The inspiration for making pretzels came from the oddest of places. I was reading the beautiful story of a young kid called Anthony Smith. He suffers from Mosaic trisomy 22 and as such has no hearing in his left ear, and only minimal hearing in his right. At 4 years of age, he refused to wear his hearing device, a blue ear, because superheroes didn't have to.
His mother contacted Marvel comics asking for help. Not only did they reply, they sent Anthony comics of Hawkeye from the 80s when he lost his hearing and had to wear a hearing aid. They then sent him a drawing of a superhero they created just for him, called Blue Ear, who uses a listening device to hear trouble. Amazing. He took the pictures to school and his school threw a superhero week for him. Anthony now uses his Blue Ear and is improving rapidly in school with its use.
I loved the story so much I started looking for videos. In one, there were a few feel-good shots of Anthony and his mother were making pretzels together. They looked so delicious instantly I had the overwhelming urge to go make some.
I'm a little weird like that.
Twisty goodness after the jump…
FThis week sees me get over the half way mark with this potion of the cook book challenge: next up to the plate is Matt Moran's "When I Get Home". Matt Moran is of course the head chef of ARIA, located at the very doorstep of the Sydney Opera House. He became a household name with his continued involvement in MasterCher Australia, and is loved for absolutely scaring the figurative pants of contestants. He's a great chef, his dishes are always drool-worthy, and his book is no exception.
For the second week in a row, I got to tackle a dish I've been promising to make my boyfriend for over half a decade (wow, way to make us sound old). There were two desserts that fit the bill, actually, the other being bombe alaska, but I had to skip that at the first line: "This recipe requires an ice cream machine". Neeext.
Bread and Butter Pudding
Cinnamon is definitely one of my favourite things on the entire planet. Any excuse to incorporate it into food is a welcome one. For it the be the hero of the dish, so much the better.
I've been wanting to try these for ages, but every time I went to make them, I wouldn't have enough sour cream. When I went shopping and bought sour cream, I could never remember what I wanted it for so would use it for dinner instead. Rinse. Repeat.
This time I remembered. Yay! Now I can finally share them with you.
Come on little miss and do the twist…
A few months ago I joined the Daring Kitchen, but it took until now for me to find the
time onions to participate in a challenge. I'd just been saying to my boyfriend that I wanted to try baking bread, when I logged on to check what this month's challenge was.
May’s Daring Bakers’ Challenge was pretty twisted – Ruth from The Crafts of Mommyhood challenged us to make challah! Using recipes from all over, and tips from “A Taste of Challah,” by Tamar Ansh, she encouraged us to bake beautifully braided breads.
Cause I ain’t no challah back girl…
This weeks recipe comes from the second book mentioned in my CBC post last week that was full of epicness:
I've cooked several times out of this book already. I love it.
The one I am choosing to share for the cook book challenge is Chicken and Banana Squares.
Does that sound as repulsive to you as it did to me what I first saw it? Couple with the fact I hate cooked banana – why would anyone want to eat that with chicken?
It sounded so gross it made me insanely curious. I just had to try this.
The result was surprising.
Recipe after the jump…