Hello Christmastime!



I know it’s been a long time and a TON of things have happened.

We moved from San Jose, CA to Dublin, CA (South San Francisco bay to East Bay).

I started volunteering in the kitchen at a senior center and working with the homeless, went to a wedding, completed 2 half marathons (Disneyland and Rock ‘n Roll Las Vegas)

and went on a major crafting/cooking/baking binge.

Don’t worry I took pictures…most of the time.


With that said, we are smack in the middle of my two favorite seasons; fall and Christmas! Pumpkins, cranberries, cookies – oh my!

One of my favorite things to make as a kid was chocolate covered pretzels. Every Christmas since I was 7, I would spend hours sorting pretzels (Rold Gold mini pretzels, of course), melting chocolate (in the microwave, 30 second at a time) and trying to finagle the pretzel out of the chocolate with a toothpick without making a huge mess. Many years later I still look forward to making these crowd favorites.  Still use Rold Gold pretzels and almond bark white chocolate but have found bamboo skewers work better than toothpicks and the key to shiny, easy to work with chocolate is ¼ to ½ tbsp. of shortening per 3 bricks of almond bark chocolate.

And now that I’m back, I promise not to leave this long ever again!


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