The oil bubbles popping and crackling you have to give it some distance unless you want to get hit with the molten lava like oil. You take your hot rosette iron and dip it in the runny batter that perfectly sticks and then you drop it with great care into the oil. It takes precision and knows how to pass it down generation to generation. Once they cool in their snowflake butterfly or wheel thing shapes you sprinkle powdered sugar on the top. They're light and airy so you eat them carefully because they have the consistency of a tortilla chip. The powdered sugar rains on your shirt and pants like a blizzard. It's hard to finish one without your shirt painted white even if it started off as red.  We have used this german rosette maker that was my great grandma's from germany. My mom has bought newer rosette makers but none work like this one. Somehow the metal on this one slides the rosettes off seamlessly and it stays to temp more consistently. Though it's old it works if you know how to use it. Even with the struggles of making rosettes its well worth the trouble for the airy crunchy slightly sweet chip like cookie is like something you've never tasted and now can't live without 

– isaac

Relationship:  Great-grandchild of im/migrant or more Great-grandchild of im/migrant or more