While I was in New York over Halloween stuck in a massive snow storm, My friend and I decided to stay in and cook these tasty soft pretzels from scratch. I was incredible shocked at how easy they were to make and how yummy the results were. Since I have a rather sweet palete I rubbed butter on a few and topped them with cinnamon and sugar. – Taryn Cox for THE WIFE

Ingredients:

• 1 1/2 cups warm (110 to 115 degrees F) water
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 package active dry yeast
• 22 ounces all-purpose flour, approximately 4 1/2 cups
• 2 ounces unsalted butter, melted
• Vegetable oil, for pan
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Pretzel salt

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A sandwich made with leftovers from the Thanksgiving dinner is traditional, but a panini can be every bit as memorable as the big feast. Enjoy crisp, golden toast filled with tender slices of turkey, provolone cheese and stuffing, balanced with a touch of piquant cranberry relish and creamy gravy.

Ingredients:

• 1/2 cup turkey gravy base
• 1/2 cup milk
• 8 slices sweet batard, each cut on the bias about 1/2 inch thick
• Olive oil for brushing
• 1/2 cup cranberry relish
• 4 slices provolone cheese
• 12 oz. thinly sliced roast turkey breast meat
• 1 1/3 cups leftover cooked stuffing

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Talk about the Rolls Royce of roasting pans…. featuring heavy-gauge 2.5mm-thick copper, Mauviel MPro pans are designed to deliver the highest level of precision and performance. Mauviel’s culinary legacy spans more than 175 years, making their trademark copper cookware a favorite in leading restaurants and home kitchens worldwide. This commercial-weight cookware is made in France. $620.00

• Heavy-gauge 2.5mm copper offers unmatched heat conductivity and temperature control.
• Stainless-steel interior is nonreactive and easy to clean.
• Featuring Mauviel’s classic French design, this rectangular pan is as adept at baking casseroles as it at roasting meats and vegetables.
• Attractive copper construction goes beautifully from oven straight to dinner table.
• Riveted cast-iron handles.

www.WilliamSonoma.Com

1 Swedish chef +
2 spoiled goats +
1 fat pig +
23 fancy footed chickens +
2 rescue dogs +
small vineyard +
300 raspberry bushes +
36 fruit trees +
vegetable gardens  +
28 loud peacocks +
the most beautiful beach=

Obviously: Organic. Whole wheat almost always. Lots of veggies, and whole grains. Here in the bu we raise free range, fancy, feather footed chickens, who all have names, but we still eat chicken,  just really super small portions of it. Ok, we have a pig too, who is super cute, super hungry, super fat, but, shh, dont tell BOB. we still eat pork. Prosciutto, bacon, salami, that stuff is just too super delicious to give up. Grew up fishing, love seafood, but lets not deplete our treasures from the sea, our portions are small of sustainable seafood only. I dont have any cows and I dont eat read meat. But maybe just once in a blue moon, here on the farm we grill a steak for our guests.

Nothing low fat or non fat, cause nothing makes you fatter than eating fat free.This is a fact.  Eat the real thing, or dont eat it at all. No fake food. Margarine, veggie butter, sugar substitues? What is that stuff? If you dont know how to make it, or where it comes from, dont eat it. Dont buy it.