Defense Against the Culinary Arts
I think this is an appropriate night for me to sit here and post a picture of my dinner.
A black, white and red all over omelette (made from the egg whites I orphaned by making a key lime pie tonight, along with some red peppers, tomatoes, black olives, and sharp provolone) garnished with parsley my parents sent me from their garden, and a fresh-out-of-the-oven pretzel-roll.
(If you were looking at that and thinking "But evilhippo, that's such a small dinner!" it's really more my second dinner, since I was starving when I got home from work and ate the rest of my leftover pizza pockets. I put purple cauliflower in them, and it was awesome, I felt like I was 12 eating them.)
Anyway, back to the point: I adore that pretzel recipe. As if pretzels alone aren't fun enough to make, I haven't found a shape that dough won't bake up beautifully in. Pretzel bread (I prefer to braid the dough, but it'd probably work in a loaf-ish shape too), pretzel rolls, pretzel-pretzels. I'm like a kid at craft time with this dough. I'm about two batches away from making pretzel animals. The only thing I change is the flour measurement (it shades closer to 4 cups and a skosh more; 4.5 cups makes a dough that's too stiff to really have fun with), and the cooking time depending on how thickly I've wound the dough up (anything past 14-and-a bit gets pretty dark, though).
And now my apartment is about 830 degrees, but I don't mind because I'm going to need these pretzel rolls for my future sustenance and I'm not going to have a chance to cook again this weekend, unless my mom feels like a night in. The key lime pie wasn't technically a necessity, but I had half a bag of key limes sitting on my table slowly and defiantly over-ripening themselves so I had to do something.
I now return you to the part of my journal where I don't post pictures of food.
A black, white and red all over omelette (made from the egg whites I orphaned by making a key lime pie tonight, along with some red peppers, tomatoes, black olives, and sharp provolone) garnished with parsley my parents sent me from their garden, and a fresh-out-of-the-oven pretzel-roll.
(If you were looking at that and thinking "But evilhippo, that's such a small dinner!" it's really more my second dinner, since I was starving when I got home from work and ate the rest of my leftover pizza pockets. I put purple cauliflower in them, and it was awesome, I felt like I was 12 eating them.)
Anyway, back to the point: I adore that pretzel recipe. As if pretzels alone aren't fun enough to make, I haven't found a shape that dough won't bake up beautifully in. Pretzel bread (I prefer to braid the dough, but it'd probably work in a loaf-ish shape too), pretzel rolls, pretzel-pretzels. I'm like a kid at craft time with this dough. I'm about two batches away from making pretzel animals. The only thing I change is the flour measurement (it shades closer to 4 cups and a skosh more; 4.5 cups makes a dough that's too stiff to really have fun with), and the cooking time depending on how thickly I've wound the dough up (anything past 14-and-a bit gets pretty dark, though).
And now my apartment is about 830 degrees, but I don't mind because I'm going to need these pretzel rolls for my future sustenance and I'm not going to have a chance to cook again this weekend, unless my mom feels like a night in. The key lime pie wasn't technically a necessity, but I had half a bag of key limes sitting on my table slowly and defiantly over-ripening themselves so I had to do something.
I now return you to the part of my journal where I don't post pictures of food.