Fabulous Fridays and Fixins!
Well, you haven't heard from me in a while. Not that I haven't thought about you; just trying to catch up from vacation time. I am just beginning to see a small speck of light at the beginning of the end of the tunnel...but I like it like this — "the frantic fantastic" — when deadline is everything and whatever it takes is all that matters. Those are my kind of odds. I love to come through in the clutch; that's what I do best...under impossible circumstances.
Last night around 2am, I completed transferring and converting all my Maui digital pics in preparation for "My Vacation Blog" link. It's sad that I didn't get more pictures; but let's face it — when you're having a great time, do you really think about stopping to get pictures...kinda ruins the mood. Anyway that's its own blog. The weekend looks bright and I am looking forward to it. We have ABSOLUTELY NOTHING planned and its going to be nice to just relax [not that that will actually happen-something always trumps those kinds of plans unless you actually go away]. So I will leave you with something tasty until next week or who knows, maybe a weekend blog too.
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RECIPE: HOMEMADE SOFT PRETZELS
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INGREDIENTS:
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon salt
1 package active dry yeast
1 cup water
1 tablespoon margarine
1 tablespoon water
1 egg yolk; beaten
Coarse salt for topping
DIRECTIONS:
Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes.
Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes.
Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks. ...and Voila!
