Archive for July, 2008

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Recipe of the Day: Homemade Soft Pretzels

Rachel got this recipe from  They turned out DELICIOUS!  And beautiful.  She sprinkled half of them with spicy citrus sea salt and the other half with cinnamon and sugar! Follow the link above to get the printable recipe directly from

Makes 16.

  • 2 cups warm water, 100 degrees to 110 degrees
  • 1 tablespoon sugar
  • 1 teaspoon active dry yeast
  • 5 to 6 cups all-purpose flour, plus more for dusting
  • 1 tablespoon salt
  • 2 teaspoons canola oil
  • 2 tablespoons baking soda
  • 1 large egg
  • Coarse or pretzel salt
  • Vegetable-oil cooking spray
  1. Pour warm water into bowl of electric mixer fitted with a dough hook. In a small bowl, combine water and sugar, and stir to dissolve sugar. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
  2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about 10 times, or until smooth.
  3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
  4. Heat oven to 450 degrees. Lightly spray two baking sheets with cooking spray. Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each), and wrap in plastic.
  5. Roll one piece of dough at a time into an 18-inch-long strip. Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; 8 will fit on each sheet. Let pretzels rest until they rise slightly, about 15 minutes.
  6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda. Reduce to a simmer; transfer 3 to 4 pretzels to water. Poach 1 minute. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
  7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for 2 days. Do not store in covered container or they will become soggy.

Winner of the Green Bag Giveaway Announced!

Bernadette!  Yeah!  Your name/number (21) was drawn this morning! Well Yeah! for your sister!  You stated in your comment that if you won the bag would go to your sister so congrats to both of you!

If I were to be the lucky winner of your beautiful ‘green’ bag, I would pass it along to my sister, since she needs a new one and loves anything blue and white as well. We are both big believers in Living Green; we recycle and Freecycle and grow our own when possible. We shop local, walk, drink water from the faucett and water our plants from th rain barrel. That’s only the tip of the iceburg as to what we both try to do to help save our planet. Thank you.

I zipped you an email so get back to me with your address and I will get it right out in the mail!


Everyone Needs River Rocks in Their Shower

Or at least I do! I think this is so cool.  I would definitely go for it.

Of course I would also live in a Hobbit House.

Since that is never ever gonna happen, I think I will show husband the river rocks…he’s just weird enough he will probably like them too!

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