Thanksgiving has come and gone again. And once more we’re stuck with leftovers. Creative ways to use leftovers has been a popular fodder in most blog posts and I’ve tried a few of them. But this year I decided to change it up a bit and go with a different bread to sandwich my leftovers: pretzels!
Pretzels are making a big comeback and fast food joints are taking notice by incorporating them into their newest creations. On the home front here in San Diego, we have the San Diego Pretzel Company, started by Bronx native Harris Golden. Unlike the pretzels I recall growing up with, these are chewy and can be a meal on their own.
San Diego Pretzels can be found in local grocery stores in the freezer aisle, ordered online or spotted at popular destinations like Disneyland and Karl Strauss Restaurants. Just because they’re in the freezer aisle doesn’t mean they’re less fresh, only that the freshness has been suspended until reheated. Like tortilla factories here on the West Coast, bakeries selling pretzels in Pennsylvania are just as common.
San Diego Pretzel Company offer a variety of pretzel goods baked in their National City location. And they’re all made the traditional way— by hand and vegan (with the exception of the hot dog pretzel) with no added GMOs. They’re also very low in fat.
Out of the box, all pretzels are unadorned but come with a salt packet which you can apply to it prior to reheating. That’s only the beginning of customization. They can topped with cinnamon sugar for a sweet alternative, wasabi salt for some punch, etc.
My favorite way is to make a turkey sandwich with a Philly Pretzel, topped with a tiny bit of salt. It’s thick and chewy with a lot of flavor. I don’t mind leftovers so much because of the pretzel bun.
Now for the giveaway.
Here’s something for all the Facebook fans of My Burning Kitchen. You can have a Jumbo Bavarian pretzel gift box (seen above) delivered straight to your home with a personalized message. Visit the Facebook page for more details (click on the giveaway link on the page to enter). Contest ends 12 midnight PST, December 10, and is only open to U.S. residents. Good luck!
*The pretzels and tour is courtesy of San Diego Pretzel Company. All opinions are my own and I was not compensated for the review.
The holidays are here again. While Paul and I were never the ones celebrating the traditional way (i.e. no turkey on Thanksgiving), we have our favorites we like to bring back every holiday season. Here’s our favorites.
It’s a shrimp-stuffed potato mixed with sour cream, grated romano and parmesan cheeses and bay shrimp. We’ve served it a few times and it’s always been a hit. It’s making a reappearance at our Thanksgiving table this year. Check out the recipe here.
This appetizer is not for the faint of heart — or lactose intolerant. Multiple layers of cheese make up this massive turducken and will feed a lot of people. The cheeses used in this can be customized to your preference and holds very well for a few days. Read about it here.
Keeping in with the seafood theme, this appetizer will win over anyone who hasn’t tried oysters. The oysters are topped with spinach and cheese and baked. They’re a decadent addition to any holiday celebration. Recipe can be found here.
Lamb Stew with Dried Plums
What? Your holiday gathering will include a viewing of The Hunger Games: Catching Fire? This recreation of lamb stew with dried plums doesn’t qualify as a side but is a delicious addition to any Hunger Games party this season. My recipe is here.
Mini Pecan Tarts
Why bake a whole pecan pie when you can have mini tarts? This is my mom’s recipe and these two-bite tarts are so easy to make. If you don’t eat them all, they’re great option to bring to gatherings. Post with recipe here.
If you’ll be attending cookie exchanges, consider making these. Venetian cookies take a bit of work, but once made and assembled, you’ve got a lot of cookies. These layered cookies are flavored with almond and topped with chocolate. The different layers can be any color but the traditional green and red layers are festive. Recipe for cookies here.
Avocado Cheese Cake
Betcha your table will be loaded with pumpkin desserts this year. Why not throw a surprisingly delicious alternative to the table with avocado cheese cake? Recipe here.
The San Diego Bay Food & Wine Festival held its annual celebration of food and drink at Embarcadero Marina Park North this Saturday. Over 200 vendors were represented at the festival along with 70 of San Diego’s best restaurants. It was impossible to taste everything but my favorites included the crispy duck skin wrapped in bacon from Barley Mash and the duck fried beignets from R Gang Eatery.
Here are a few shots from Saturday.
K Sandwiches joins the fray in contributing their own version of the cronut: glazed croissants. I happened to spy it during my regular trek for a midmorning cream cheese croissant and can of Faygo Root Beer for Paul. It makes sense they finally have their own version, considering they offer a wide variety of plain, wheat and filled croissants starting at $1.25.
The croissants are never my first choice especially when compared to others I’ve tasted in terms of texture and butteriness. But for the price, these croissants cannot be beat. The same goes for their glazed croissants.
The glazed croissants can be found right by the cash register for $2 each. There’s no special name and no fancy sign (whoever has the black marker is probably given the job to handwrite the specials). But without a doubt they’re another take on cronuts.
According to the person behind the counter, the glazed croissants have only been around for two weeks and there’s no limit to the amount you can buy. It’s unknown if they’re available every day. My advice would be to call ahead if you’re heading out there for one.
On first glance, these are taller than other versions I’ve seen and a dissection of the glazed croissant shows no filling. True to its name, there’s a simple glaze that adorns each one.
With the first bite, it’s the oil that hits me first, followed by the taste of the flaky crust. These pastries are still warm to the touch at 10 a.m. Even without a filling they’re delicious.
It’s a good solid pastry that’s months behind the already waning fad. There was no rush to get these when I was in line. I would like to see K Sandwiches do something different with it and maybe offer it as the bread component to a banh mi or incorporate a Sriracha glaze.
7604 Linda Vista Road
San Diego, CA 92111
Stories of adventure to come soon!
This post initially began as a “I love my dog and couldn’t imagine life without him” post. But I remember life without him mostly because it’s true that dogs are a lot of work.
We brought The Doctor home exactly one year ago today from another foster family. After pleading with Paul for weeks to foster a dog, I finally convinced him on his condition it was an older black lab mix. He didn’t want an unpredictable puppy that wasn’t housebroken — but I brought home Arrow, a scared 3-month puppy, anyways.
On the ride home, Arrow whimpered and made his way from the back seat to the passenger seat, then finally settling on my lap and unbuckled my seat belt in the process. When we finally arrived home, he ran off into nearby bushes and relieved himself. It was my first experience with dog poop; cute puppies don’t mean cute poops.
While we waited for Paul to return home with a crate, Arrow would avoid eye contact and instead diverted his attention to the Weather Channel.
Arrow’s stay with us was extended from a week to a month, delaying anyone from adopting him until we were sure we wanted to surrender him to another home. But I realized that Paul was a goner when he started calling him “The Doctor” to “try the name out.”
We finally adopted The Doctor in December as a gift to us. Since then he’s matured and grown into a much larger puppy who is sometimes headstrong but very loyal. Gone are the days when he’d panic upon meeting new people or other dogs. He’s a charmer and is a quick study (he learned how to shake, high-five and fist bump within a couple days). We always need to be in his line of sight. In the year since we’ve had him, we’ve also become much more outdoorsy. We take regular walks and jaunts to the park or beach. And people know our dog on a first name basis without any clue to ours. But I miss those days where I could sleep in without a care. I especially miss the times I can be away for home for hours and not have to worry about another creature. And then there’s the issue with the mailman. Even Doctor falls into clichés. But we love him and I wouldn’t have it any other way.
Commercials hardly affect me anymore. Much of what we watch is online or caught via DVR, and since I usually fast-forward through commercials, I hardly watch them. Even when they’re on, it’s easy for me to ignore them until they’re over. But once in a while I see one that’s so different I can’t help but stop take notice.
For Halloween, here are a few commercials the recently caught my eye.
Taking a cue from The Munsters and Dark Shadows, this commercial for Kellogg’s Nutrigrain Fruit Crunch is a lighthearted and interesting take on how to deal with mornings. The spot also features the actress Gillian Vigman, who also does commercials for Jack In the Box and 1-800-CONTACTS (“Look here with your special eyes!”). But I remember her best for her small but memorable role in The-40-Year-Old-Virgin.
This commercial for Krinkles from the 1960s is supposed to be fun but is the exact opposite. With the lack of music, bad makeup, this commercial gives clowns a bad rep.
But the most disturbing commercial of all (but unrelated to food) is this Woolite commercial directed by actor/musician/director Rob Zombie, who is best known for his grisly slasher movies films like House of 1000 Corpses. The commercial is haunting and I’ll never look at air-drying laundry the same way again.
Speaking of zombies, I knew zombies hit mainstream when I saw this commercial for Sprint.