A Week And A Bit
November 18th, 2005
If I were to show you a picture to sum up my week (and a bit); then it would be this: A picture of porky bits, purchased on the way from work to a freelance gig because hunger is one of those things which is not patient. I wish it was patient enough for the 2 hour meeting to finish in time to make the last call at the Thai place on the corner, but no. A wise choice would have been to use the two dollars in my coin purse with the two dollars I slotted into the snack machine located on a suburban train platform to buy one of the juicy looking mangoes at the fruit market. Its just that with a portfolio in one hand, a sidebag in the other and trotting ’bout in heels from point A to point Z eating a mango on the go doesn’t work well with me; a person who suffers from frontal spillage on a regular basis. Chocolate Coated Pretzels
September 8th, 2005
I like chocolate, and I like going to the movies. So this little treat adapted from a recipe by Jill Dupleix is a fine way to enjoy both, as they make a perfect for a movie treat. [Sidenote: I heart Ms. Dupleix. She was one of the first food writers I followed, and whose books I drooled over from a very young age] With the release of a certain movie in mind, I made these last Friday evening. By midnight they were all set and packaged for a movie-date with The Boy. Oh, and the re-worked version is great. It’s as if Tim Burton made it especially for adults, like dark chocolate, bitter and sweet. Johnny Depp makes a great Willy Wonka.
Chocolate Coated Pretzels
30 salted hard pretzels
1 cup of fine dark chocolate, cut into squares*
1 tablespoon of fresh cream
Set up a bain-marie, by boiling a small pot of water,and placing a stainless steel bowl on top.
Add squares of fine dark chocolate, allow to melt stirring gently. Add one tablespoon of fresh cream and stir through with a fork.
[The level of water in the pot should equal the level of chocolate in the bowl]
Once melted take bain-marie from stove top. Keep bowl positioned over hot water until dipping is complete.
Dip the pretzels into the melted chocolate one at a time. With a bamboo skewer or chopstick lift the pretzel from the chocolate, allowing to drip for a few seconds.
Insert another skewer into the hole and twirl around, holding the other skewer still. This will allow for extra chocolate to drip, and prevent chocolate from forming between the holes.
Place on a baking sheet or grease proof paper, allowing to set completely.
The chocolate coated pretzels can be stored in an airtight container for a week, if they last that long. Enjoy!
* I used Lindt 85% Excellence Cocoa Bar in Dark Chocolate
Some Things:
Make Soft Pretzels
Chocolate Coated Everything
Seinfeld Blog: “These pretzels are making me thirsty”
Green Hotness
May 23rd, 2005
These little green balls were sitting in the pantry for a while, and in the middle of a snack attack I reached for them, forgetting just how hot and lethal they are. I can take the heat with the best of them, however yesterday at 11:41pm, my nose was flared and my throat itchy with heat.
