At Home: Soft Pretzels

I finally found some active yeast from a local restaurant who was selling some of their pantry items to help their employee relief fund during this COVID-19 pandemic.  I looked for a couple baking recipes that called for yeast, and found Sally's easy homemade Soft Pretzels.  I followed her steps exactly and share my version here on What Micky Eats...At Home. I love that the baked and cooled pretzels also freeze well, up to 2 months, so I don't have to worry about eating them all in one sitting (though these are so good, it's hard not to!). Be sure to check out Sally's post for more step-by-step photos and a video.

At Home: Easy Cinnamon Rolls

With everyone staying home these days due to the COVID-19 pandemic, many of my fellow food bloggers are baking more and more: breads, cakes, cookies, you name it.  So much that there is a shortage of instant yeast.  Many have taken the challenge to create their own active yeast starters, but I am not that experimental.  And with today being Easter, I wanted to make something quick yet festive for the occasion, using whatever ingredients I already have in my pantry.  Enter the Easy Cinnamon Rolls. With no yeast, proofing, or kneading necessary, I just had to share the recipe on What Micky Eats...At Home.

Los Vascos Wine Lunch @ Occidental

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Known as the "Napa Valley of Chile," the Colchagua Valley is one of South America's most promising wine regions. I got to try Chilean-born and French-inspired wine from this region today by Los Vascos Wines from Domaines Barons de Rothschild  (Lafite), a Taub Family Wine Selections brand.  Los Vascos is the largest single property in the region and known for its fine Cabernet Sauvignon and Carmenère varieties. We were invited to a lunch at Occidental with Los Vascos' General Manager Claudio Naranjo, who explained the history and variations offered by the Los Vascos label.