The Threesome

cinnamon rolls
Cinnamon Rolls

Sunday, September 8, 1968

Normally we served French toast for Sunday brunch.  It was a way to get rid of stale bread.  The rich egg batter moistened the dry crusty slices, and they were grilled to a golden crispy brown.  The spicy fragrance of vanilla and cinnamon masked any musty aroma from the old dry loaves, but we were out of bread.

Sumo came up with the idea of using cinnamon rolls for French toast instead of bread.  We would slice the rolls in half, dip them in batter and serve three grilled halves to each Marine.  The “Threesome” was then topped with hot apple filling and a ladle of warm caramel sauce (we were out of maple syrup).

The work started at midnight.  Reb made the sweet dough in batches.  I cracked and strained the eggs, adding condensed milk, vanilla and cinnamon.  Sumo made the caramel sauce and kept it warm in a double boiler.

It was a labor intensive all-night affair, and we took turns rolling dough, brushing melted margarine and dusting with cinnamon sugar.  The large sheets of dough were then rolled into spiral logs and cut into individual buns.

Before opening for brunch, we experimented on the mess men.  Also we served crispy fried canned bacon on the side.  One of the mess men suggested we drizzle the caramel sauce on the bacon . . . it was similar to the menu of a concession stand at the County Fair (a sticky mess) and was a big success.

The Gunny issued everyone a box of C-Rats, and we supplied coffee to the Exec Pit for the Marines standing watch in the OP’s.

Arizona territory was still under water, and it was extremely toxic.  There were bloated animal carcasses floating with sewage from the flooded rice paddies, and this mixture was seasoned with the half-life of the defoliant we had sprayed on the land a month ago.

Sept08
Command Chronology – Kilo 4/11 – September 1968

Next Edition:  S.O.S.

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