sweet hit.
The grand wrex love it, of course.
I’ve gotten it occasionally.
Skunked?
Stripping. Good name/subject combo.
O----kay.
(Cinnamon is a generic stripper name, like Karen is… never mind. Everyone knows a nice Karen.)
Oh, I get it now. Sometimes I’m slow like that.
I’m often slow like that. What would my stripper name be if I grew up on Molasses Lane?
Your childhood dogs name?
I’d be Pretty boy McCullough
Or Cocoa W. Washington
Either one seems specialized, somehow.
I used to bake a cinnamon bread that really WAS cinnamon bread - not raisin bread with some cinnamon added, which is what most people think of.
Basically, a regular loaf of bread but with 1-2 tablespoons (stet, that’s TBS not tsp) per loaf of cinnamon baked in. And no extra sugar (well, maybe a little - if you figure that a regular loaf has about 1/2 tablespoon of sugar per loaf, this would have about 1-2 tablespoons per loaf).
This makes the best toast in the universe because the scent of it in the toaster is to die for. And it is good to eat, although the fact that it isn’t terribly sweet means the cinnamon flavor is a bit more muted than one might expect (especially after inhaling the ethereal scent wafting from the toaster). Probably makes exceptional French toast, too, although I wouldn’t know as I am not a fan of that dish.
To anyone out there who makes their own bread, I recommend it. In fact I think that’s what I’ll do the next time I make bread.
In fear of hijacking my own thread (not that I’ve never done it before, so hit me)
Harvest Blend Pringles are nasty, terrible, horrible and hard to chew.
Ok that last one might be a humidity thing. Altho’ we’ve been close to freezing all week I’ve increased the humidity levels in this here dwelling. (Been kinda itchy, so sue me, I don’t care your hair has been flat, not like you’re going somewhere!)
You see, on the rare occasions I get to eat Pringles I only get like 6. Ain’t that sad?
I want them to be perfect, unbroken, crispy and effin’ taste good! Is that too much to ask?
Oh, and in a little stack on a folded paper towel. (White, half sheet).
Dang Pringles. You ruin my life. If you give me a bellyache I’ll not be posting on my favorite message board. I’ll be sending you an email at 5:oh gawd thirty. A.M. I promise. (So, fear me)
Took me a minute.
That was very deftly done, m’lady.
Thanks! I thought it was a stretch, myself, but somehow, that didn’t stop me.
I thought it was great
Well, at first I squinted at it, thinking either it was a really weird typo or I really need to lay off the hooch.
… and I know you well enough to know you usually don’t make typos, and do quite often make very clever puns.
We now return you to your regularly scheduled thread, with apologies for the hijack.
ETA: as far as tasty Pringles, it’s sour cream ‘n’ onion for me. BBQ is a distant second …
Oh, and someone brought PIZZA PRINGLES to the pizza joint where I work. (Why??)
They were unanimously deemed unfit for consumption.