In college, I remember my roommate Heather receiving gourmet chocolate covered pretzels from her parents and I always thought they were delicious! So, this week, a bake sale at work benefiting Glad to Give prompted me to try my hand at these salty/sweet treats.
Next time, I would do a double coating of chocolate and add some toppings, but they turned out really well - and it was super easy!
2 bags (24oz) semi-sweet chocolate chips
1.5 tbs shortening
2 bags pretzel rods
In a double boiler, melt chocolate chips and shortening.
Coat pretzel rods in chocolate and lay on a cookie sheet to dry. (Freezer may be used to speed up drying process)
If adding toppings (chopped nuts, coconut, sprinkles, etc.), quickly coat while chocolate is still wet.
Yields ~50
White Chocolate "drizzle"
1 bag (12 oz) white chocolate chips
1/2 tbs shortening
In a double boiler, melt chocolate chips and shortening.
"Splatter" pretzels with white chocolate after first layer has dried. Freeze to dry.
Wednesday, November 18, 2009
Chocolate Covered Pretzels
Thursday, November 12, 2009
Thursday, October 22, 2009
Letterpress Love
So happy to have stumbled upon this site today. Thinking about enrolling in Letterpress I again at SF Center for the Book!
http://www.beastpieces.com/
Tuesday, October 13, 2009
Congratulations!
Just a shout out and BIG congratulations to Mariposa & Jason Lewicki.
10.03.09
Bodega Bay, CA
Thursday, October 8, 2009
"Of Course" Moments
Of Course
Adverb
kô(r)s, /kɔː(r)s/ or /koʊɹs/, /kO:(r)s/ or /koUr\s/
(idiomatic) Acknowledges the validity of the associated phrase (or event).
Over the past year, so many things in my life can be summed up with the expression, "of course". I sometimes use it far too often and, until today, have always associated it with bad/troubling/sad times.
However, today marks a shift in attitude - trying to find more "of course" moments of the good nature. For example, this morning I randomly learned 2 new poems and, this afternoon, I found out it is National Poetry Day.
Alas, not to be overshadowed by the good, this (bad) "of course" happened to me when I was in LA a few weekends ago:
Wednesday, October 7, 2009
Photography by AP-ism
I hope I am not incorrectly assuming Andy would love for his photography to spread far and wide to my modest group of readers, because I can't help but stalk his photo stream on a daily basis to catch the latest and greatest from him.
He's come such a long way with his photographs and has really been inspiring me to seriously consider honing the craft ... that is, once I actually have a camera. Or a camera.
As we speak, he's on 14 day photography journey of US Route 191 from Tempe, AZ to Yellowstone NP, WY (1051 miles). (Route 191 extends from the Arizona/Mexico border and travels all the way North to the Montana/Candian Border.)
Here are some of the amazing photographs coming from his travels...
Yellowstone I
Yellowstone II
Yellowstone III
See more here: AP-ism Photostream
Thursday, September 17, 2009
Roasted Garlic
For my dad, who claims he doesn't know how to work with garlic...
Roasted Garlic
Preheat oven to 400°F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Place the garlic head(s) in foil, and then onto a baking sheet.
Drizzle a couple teaspoons of olive oil over each head and sprinkle with salt, making sure the garlic head is well coated. 
Bake at 400°F for 30-35 minutes, or until the cloves feel soft when pressed. Wrap foil over the top of the garlic if it gets too brown and you need to continue baking.
Allow the garlic to cool slightly and use a cocktail fork or your fingers to pull or squeeze the roasted garlic cloves out of their skins.
Serve with bread, cheese, melted butter for garlic bread, or mix into mashed potatoes!
Thursday, September 10, 2009
Tuesday, September 1, 2009
Dream House
And by dream house, I mean DREAM HOUSE.
http://www.3602apollo.com/
(Somewhere other than Salt Lake City, preferably)
Monday, August 31, 2009
Music Monday
August 31, 2009
Despicable Dogs
by Small Black
Feel It All Around
by Washed Out
Dominos
by The Big Pink
Honey in the Sun
by Camera Obscura
Tuesday, August 25, 2009
Blog Share
Engrossed lately in all things weddings, I stumbled upon this DIY wedding site and love so many of their ideas! The clean design of the site makes it super easy to navigate, plus I have found some other great links through their "friends" blogs.
Most of the ideas here don't even have to be used for weddings as there are tons of every day ideas for gift wrap, parties, etc.
http://www.i-do-it-yourself.com/
Thursday, August 20, 2009
RIPE!
My first tomato ripened!
This was from the stem that broke from the stalk and, interestingly enough, the ones from the broken stem are ripening while the planted main stem tomatoes still have yet to turn ... and they don't seem to be getting any bigger, either?
Nevertheless, I at least have one successful tomato!
Monday, August 17, 2009
Succulent
Obsessed with this rather large and in charge agave americana (american aloe) plant! Wishing it would fit on my back patio.
Benziger Winery
Aug 15, 2009
Sonoma, CA
The Girl & The Fig
Amazing dinner (from what I can remember!)
Great service, great atmosphere, great food, even greater company.
Bachelorette Weekend
Aug 14-16, 2009
Sonoma, CA
Tuesday, August 11, 2009
Range
New favorite restaurant in SF. Still thinking about the whiskey and brown sugar glazed pork spare ribs with a carrot salad!
842 Valencia Street
San Francisco, CA
Tuesday, August 4, 2009
Channeling my inner Sandra-Lee
Semi-Homemade Vodka Arrabiata + Meatballs
Pasta Sauce
1 jar Safeway Select Arrabiata Pasta Sauce
1/4 c. vodka
1/2 c. milk
1 small can tomato paste (can reduce to 1/2 can for thinner sauce)
Mix, heat, and serve!
Meatballs
1 lb. ground pork (or beef / or combo)
1/3 c. Parmesan cheese
1/4 c. breadcrumbs
3 tbs. xtra virgin olive oil
1 tbs. oregano (dried)
1 tbs. basil (dried)
1 tbs. parsley (dried) optional
1 tsp. garlic powder
Salt + Pepper
Roll into meatballs and brown all sides without fully cooking.
Drop into pasta sauce and finish cooking with the sauce.
Sunday, August 2, 2009
White Bean Puree w/ Toasted Walnut Bruschetta
Ingredients
1 15 oz. can white beans
2 cloves chopped garlic (pan roasted)
1 1/2 tsp fresh squeezed lemon juice
1 1/2 c. walnuts
1/4 c. extra virgin olive oil
1 loaf rustic Italian bread
Directions
Preheat oven to 350
Toast walnuts in a pan for about 10 minutes, then finely chop and set aside
Cut bread into 1/4 inch thick slices, place on a cookie sheet and bake for about 15 minutes, or until edges are brown
Rinse white beans and, in a food processor, puree beans, lemon juice, garlic and olive oil
Drizzle olive oil on the toasted bread, spread white bean puree, and top with toasted walnuts
Recipe courtesy of LML
Tomato Trauma!
After months of TLC - watering them, talking to them, willing them to grow & ripen - my tomato plant has broken!
Two of the heaviest stems cracked off and I am hoping to somehow revive them. I re-planted the broken stalks into their old planter box, hoping it will be enough to ripen at least some of the bigger tomatoes.
Provençal (Roofdeck) Rack of Lamb
Friday night fancy dinner surprise!
Ingredients
2 garlic cloves
2 tsp chopped thyme
1 tsp chopped rosemary
3 tbls olive oil, divided
2 medium tomatoes, halved
1 (1-pound) frenched rack of lamb (4 to 8 chops, depending on size), cut in half
2 medium shallots, thinly sliced (1/3 cup)
2 medium boiling potatoes, peeled and sliced crosswise 1/4 inch thick
2 tbls water
Directions
Preheat oven to 400°F with rack in middle.
Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.
Recipe courtesy of epicurious.com
