There’s a lot of talk about cooking but not so much actual cooking.
The challenge: Let’s cook stuff together!
Pretty straightforward, actually.
We started off this series with soft pretzels — this recipe, more or less.
Takeaways?
- M had more whole wheat flour than white, which explains the color difference. Were they healthier? Hard to say. They also had brown sugar, so…
- D had white all-purpose flour and no brown sugar. Pink salt, though? #ImmunityBooster
- Everything tastes better with cheese — a throwback to after-school frozen pretzels with a slice of provolone on top.
- Dip makes a difference, too, whether it’s the yellowest possible mustard or some kind of chipotle deal.
Verdict? We’d make this again.
bluegreencrayon press 