Haha Patti. We posted at the exact same time. I thought maybe you were out running errands, and weren't home to start the thread yet.

Nuked two hot dogs in the microwave and used slices of wheat bread for buns. Just didn't do it for me, they weren't very tasty at all. And as far as whole wheat breads, I like them; but a good ole' white bread hot dog bun would have made them taste a little better. My stomach is protesting already.

Last night on the coast. We're going to a little hole in the wall bar we found in the middle of some seafood processing plants. They make everything from scratch and everything is so good. We decided to have our last meal here there. We will split an order of handmade jalepeno poppers and I am going to have handmade onion rings and grilled halibut. I think hubby is planning on fish and chips. One good thing about going home is that we'll be back to consuming fewer calories, more veggies and no deep fried foods. I love anything deep fried, but I know it's not good for me or my figure. :-)

That sounds like a German thing. The way I have had it is that the prune is wrapped in dough and the cooked like that. I guess your family just shortcut it, since it is really the same thing, just in a different form. That is much the origin of Penn Dutch slippery pot pie. Instead of actually making a pot pie they just slipped pieces of the dough into the hot pot of stew. It is easier and quicker and really the same thing. Last week I made for the second time some Momos, which are filled dumplings. It seems to be a popular thing around that part of the world that includes Tibet. Darn, they were good! Thinking of that again today. They are like Goyza dumplings. It is an acquired skill to fill and form the noodles. You use lots of cilantro, ginger and garlic. It seems that a lot of cultures have some kind of a filled noodle or dumpling or peroige or ravioli.