Just a few things you should know about me before this relationship goes any further:
1. I am obsessed with school supplies. I’m serious, if you love me, give me teacherly-presents. I’ll hug you, then use the supplies.
2. I retell the same stories over and over again. Please stop me, don’t let me ramble. I know I’m smiling because I’m excited to tell you, but it will immediately fade the minute you say the phrase “I know, you already told me this story”. Don’t test it. Or do.
3. I like to say phrases that confuse people: ” Dang Gina” , “BoomShakalakka”, “Boom” etc. and the occasional “no” after a totally true statement. It causes a blank stare. Funniest thing ever. Ask Carolina.
4. I like to cuddle.
5. I have a freckle on my right yelid. It’s not eye liner- it’s real. a freckle. Thanks God.
6. I really like pickles and cheese. together. Mmmm. ” Oh hey, hater”
7. I love picture messages, receiving and sending. Thanks.
8. About 4/7 of the week I fall asleep on the couch sitting straight up holding my computer, then at 4 a.m. I wake up, gather my mug filled with whatever liquid I was drinking, and go to bed until my alarm goes off. again.
9. I don’t really wear makeup– when I rub my eye I look like a raccoon. Who wants that? You? Oh hey, raccoon. You look nice.
10. I didn’t have a cavity until I was 20. Hey sweet tea, you’re worth it.
P.S. I love learning about people, please tell me something about you that not many people know. I would smile. Not just “lol” then nothing, but actually show some teeth.
What could we make right now to make everyone smile?
Nice, Hot, Warm, Heyyou Pretzels.
Not gonna lie, I did a dance when they were finished. Let’s take a looks-see.
Cathy and Carolina totally helped to make them. Grand job, fellas.
1 tablespoon sugar
1 (1/4-oz) package active dry yeast (2 1/2 teaspoons)
3 3/4 to 4 cups all-purpose flour
1 large egg, lightly beaten
2 teaspoons pretzel salt or grill seasoning1 heaping Tablespoon baking soda (add it to the boiling water just before throwing in the pretzel dough!)
Stir together sugar, yeast, and 1 1/2 cups lukewarm water (105 to 110°F) in a glass measuring cup, then let stand until foamy, about 5 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
Yeast Risen (Woot):
Whisk together 3 1/2 cups flour and 1 tablespoon table salt in a large bowl.
Add yeast mixture and stir with a wooden spoon until it forms a dough.
So pretty, just want to hug it:
Dust work surface with 1 tablespoon flour, then turn out dough and knead, gradually dusting with just enough additional flour to make a smooth sticky dough, about 8 minutes. (Dough needs to be somewhat sticky to facilitate rolling and forming into pretzels).Return dough to bowl and cover bowl tightly with plastic wrap, then let dough rise in a draft-free place at warm room temperature until doubled in bulk (about 45 minutes)Before:
After (it’s def fluffier, go with it):
Turn out dough onto a clean work surface and cut into 8 equal pieces (that’s my hand):
Using your palms, roll 1 piece back and forth on a clean dry work surface into a rope about 24 inches long. If dough sticks to your hands, lightly dust them with flour. Twist dough into a pretzel shape. (Dough will retract as you form the pretzel.)
Transfer pretzel with your hands to an oiled baking sheet and form 7 more pretzels in same manner with remaining dough, spacing them 1 1/2 inches apart.
Let pretzels stand, uncovered, about 20 minutes. Meanwhile, put oven rack in upper third of oven and preheat oven to 425°F. Bring a wide 6-quart pot of water to a boil. Once boiling, add heaping tablespoon of baking soda. The baking soda will help the pretzels brown.<—This is important.
Using both hands, carefully add 2 (maybe 3) pretzels, 1 at a time, to boiling water and cook, turning over once with tongs, until pretzels are puffed and shape is set, about 3 minutes. The longer they are in the water, the tougher they will become in the end.
Transfer parboiled pretzels to a rack to cool. Repeat with remaining 5 pretzels in 2 batches.Line baking sheet with parchment paper and oil paper, then arrange pretzels on sheet. Brush pretzels lightly with some of egg and sprinkle with pretzel salt OR cinnamon sugar.
<—this is Cathy’s hand.
Bake until golden brown and lightly crusted, about 35 minutes. Cool 15 minutes (or less), then serve warm.
It’s the perfect season for Pretzels. Awesome Pretzels that make you feel like a great baker. You are a master with this. You can do it, Si se puede. FYI- there is going to be some green in the next post. I know, I know, I’m sorry. Meh!