At last, the pastries you've been waiting for

Yeah, I said that I think I have a sunburn. No thinking. It is a sunburn. All sorts of fun, and the aloe gel that we have ins't as good as the blue aloe gel we used to have.
The dogs are hotter than I am, seeing as they have those nice thick fur coats (I always felt bad for our Anatolian. He is a dog from the northlands with fur to match. Indian blows climate wise.)
So, I've been promising these for at least a day or so and getting side tracked. They will either not go in the book, or they will go in the last chapter for things that require extra implements.

Sopaipillas
Ingredients
2 cups flour
1 tsp baking powder
1 tsp
2 tsp margarine or lard (not butter)
3/4 c warm water
oil for frying
honey, chocolate syrup, powdered sugar, cinnamon sugar, strawberry syrup, whatever.
ground cinnamon

Utensils
Large clean flat surface (a dining tray will work in a pinch)
Second large clean flat surface, this time a tray is best,
margerine tub or small mixing bowl
rolling pin
tongs, fork, chopsticks, slotted spoon, your call
wooden spoon
knife
plastic wrap
small sauce pan (or whatever)
Plate
Paper towels

Mix flower, baking powder and salt in a bowl.
Rub/stir in margerine until mixture looks like crumbs (I am not always patient enough to rub it in, so I just stir and hope.)
Add water slowly, until you get a dough. (Stirring the whole time.)
Wrap in plastic and let sit for one hour.
Flour flat surface and rollign pin liberally.
Take 1/3 of dough and roll it out as thin as you can get it. You may have to add flour as you do this to keep it from sticking. Try to make it vaguely square, but no big deal if you don't.
Cut dough into three inch squares and flour the tops again (if needed)
Transfer squares to second flat thing and repeat with other two thirds of the dough.
Put paper towel on the plate.
Put at least an inch of oil in the pan and heat on medium high or high until a bit of dough turns golden brown win a few seconds.
Put as many pieces of dough in the pan as you can deal with at a time (in my pan, I do three at a time.
Cook until golden on both sides, turning once and watching the oil to make sure you turn it up and down as needed. (You will get a feel for this sort of thing after a little frying.)
Remove finished sopaipillas from oil and drain on paper towels.
Serve drizzled in toppings of your choice. I like chocolate and strawberry sauce because it looks pretty in lots of thin lines back and forth, but honey with sprinkles of ground cinnamon tastes better.

There you go Ness, better?