I started out by mixing a batch of spudnut dough (donut dough with mashed potatoes added, and if you haven't tried it, put it on your "What I'll make After Lent" Pinterest board). While it was rising I made skillet cornbread, with whole corn kernels mixed in. We had corn for the vegetable at supper and there was a bit left over to use up. Besides, Abbot Philip prefers his cornbread that way, and anyone who has to bear the burden of being my religious superior deserves a little spoiling now and then. I have to say that it turned out perfectly---golden brown, darker and slightly crisp on the edges, tender in the middle.
I still had some time before donuts would be ready, so I made a batch of "Sunday Waffles" from an old Farm Journal bread book. They are perfect for Mardi Gras: only two cups of flour, but a whole cup of butter and four eggs! Pancakes and waffles were (and are) often served on Shrove Tuesday in order to use up butter and eggs before Lent, as in some countries and during certain periods, they were forbidden during the penitential season. I was mysterfied that they didn't get quite as poofy as usual, until I checked the package for the baking powder and discovered it had expired last year! Go check your baking powder, baking soda, and yeast packages right now, so you won't have any unpleasant surprises for your Easter baking. Yes, now---I'll wait.
Before I began baking I ran over to the gym to rehearsal for the spring musical---one of my carpenter dads was bringing a window unit he made for us. There were some girls from my junior religion class, and I told them that I had all the ingredients for Fruit Poop (like Deer Poop Candy , but with white almond bark and Froot Loops) except the cereal, and that if they picked some up after rehearsal, I'd make some for their class to enjoy for Mardi Gras. After the cornbread and the waffles were finished, I started on the donuts, and they arrived with cerreal in hand just as the first test donut emerged from the fryer!