Vanilla Icing

Wine & Pizza Girls' Night

I enjoy playing hostess and coming up with new ideas for get togethers.  My friend Cristy and I were talking one day about making homemade pizzas and within a few minutes of chatting decided to combine it with a Girls' Night and were convinced that it must happen and soon.   Girls' Night is something I try to have every month or two and it always involves delicious adult beverages.  For awhile, we were on a flavored vodka kick but in the colder months, my friends and I have seemed to gravitate towards wine.  (But I've already got other ideas in the works!!)

A few of the women attending have never made homemade pizza before and I thought it would be fun to make recipe cards for everyone to take home in case they wanted to try it again at home....or simply wanted a little reminder of our night.   After I cut all of my paper, I wanted to continue the vintage look of my patterned paper and tore the edges of all of the pieces by hand.  I'm pretty certain my coworkers at my family's business where I answer the phones a few mornings a week thought I was a little nuts.

Maybe I am....but I think the cards turned out really cute!

Once everyone was gathered around the table, I felt a little silly explaining how to do everything because I was worried about coming across as a know it all and I'm far from knowing everything there is to know about making pizza dough.   The little I do know comes from repeated trial and error with my family as willing taste testers.   However, my passion for good, homemade food and wanting to share with others how easy it really can be is what drives me and I hope I was able to share even just a little of my enthusiasm.

I made a large batch of pizza sauce the day before for those a little intimidated by making pizza margherita style.  A few chose the ease of the sauce but I was pleasantly surprised by how many chose to try using fresh tomatoes for their pizzas.  I provided all of the dough ingredients, sauce or the makings for it, and the cheese and everyone else was asked to bring the toppings for their favorite pizza and some wine to share.  I was thrilled to see such variety!

...

Cristy made a bacon, mushroom, and spinach pizza and I still am not sure how we didn't eat all the bacon when she was frying it up before she could get it on her pizza.  Cathy chose sausage and spinach for hers.   Carla went with classic pepperoni (and we nearly did eat all of it before it went on her pizza!) but added onions and green peppers.  I don't know why I haven't added green peppers to any of my pepperoni pizzas before but you can be sure I will in the future!   I topped mine with prosciutto and arugula because it is a combination I adore ever since I had it at Piccolo Forno.

Often, I've looked askance at Hawaiian pizza as an insult to pizza but Jen proved me wrong with a slight Italian twist.  She used pineapple and pancetta and the salty sweet taste had me swooning.   I will never scoff at Hawaiian pizza again.   Angie showed me that feta can have a place in my heart by combining spinach, mushrooms, and feta on her pizza.    Earlier in the day, Amber texted me with a dilemma; she couldn't decide which type of pizza she wanted to make and would it be okay if she made two?  Of course!    She deftly combined gorgonzola and sliced pear and drizzled the whole thing with trufle oil for a very intense pizza.   Then, she brought us all to our knees with a dessert pizza that had all of the naughty things on it:  peanut butter, nutella, marshamallows and bananas!  I suppose bananas are good for you but when you dress them up with those other things, bananas become very decadent.

A slice from every pizza shows such creativity!

Aftermath.

Potato Chip Makin'

"Eat all the junk food you want as long as you cook it yourself."  Michael Pollan, Rule # 45, 'Food Rules'

I've been mostly following this rule before I even read Michael Pollan's book because I like to know for certain what exactly is in the food that my family and I eat.  No red dye #40 or hydro-ethyl-acid-sulfite-propyl-benzoates for us!  And besides....homemade just always tastes better.

There's still a few foods I'm still buying prepared and this is something I'm working to change.  The three big items are hard pretzels, salad dressings, and potato chips.  The first one I've not found a recipe but I've not searched too hard because out of all the snack foods out there, pretzels seem to be the one relatively simple and unadorned foods.   Last week I made my first salad dressing and it was so easy that I can't believe I've not done it sooner.  I plan on trying a homemade ranch dressing tonight.

The last one--potato chips--is something we don't eat very often around here but we all do enjoy on occasion.  Tristyn has been asking and asking me if we could make them and I agreed but marching band and cheerleading practices and that whole pesky school thing has been getting n the way.  An unexpected cancellation of practices last night gave us a chance to finally try making potato chips.

It was very simple to do.  I peeled potatoes while Tristyn sliced them with the mandolin.   Then we soaked the slices in water for about 30 minutes to remove excess starch while the oil heated up to 350 degrees.  The potato slices were drained, patted dry and slipped into the oil.  The chips were fried until they were golden brown.  I dumped the fry basket out on paper towels to drain away the oil and Tristyn brandished the salt shaker.  That was it!

Of course, Tristyn and I popped hot crunchy chip after hot crunchy chip in our mouths.  A freshly fried potato chip is something everyone who rips open a bag of potato chips from the store has been missing.  There's a loud crunch, an explosion of salt and potato shards, and then everything just melts in your mouth.  Literally.   

The chips cool quickly and are ready to serve plain or with a favorite dip.  They can also be stored in an airtight container for a few days.    Potato chips also make an excellent sandwich companion.....if...

...you don't eat too many hot chips and fill up!  I ate plenty of chips during the making of them that after I took the picture I had to slide the chips back into the bowl--I only had room for the sandwich!  Maybe that's why the rule states "...if you cook it yourself," because by the time you've cooked and sampled the food you don't want anymore.  The onus of consuming the finished product is on everyone else!  

Hmmmm....

Slipping in Summer Requires Reset

Summer is a season of abundance.  Fresh fruit and vegetables are everywhere and people are tripping over them -- quite literally in the case of those with gardens!  

Deep dark greens drizzled lightly with a favorite dressing, sweet buttery corn, grilled zucchini, plump tomatoes bursting with juices.....the list can go on and on.  But sometimes...oh, sometimes!

A bad thing can happen.

Summer is also the season of grilled cheeseburgers, rainbow sprinkled ice cream, amusement park funnel cakes, S'mores milkshakes at Burgatory, and crisp steak fries everywhere one goes.  And then, let's not forget the countless picnics, parties, and get togethers that friends have!  Chips, chips, and more chips and occasionally some brownies thrown in for a bit of variety.  My friends, unfortunately, do not share the same food values that I have.  I prefer a whole foods diet with lots of fruits and vegetables and I try to avoid processed foods as much as possible.  Very few come into my home and I try to limit consumption of such things to when I am not at home.   But the month of August has been very difficult for me; I've eaten more bad things in this month alone than I have for the prior three!  

Let's not even get started on the amount of diet Pepsi I was consuming.

At first I didn't notice anything but then I started to notice that I  constantly felt a hunger I couldn't satisfy and I just kept putting more and more bad things inside of me.  I felt heavy and lethargic.  My stomach often wasn't very happy by the end of the day and I constantly felt bloated.  And greasy. And frankly? Just plain gross!  I knew it was what I had been eating--junk--and what I hadn't been eating--whole foods--and I had to do something about it.

I had to reset.

The very next morning, I turned on my new Punch Brothers Cd while I kneaded some dough for  Italian bread and thought about what vegetables I had on hand and what I could do with them.  It was an unseasonably cool day and I decided I would make a nourishing summer minestrone full of vegetables--tomatoes, green beans, zucchini, peas, carrots, celery, and onions.   The aroma filled the house as the soup simmered.The first bite was delicious.  And so was the next and the next and the next and I scraped that bowl clean!

It was just what I needed.  A reset.  Since then, I've been able to return to my preferred diet and I am feeling good in my body again.  Gone is the heavy, bloated feeling.  Gone is the greasy, gross feeling.  I feel light and energetic and more importantly.....

Satisfied.

Picky Eater Eats--This Moment

Joining Soule Mama..

{this moment} - A Friday ritual. A single photo - no words - capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.

P.S.  The bread has mold!  Finally!

Store Bought Bread. An Experiment.

Food rots.  It's supposed to.  That's the way it's been since the beginning of time.  Humans have found ways of preserving food naturally--canning, freezing, dehydrating, smoking, cheesemaking, and brewing to name a few--but in the end, it's inevitable.  Food rots.

Fresh foods and fresh prepared foods begin to break down considerably fast.  Everyone can think of at least once or twice in the last year that they've reached for that tomato to find it in a less than stellar state or pulled out the container at the back of the fridge from last week's leftover dinner to find things growing on it.  

I buy very few pre-prepared foods.  Almost everything I make from scratch except for a few things like butter (though I have made this too in the past!), peanut butter (Whole Foods grinds nut butters on demand-yum!), cheese (hopefully I'll be able to make this soon too!) and a few grab and go snacks like Nature Valley's Crunchy Oat Bars (I have a hopeless addiction to these all natural delicious treats).  But recently, I found myself purchasing a loaf of store bought bread for the first time in years.

At the end of the first week of March, I went out of town for nearly a week while my family remained at home.  I made a few things for them to eat while I was gone but I knew the bread would soon be finished.  Past experience has taught me that they will not remember to thaw a loaf of bread from the freezer and I thought to purchase a loaf of bread to tide them over until my return.  I purchased a loaf of wheat bread at the grocer's and expected it to be rapidly consumed in my absence.  After all, it was pre-sliced and would make it even easier for children in a hurry!

I was mistaken.   I returned home to find the loaf only half consumed and I inquired about so much remaining. (Also, I was curious as to what they ate for lunch--turns out Rick gave them lunch money) Tristyn and Maia told me it 'tasted funny' and that they didn't like to eat bread from the store.   I examined the bread to find it still soft and fresh and I broke off a piece to taste it.  It tasted like ordinary store bough bread; relatively flat and dull in flavor but the flavor was still normal.  I checked the date.

March 12.  I had bought it several days before the expiration date and now it was several days past.  The bread was in the exact same state that I left it in with no staleness or mold.   I marveled at this for a moment but I was preoccupied with all the things one has to do after returning home from a week long trip and I hastily twisted it shut and stuffed it back in the cupboard.

A week later I remembered the bread and pulled it back out.  Again, it was in the same state that I left it in.  I was dumbfounded.  Shouldn't bread 11 days past it's 'Best By' Date be stale?  Have mold of some sort growing on it?  

Homemade bread grows stale only a few days after making it.  Depending on the type of bread and the moisture content it begins to grow bread mold after several days no matter how well it's wrapped.  This store bought bread wasn't even tied shut!  I had only twisted the neck of the bread and tucked it under the loaf without securing it with a twist tie.

Some people might be impressed with the 'staying power' of store bought bread but I was disturbed. Deeply disturbed.   What on earth was in this bread that making it stay in this suspended state?

The ingredients:

wheat flour, ferrous sulfate (iron), thiamine mononitrate (vitamin b-1), riboflavin (vitamin b2), folic acid, water, wheat gluten, high fructose corn syrup, oat fiber, whole wheat, rye meal, wheat bran, soy flour, yeast, salt, vinegar, caramel color, calcium propanoate, ammonium sulfate, enzyme active soy flour, xanthan gum, calcium sulfate, ascorbic acid, datem, soybean oil, enzymes, and soy lecithin.

All sorts of things in there!  I think instead of 'store bought bread' it should henceforth be referred to as 'chemical bread.'

It's been an additional 12 days since I pulled that loaf of bread out of the cupboard.

It's still in 'great shape!'  I've decided to see how long it takes before it grows stale and/or grows mold.  To remind you, it's now 23 days past it's 'use by' date and 28 days since I bought it.

In case you are wondering,

My whole wheat bread has the following ingredients:

wheat flour, honey, salt, yeast, butter, and milk.

Bet you know what all those things are!   And if you are wondering what some of those other ingredients in the chemical bread are,  here's a few things I've found out but please keep in mind this is after very brief, loose, research and I encourage you to do your own:

Cheese & Scarf

Participating in Ginny's Yarn Along.....

I promised this week there would be no more zombies, but I'm afraid to some that my current book might seem just as strange.  My "Making Artisan Cheese" by Tim Smith took forever to arrive in the mail but it finally came after nearly ten days of me obsessively tracking the package's progress.  

The descriptions and instructions for making all sorts of cheeses--from fresh cheese that takes one day to make to cheeses that need to be aged for at least one year--are clear and conscise and I'm excited to try a good many of the recipes once I gather a few supplies.   The basic items needed like rennet, cheesecloth, thermometer, and cheese molds are easy to obtain.   It's the convincing Rick that I need a cheese cave (second refrigerator!) to ripen cheeses in that's going to be more difficult.   I think my best route will be starting with the fresh cheeses as I have a little bit of experience--emphasis on little bit!-- already with them and scouring the county for a clean, second hand refrigertor.

Last week's 'lacy' knitted socks turned out to be quite a success and I was inspired to try a bit more lacework this week.  This pattern is called 'Branching Out' by Susan Lawrence and was recommended as a good beginner lace project which is exactly the type of lace projects I need.  You can follow my progress here on Ravelry and hopefully in a few days you'll see the completed project.

The yarn is Australian Alpaca Centre 100% Baby Alpaca yarn brought to me direct from Australia from my friend Cathy.  She spent a half of a year living in Australia not too long ago and brought me a couple of these deliciously smooshy soft skeins of yarn in the exact shade of blue that I love so dearly.   Cathy is a jewelry artist and can appreciate one's dedication to a certain color or material.

It's difficult to see the pattern in the scarf before blocking but it is supposed to be a series of leaves 'branching out' which is a very apt name for a beginner at lace knitting even if it isn't exactly the right time of year for knitting scarves.  I'm a little slow at knitting lace but I've done three pattern repeats already and I'm starting to get the rhythm behind it.

Tristyn wants me to make the cheddar right away but it's one of the cheeses that needs to be aged in a cheese cave.   I want to make Romano.  

And Parmesan.  Guess we are both going to need a little patience.

Game of Thrones Lemon Cakes

It's official; I AM a Game of Thrones geek.  I read the first couple of novels years and years ago and promptly forgot about them until I saw the trailer for the first season of Game of Thrones on HBO.  It's not often that books from the fantasy genre are turned into television shows and when they are they are often full of fail.  (See the Sword of Truth series by Terry Goodkind-the show was full of cheese!)  But, I'm a long time fan of HBO productions and I had faith that they would do it right.

And do it right they did.  Season one of Game of Thrones was fantastic and it even turned Rick into a GoT geek too!  We both read all of the books and have held endless discussions on them and have been known to scare away family members and friends with our geekery.

Needless to say, excitement for season two ran high in our household and we invited a few friends down to watch the premiere with us.

One of them, Cathy of Intentional Stones, is just as geeky about it as us.  She joined me in making snacks appropriate for the Game of Thrones.  She borrowed my book "The Unofficial Game of Thrones Cookbook" and selected a dish to prepare from it and took inspiration from an alcoholic drink recipe to create her own version.  I wanted to make the lemon cakes Sansa & Arya are always mentioning but I wasn't impressed with the recipe in the book and made my own version as well.  By the way?  The Official Game of Thrones cookbook comes out May 29, 2012.  Of course, I intend on owning both.  Don't judge.  I'm holding back on the GoT coffee mug, tshirt, playing cards, board game, and journal.  For now.

Lemon cakes.  Sweet and tart all at once.

Wildfire.  Cathy put the drinks in cunning little flasks and then packed them appropriately in a wooden crate surrounded by straw.  It was a fantastic idea!

Cheesemonger's Caramelized Onions.  Heavily aromatic with an earthy sweetness.

Basil Pizza & Wine Bar

Crisp garlickly crust crackled underneath a blanket of earthy mushrooms and cool, creamy goat cheese.  Mild, fresh mozzarella held all of the toppings on as I lifted each bite to my mouth.

Mushroom, goat cheese and truffle oil pizza at Basil Pizza & Wine Bar in Brooklyn, NY.

Ideally, one would visit Basil Pizza and Wine Bar with many friends in tow in order to sample as many pizzas as possible.  And maybe even a panini or two.  My right hand neighbor at the bar counter was biting into a piping hot panini and each time he did it sent a burst of basil wafting my way.

Sitting at the bar counter provided plenty of entertainment; you could watch your pizza be made and baked right in front of you.  The only negative part of this was each time a pizza was whisked out of the oven you couldn't help wishing that you had ordered that one instead!

Chevy Sonic Sweets Tour

Chevy is up to its old tricks.

I was invited on their 'Chevy Sonic Sweets Tour' which featured the new Chevy Sonic and a few of Pittsburgh's trendy bakeries.  Of course I immediately said yes!  Cool cars and bakeries?  Who could resist?

     

The Chevy Sonic is a small car with a deceptively roomy interior available as a hatchback or a sedan.  There are a lot of built in features such as USB ports and streaming capabilities for many smartphones.  That means no more fumbling around with strange car adapters and weird mounting devices just to listen to your favorite tunes as you drive.  Between that, good gas mileage (26 city/35 hwy), and an inexpensive price this vehicle would be an excellent choice.  I only wish it came in more color choices!  I'd choose a blue over a red or orange any time.

     

Our first stop was Sugar Cafe in Dormont.  I have been anxious to try this bakery for a few months but unfortunately my travels haven't taken me to that part of town.  Now?

I'll happily go out of my way to drive to Dormont to get more of the Lemon Pound Cake.  Sunshine bursting on a plate.  The pound cake was tart and tangy with just a hint of sweetness instead of the cloying other route so many other bakeries take.    The cupcake was solid and the vanilla macaroon had an excellent fluffy buttercream but it was the lemon pound cake that shined.  It was the best thing I ate all day.  

       

Among all of the Sonics availabe to drive was one solitary Chevy Volt.  I overheard Hal of This Man's Kitchen ask if it was available to drive and when he was answered in the affirmative I immediately asked to tag along in this car.  I've never ridden in a hybrid car and I was intrigued.

     

Just look at the consoles!  There were two screens-one behind the steering wheel and one in the center-to help you get the most out of your driving experience.   The Volt is dual powered-by electric AND gas which means you can drive about 35 miles on electricity alone and about 375 miles on a full gas tank.  According to Edmunds, it gets a whopping 93 city and 95 highway mpg.  This would be the perfect type of car for someone who lives in the city like me and doesn't drive very far on an ordinary basis.  I was very disappointed to learn that one must have a driveway or a garage to be able to plug the car in every night to recharge.  I guess snaking extension cords across the street even if it was safe wouldn't be very practical.  

The Volt navigated the twisty turns and steep hills of Pittsburgh as easily as a gasoline powered car. The vehicle also uses the screens on the consoles to show you how you are driving and also how to maximize your driving for the most efficient experience.  It was a little intimidating at first but after only a few miles a driver would easily catch on and be able to enjoy the drive. 

Hal parked the car (on a hill! see?) on a side street in Lawrenceville and we walked the last block to Dozen Bake Shop.

Dozen has recently went through a lot of changes.  When it first opened, it was known solely as a cupcake shop that rapidly expanded and opened several other cupcake shops around the city.  The original owner eventually scaled back and then sold the remaining two Dozens which were the Lawrenceville shop and also the Oakland shop.  Dozen is now known as Dozen Bake Shop and it is a full service bakery and cafe.

A table full of tempting treats waited for us at Dozen Bake Shop.   Of course there were cupcakes but these were a sampling of some of their offerings in mini version.   The pumpkin whoopie pies were a seasonal nod as were the apple 'pop tarts.'  

      

The apple pop tarts were more reminiscent of an apple hand pie than pop tarts and for that I was glad.  I like the substantialness of pie more than a dinky pop tart.  The push pops were a fun idea but startling in the color of the icing.  Disappointingly, the amount of dye required to tint icing those bright colors was so frighteningly large that all that could be tasted was food dye.  

The cafe menu was intriguing and I plan on returning for lunch one day very soon.

And I might be a little envious of their flour stores.  Just a little.

The last stop on the Chevy Sonic Sweets Tour was Gluuteny in Squirrel Hill.  It is a gluten free bakery that has sweet and savory items and also stocks mixes for the individual who would like to do a little home baking.

I was surprised to see all of the mixes available but I thought this was a wonderful idea for all of those who need or choose to eat gluten free.  It helps make at home baking much more accessible. Gluuteny makes and packages all of their mixes and fans of the bakery know they can trust what they are purchasing and not have the unsurety they may experience when trying to choose a mix from a grocery store shelf.

     

The convenience of their 'grab and go' shelves make stopping in just that much easier.

Breads, bagels, cakes, cookies and more.  Gluuteny has it all.

The brownie had a crisp exterior and a  chewy, deep chocolatey interior.

     

The pumpkin cupcake was a little less 'cake' and a little more 'muffin' in texture.  The pumpkin flavor was bold and the spices used played that up rather than overpowering the pumpkin.  The icing on top was light which was just right for this savory little cake.

Gluuteny is capable of fooling 'gluten eating people' and I think that's pretty darn amazing.

I was sad when the Chevy Sonic Sweets Tour came to an end because it is always such fun cruising around town in cars from the Chevrolet line up and stopping at local eateries in Pittsburgh.   I think we need a Chevy trucks & bbq tour.  What do you think?

I've always wanted to drive a truck.

Edward Marc Chocolatier

Pittsburgh has excellent chocolates.  You just have to know where to look.

Edward Marc Chocolatier is a Pittsburgh based chocolate maker with locations in Pittsburgh's Southside (Inside the fantastic Milkshake Factory), Monroeville, Trafford and even one as far-flung as Washington, D.C.   Their factory is part of their Trafford retail shop and recently I was invited on an All-You-Can-Eat Chocolate Factory Tour.  Oh my!  I said yes right away and I must admit I got ready for the tour by nibbling a piece of chocolate on my way to the chocolate factory.  Just a little priming method.  Ahem!

Edward Marc Chocolatier is located in the old Sherm Edwards Candies building which at first might be a little confusing.  The chocolate company has been owned by the same family since 1914 when Charlie and Orania Sarandou left Greece and decided to make their home in Pittsburgh.  They began making chocolates and selling them informally from a street corner but in barely any time at all the quality of the candy became well known and they quickly opened their first shop on Butler Street in Lawrenceville.  It wasn't until the '70s that they moved to their current location in Trafford.

Each generation of the family has taken the original recipes and kept them exactly the same, but each generation has rebranded the chocolates by updating the name and the packaging.  It's current name of Edward Marc Chocolatier with it's sleek blue packaging and tempting chocolates combined with it's homey, family roots still made by hand in small factory combines the best of both worlds to create exquisite candies.

     

I felt a little like singing 'I've Got a Golden Ticket!' but I spared the crowd and waited excitedly with the crowd lined up happily waiting for the doors to open.  I think all of us were waiting for a Willy Wonka-esque personage to come tumbling out of the door.

     

 We didn't get Willy Wonka and he certainly didn't tumble out of the door, but we did get George Klipka, a local historian who filled us in on the history of Edward Marc Chocolatier.  And better than tumbles was the serenade he gave us as we descended down the stairs and into the white room that smelled of chocolate and apples.

 Everyone was required to wear a hairnet and it caused a lot of embarrassed giggles until we saw teh chocolate.  Then they were rapidly forgotten.  

     

And honestly?  Who can think of anything else when presented with huge slabs of chocoate that are being chiseled off in chunks with a big rubber mallet?  Edward Marc receives its chocolates in 10 pound blocks that come on a 2500 pound pallet of several various single source chocolates. 

     

 They then combine the chocolates in various secret ways to create their signature finished products.

     

 Candy making must be born in the blood.  This little boy belongs to Marc, one of the siblings who own Edward Marc's, and is already a natural at putting apples on sticks for candy apples.    

     

The little boy was happy to eat an apple but I wanted to just lick the nuts, chocolate and caramel off of them.  

 Or.... let's be honest.  I just really want the caramel.  

 The other bloggers and I were given private time to chat with Marc and Dana (the third sibling, Chris, was out of town) about Edward Marc's and ask all of the questions we wanted.  Well, all but one.  I was certain they wouldn't give out their caramel recipe and I didn't have the nerve to ask.  

      

Marc and Dana told us about some of the expansion plans locally and nationally that Edward Marc Chocolatier is working on.  A local grocer's, Giant Eagle in Bridgeville, will be carrying the chocolates along with the downtown Pittsburgh's Saks.  Saks in Palm Beach, New York and DC will also be selling their chocolates for the holidays as well.  A grocery chain in Texas will be carrying their pretzel bites soon as well.

Marc and Dana also mentioned a new candy that is in the final stages of development that will be available soon.  'Pie Pops' are pie flavored truffles on lollipop sticks that will come in various pie flavors such as banana cream pie, oreo pie, and coconut cream pie.  They plan on having five different flavors to begin.  I say, 'Move over cake pops...pie is always better!'

     

Long white tables held dish after dish of tantalizing chocolates to try.  For those old enough to remember penny candy stores-- Remember going in to the store with a handful of change and trying to decide just which candies to buy and how difficult it was?  The spread of candies Edward Marc Chocolates had to sample was just like that.  I knew that I couldn't possibly have room to try one of each and I had to make careful decisions about which ones to try.  

How did I decide?  First, I looked at everything.  When there was the same candy in milk or dark chocolate, I selected only one version to try, alternating if I was trying the dark or milk.  And if I was trying a pretzel or a piece of bark I took the smallest piece.  Other than that?  I'm proud to say I tried every other type.   Perhaps I shouldn't boast about that (and I shall certainly suck in my tummy next time you see me!) but I like to think that I've had 'training on food tours' and I'll sample everything. Except tongue.  But that's another story.  This one is about candy and I loved it all.

 Especially the caramel.  Oh. My. Goodness.  I wanted to channel my inner Lucy & Ethel when I saw these.

                 

Each one is meticulously salted by hand and days later I'm still not sure how so many get finished. One for the box, one for me.  One for the box, two for me.  My obvious gluttony should be evident enough to ensure that I never get hired by a candy company.  That's probably best for everyone.

 

And lest you think, I've not given ample time to white chocolate let me assure you.  I did.  I adore good white chocolate and I one two three of these.

There was only one 'bad' part of this entire tour.  Afterwards, I became obsessed with the need for a Red Velvet Milkshake because normally I visit the Edward Marc Chocolatier that is inside The Milkshake Factory and I always have both-a piece of chocolate and a shake because I like to spoil myself like that.  It's possible that I may have driven down and got a milkshake later that very evening.

Maybe.  Shhh!