Wednesday, December 31, 2008
There is something to be said about HOPE, however. Hoping the next year isn't as crappy as the last year. Hope that you can finally kick that nasty habit. Hope that you'll finally achieve those goals you've been reaching for. I can dig Hope. It's that we pin it all on one single night that bothers me. I reflect on my personal life on a daily basis and try to tweak things here and there any chance I get. I set goals and reach goals every week. I'm always placing new limits on what I want to achieve, regardless of the date on the calendar.
When we place all those Hopes on one single night...one single hour, we are doomed to be let down. It's similar to starting a fasting diet on Monday and wondering why we can't make it to Tuesday without caving in. We think that if we don't make all those goals and changes on the first day of the new year, well, then the rest of the year is screwed. There's always next year!
What I think I want to do today, is take stock in who I am now. Look at what I want to achieve in the future, and what I think I'd like to work on changing. And try to find peace within. I might not succeed at every single thing on my list, but I might also achieve more goals if I don't put that pressure on myself. But I'm certainly not going to quit trying, just because I fail on the first few days of a new year. I'm going to pick myself back up every single day and keep trying to grow and learn from my past mistakes. I'll get there eventually...with or without the crazy hat or funny noise makers.
Maybe everyone should look at each day as a new day...a new year....and resolve to be the best person that they can possibly be.
Monday, December 29, 2008
So, yesterday and Saturday I spent a great deal of time sitting on the sofa watching Joshua play his video game that Santa brought, and then I would switch gears (and seats) and watch Jacob play our home computer. He's only recently taken interest in NickJr.com games, and is surprisingly good at it. It is fun watching how well they adapt and learn these technologies.
However...today is Monday. I have work to do. But they don't understand that, so all morning I have been telling them "No, I can't watch you." and it's breaking my heart....and theirs. They just don't realize what Mommy actually does on a day to day basis. They think I should be allowed to just sit and watch them all day. Hey...why aren't I allowed to just sit and watch them all day? This isn't fair! Waaahhh..
Plus, it's actually kind of frustrating. I have a morning routine, and it's completely off today. I just want to go hide in a closet with my cup of frickin' tea that I should totally not be drinking in the first place. CAFFEINE! DAIRY! SUGAR! But, look, here I go....mmmm. That's some damn fine tea.
And not to mention this weight I've gained. FUN! Blurg. I just need a minute or fifty to relax and recuperate from these FESTIVE HOLIDAYS!!!! Blurg.
Sunday, December 28, 2008
Slow down, please slow down
I need to find peace, anywhere in me
I feel like I'm under water struggling to get air
I feel like I'm lost in this body, trying to get inside my head
I wanna know, what I'm thinking what I'm feeling
What I want my life to be
I wanna know how I like to plan to make things easier
For everyone but me
-Those Dancing Days "Hitten"
And the full video, if you so desire....it's a brilliant song.
Saturday, December 27, 2008
Our power came on Monday night at 6 pm, and we packed up our stuff and moved back into our frigid home, unpacked, got organized, and in bed by 11 pm. I woke up at 6 am the next day to blizzard conditions and really dreaded going to the interview. I went anyway, and got there with no problems. Although I nearly bit it about 5 times walking up to the doors...ice covered parking lot with snow to disguise it...a nice touch.
Once inside, the DJ's made me feel comfortable as I attempted to slice pieces of pretzel using a plastic knife. When this was clearly not going to work, they upgraded me to a butter knife. Not much better, but oh well, they got to taste some, which was the main goal.
It was kind of a weird interview actually. The previous radio spot i did, was full of questions and took about 5 or 10 minutes. This one was different in many ways. To begin with, one of the DJs asked me several questions off air, right away. I answered them. Then, once on air, he asked me those same exact questions. I assume it was so that I would relax knowing that I had the answer on the tip of my tongue, but seemed a little unusual.
Also, they asked me questions in between commercial spots and songs, so my on air time was fairly small. We did a give away of one of my gift boxes, and that was that. They said they loved the pretzels, and I got a lot of traffic from K105 to my site, but no orders. I hope it's because I mentioned that people should go to Hallmark or Espresso Gallery for a quicker turn around, and not because they didn't think they were worth it, but I might not ever know.
Ultimately I left feeling pretty good about it, and with a huge stash of tshirts, cds and dvds...it was well worth the frosty drive.
Friday, December 26, 2008
sometimes i miss being a kid...
Friday, December 19, 2008
But it's always fascinating to me that anyone feels like my little old pretzels are gift worthy. I had a lady order a gift box a few days ago, and the gift tag read "Enjoy these sweet treats made right here in Fort Wayne!" It gave me a little tingle to know that a grandmother wanted to send my product to her grandchildren, and that she made a point to say they were locally made.
And, yesterday, when I dropped off some pretzels to the Anchor Room, a lady who saw me placing the pretzels in their basket, said, "Do you make those?" And after I told her that I did, she responded, "Oh, those are just wonderful. Weren't you in the mall too?" And that led to my discussion with a complete stranger about my tiny business and our retail adventures. Her comment left me feeling warm and fuzzy though. When people mention they remember us from the mall, I know we made an impression on them, which makes that whole crazy experience worth it.
In a weird way, it's like I'm making lives just a tiny bit better by having created this little business called DipSticks. All across the country (I've shipped to california, florida, las vegas, missouri, utah, arizona, kansas, alabama, new york, & north carolina just in the last week!) people are opening shipping boxes to reveal a nice little chocolate gift that a loved one sent, or that they ordered for themselves, and this all happened because I developed a few crazy pretzel flavors.
I'm not saying that life wouldn't go on without them, or that I'm eliminating global warming or something, but it is pretty cool anyway.
Wednesday, December 17, 2008
This year, given the economic uncertainty, I really wasn't sure what to expect. I assumed sales would be down, and had kind of relaxed a bit. But it didn't really work out that way.
I usually get a huge influx of wholesale orders a few weeks after Thanksgiving, and then again just before Christmas. And every single time I feel like I'm not capable of doing it all, but somehow we manage to get by unscathed. And then, just when I least expect it, come the internet orders!
I don't actively market my web site for various reasons. First of all, I am a one man band for the most part, and keeping track of multiple internet orders is more time consuming and stressful than just one or two wholesale clients. And, secondly, I do my website myself, which limits some of the options that most retails sites have. So, until I have someone more capable managing my site, I will always downplay it a little.
Inevitably though, each Christmas, the masses find me despite my lack of marketing. On Monday I received 6 nice sized web orders, and Tuesday had several orders as well. These are usually very welcome orders, as they are retail, meaning full price, so we do make more profit on those orders. But, they are also the more time consuming orders too. Some people place orders for 1 each of several different flavors, which can take as long as doing 100 of one flavor. Some expect immediate turn around, not realizing they are dealing with a mom and pop shop. And, of course, I do my best to fit what they need, because the last thing I want is for any customers to be upset at our customer service.
I'm not even remotely looking this gift horse in the mouth though. I actually look forward to a day when I can handle hundreds of online orders with no stress at all.
Perhaps when my youngest son is in Kindergarten I can donate more of my time and energy to that, but for now I'm okay with the way things are going.
We'll be on a local radio station in a few days too, which is going to be fun and a little nerve wracking at the same time. I always get nervous, but things tend to work out just fine. It's been a great year, and I look forward to what 2009 brings.
Happy Holidays to you all, and have a blessed New Year!
Wednesday, November 19, 2008
This is great news because the old baskets we used just weren't as appealing. Often, I'd pop in to check on the stash, and find several pretzels just tossed randomly into the basket, with the hang tags bent, or the bows undone. Not appealing.
Not only will this give us a more prominent position in the stores, but it will also clean up the look.
In addition to these new spinners, we also just dropped off several of our holiday and seasonal flavors. Candy Cane, Gingerbread Man, Snow Bunny, Snowman, Christmas Cookie, Hot Cocoa, and others.
I can't wait to see what these new displays do for our sales at Hallmark, we may just be switching all of our stores to these spinners.
Saturday, November 15, 2008
I hope to soon update this blog with news from pretzel land, but until then...come find me on facebook!
Friday, November 7, 2008
Wednesday, November 5, 2008
Then the next week was hors d'oeuvres. The class I signed up for and the class I ended up with were two different things. There were four recipes, or so I thought, but we ended up doing almost 8. We ran out of time..actually we went into double overtime, and had to omit one.
My favorite from that class was the Quick Fried Shrimp with Sweet Toasty Garlic, and the Fried Green Olives. Sounds disgusting, I know. Even for an avid olive lover like myself, I was skeptical, but they were so good it nearly made me want to plunk down the $150 for the deep fryer. But, seriously, people. I do not need a deep fryer. No good can come of that. Before you know it I'd be dipping my pretzels in there, ala deep fried snickers, and/or burning the house down.
The other two mildly passable hors d'oeuvres were two nut mixes. One being a curry based salty mix, and another having candied bacon in it. Um..if it's got candied bacon, I'm there. It was a sweet mix, with dried cherries in it, and pralined pecans too. Yep, it's going to be a good one for the holidays.
But finally, the Thanksgiving Desserts class. On the schedule was, in the order I was most looking forward to, Cranberry Cheesecake with Chocolate Cinnamon Crust, Bourbon Pecan Pie with Buttermilk whipped cream, Spiced Pumpkin layer cake with Cream Cheese frosting, and Molasses Gingerbread cake with Cinnamon whipped cream.
The first dish we sampled was the pumpkin layer cake. The cream cheese frosting also had pumpkin puree in it, which I've never seen done before. It was very moist and flavorful. I'll definitely make it someday.
The next one she made in class was the Bourbon Pecan Pie. First sign of doom was that they couldn't put bourbon in it because they don't have a liquor license. Um, dumb question....why the bejeesus put that on the menu then? That was the whole reason to get excited about it. Everybody knows what a regular old pecan pie tastes like. Then, the final blow was that, even 35 minutes after class was technically over, the pie wasn't done. I didn't even get to taste the non bourbon pecan pie. I guess it's lucky it didn't have bourbon, or I'd have camped out waiting for that beyotch to be done!
Next up to taste was the one I was most looking forward to. You know my current obsession with cheesecakes..so it's not a surprise that it was the cranberry cheesecake with chocolate cinnamon crust. However, the chef decided to do these in the mini, mini form. They were very dried out and the crust to filling ratio was way off, and so the bottom of the cake was hard as a rock. I could not even detect the slightest bit of cinnamon either. And the cranberry sauce just didn't do anything for me. Sounds like I'm being picky. I am. You expect a lot out of these cooking classes when you're paying $40, and I was a little bummed.
But, the saving grace was, ironically, the one recipe I wasn't excited about. That'll teach me! It was the Molasses Gingerbread cake with cinnamon whipped cream. They baked it in a nice bundt pan that was shaped almost like the Swiss Alps. The edges were just a bit chewy, like the edges of brownies, and the center was the most ridonculously moist cake ever. Huge taste of gingerbread and cloves and cinnamon. The molasses wasn't overwhelming at all. I will be making this cake for Christmas too.
It was a very fun class though, and I met some nice people. Foodies are usually fun people and love to talk, so we all got to gabbing about favorite recipes and food tips. I love these classes, and can't wait until the next batch comes closer to Christmas. If you ever get the chance...novice or professional, I highly recommend these classes.
Monday, November 3, 2008
About 100 women attended, and were treated to break out sessions, snazzy fruity drinks with flowers in them, a well thought out cruise theme, and lots of shopping.
We were part of the shopping experience, obviously, and had a table set up to sell our pretzels, apples and marshmallows.
I had no idea what would sell and what wouldn't, so I tried to bring a variety. The most popular item were the 4" pretzels, and then the marshmallows. I was surprised by that actually. I thought the caramel apples would go fast...especially the new Pumpkin Pie ones. The are to die for. But, for whatever reason, we only sold about half of what I brought.
Everything else sold like hot cakes.
My mom came with me, and kept me awake all day. I had about 4 hours of sleep the night before, and got up way earlier than should be natural. And, being on the candida diet, I had no caffeine to perk me up either...just a bag of brazil nuts and some celery. Mmmm. Hmmm.
Mark and the boys stopped by during lunch and livened the day a little, but the boys quickly discovered the Lito Deck, and bailed into the "pool". Jacob was strangling the fake palm tree when Mark quickly decided to get out of there.
Here's a picture when they were actually sitting still.
Overall it was a fun filled day and I got some cool nail polish from the girls at the booth next to us.
I will definitely be there again next year!
Tuesday, October 28, 2008
It doesn't even matter what I say. I could say, "Joshua let's go outside" or "Joshua your shirt's on backwards." and still..."Why?"
After weeks of trying to answer each question logically, I finally had a moment of desperation in which I truly just needed him to shut the heck up. So, one night when Joshua asked if he could have apple cider, I said "NO. IT's all gone."
"Because you drank it all."
"I guess because you really liked it, and now we need to get more from the store."
Seriously? Are you kidding me? I could not take it any more. So my answer to his last "Why?" was "Because Alaska is Purple!"
And he said, "OH. Okay."
If only all conflicts could be resolved that easily.
Monday, October 20, 2008
Fortunately I was able to to get connected with a company in Georgia selling some amazing pecans. But buying them individually was a bit expensive. As time passed, and the Turtle pretzel became by far the number one selling pretzel, I was able to justify the expense of purchasing a large box of pecan pieces, which ultimately saved me money in the long run.
My next traditional flavor had to be toffee. Who doesn't love a Heath Toffee bar? But this was going to be so much better with the addition of caramel. I started out doing things the hard way as usual, and bought Heath bars and crunched them up.
Eventually I realized they sold pre-crunched Heath toffee bits at the store, and have since moved up to using bulk Heath toffee bits from my wholesale supplier.
These two simple pretzels have become the number one and two top sellers consistently, year after year.
Thursday, October 16, 2008
I've had lots of orders lately, for the pretzels, but also for the marshmallows and apples. Those caramel apples are a big hit, and I've created two new flavors for fall: Harvest, and Trick or Treat.
They aren't necessarily new flavors, because I've used them on pretzels for a while now, but they are new to the apples. They look great and taste awesome too. I'll try to get photos up eventually, but that is not my forte. I like taking pictures...I don't like taking the time to upload and prep for web. I'll get to it eventually, I promise.
In the meantime, the boys are keeping me busy as usual. Joshua has become a huge fan of kindergarten, which makes my day start much easier. No more fighting me on the issue, and he usually loves doing homework too. (the picture above is of us at the beach house in NC doing homework. He actually liked doing it on this day.) He's starting to sound out words and read books, which is simply inspiring. As a parent there is something magical when your child starts to grasp such huge concepts like reading. It's a little frightening at the same time, because that means prom is just around the corner, but I'm trying to take one milestone at a time...
Wednesday, October 15, 2008
Anyway, back to the point of this post. When I first decided to make these pretzels as a business, I knew I had to think of other flavors besides my original, Plain Jane, pretzel. Who can make a business on just one candy flavor, or cookie flavor? So, I got busy thinking of flavor combinations.
My favorite dessert, as you already know, is Lemon Meringue Pie. So, my first pretzel flavor attempt involved a lemon flavored candy crunch, and white chocolate to imitate the meringue. I looked at the pretzel as being like a "crust" for the pie, which then led to several more pie flavors, such as Pecan Pie, Pumpkin Pie, and Banana Cream Pie, but more on those later.
The tart lemon candy mixed very well with the sweet chocolate and caramel, and the pretzel provided just the right salty crunch. With this flavor being a winner, the possibilities were endless. From here I just started throwing all kinds of combinations together.
Of course some ended up better than others. Some flavors you just knew were going to be great, and they ended up being the worst. Other flavor combinations seemed weird, but ended up being my favorite. I think I'll do a post on some of those odd ones too.
Tuesday, October 14, 2008
For a two year old's birthday party once, I colored them purple and orange and sprinkled them with neon colored mini dinosaur shapes. They were the hit of the party, and it got my brain thinking.
After asking around if people would buy these, I decided to pursue the idea of turning these delicious treats into a business. But, there were so many changes to come, and the fun was just beginning...
Friday, October 10, 2008
Thursday, October 2, 2008
What I mean is. My two wonderful boys have decided that it was time in their young life to start complaining about each other. It started a few months ago with Joshua getting upset if Jacob took something of his. That I can understand. I mean, if someone takes something of yours you have the right to be peeved.
But now it has morphed/escalated into a situation where not only does Joshua HATE everything that Jacob does, but Jacob is aware of this, and does it ten times more often.
Example: I walk to pick Joshua up from school every day. I have a double stroller in which Jacob sits behind Joshua. The very second Joshua sits down, Jacob is in his face. Usually it's to say "hi Joshua" but lately it's to make some annoying noise or to "spit" at him. no, he's not actually spitting, it's just a raspberry kind of sound, but it is annoying.
So the rest of my formerly enjoyable walk home has turned into bickering and whining between them. "Stop touching me!" "bbbzzbzzzbbzz" "Stop spitting at me!" "Bzzbbbbzzzzzzzzz" "Stop it!"
I can't even blare my headphones loud enough to drown out the sound. I'm trying to decide if I should give up the walking and kill the environment a little more with my gas guzzling SUV, in exchange for saving my ever loving mind. Not sure which is more hopeless at this point.
And in other topics, I've gotten a fairly large order recently for the mini pretzels (about 600 of them) and OMG it's so not a fun time. It is taking forever to do them for some reason and I've run into multiple issues. My wholesaler has been out of the required sprinkles, the pretzels have been too big for the desired packages, resulting in me needing to go a size up, the type of cereal wasn't right at first, so we had to change to a different one.
I'm not totally complaining, because I like the company I'm doing these for, but at some time when you own a business you wonder if time involved is worth more than actual money paid.
Lots going on in the coming weeks...gearing up for the holidays. I can't believe it's Fall already. I love the cold temps for candy making, but I do miss the sunny warm days.
Monday, September 29, 2008
The cheesecake called for graham cracker crust, a sweet potato filled middle layer and a praline topping. The crust went smoothly, but I had some issues with the sweet potatoes. Mostly my issues were that I apparently can't read.
I had already peeled and cubed the potatoes and baked them for about an hour before I realized I was supposed to bake them before peeling them. This meant that my potatoes were tough and hard to puree. The cheesecake ended up tasting good, just a little more texturey than desired. The praline topping made the dessert and hid any cracks that popped up despite my best intentions. I attempted a mousse for the top, similar to what I do on my White Chocolate Raspberry cheesecake. I used a vanilla instant pudding and added nutmeg, but the flavors didn't go well with the more mild tasting cheesecake. It was almost like an eggnog flavor, maybe better for a pumpkin pie flavored cheesecake. Next time I think I'll just do a cheesecake flavored mousse with a bit of vanilla bean.
This recipe is a keeper though, and I think I'll make it for a thanksgiving event.
Friday, September 26, 2008
Basically you just start singing a song. The dumber the song, the better. And once the other person starts singing it you say "Got ya singin' it!" It's awesome when you can get someone singing a song like "Karma Chameleon" or "Jimmy Crack Corn".
But last night I was singing a little ditty from one of my favorite bands of all time...Ratt. Do not judge me.
So, there I was singing "Round and Round" and pretty soon my 5 year old, Joshua, was singing it. Mark and I looked at each other and yelled..."Got ya singing it!". We both nearly peed ourselves laughing so hard. Joshua had no clue why we thought it was so funny.
Personally I think it's fantastic that my son clearly has great taste in music.
Thursday, September 25, 2008
It began at 4 a.m. this morning. My son Jacob, who had gone to sleep early last night with a low grade fever, woke me up wanting to go downstairs. I didn't fight him on this, because I never win. We packed up a comfy blanky and a teddy bear and landed ourselves on the sofa in front of spongebob. We were both back to sleep in a matter of minutes.
Joshua woke up at 7 and then my day began again. He was very excited because his daddy was taking him on a field trip with his kindergarten class to the Dekalb County Fair. In between getting him ready for the field trip and keeping an eye on Jacob's fever, I was trying to get myself into some kind of decent appearance for my first meeting with the owner of our client the Espresso Gallery.
Mark usually delivers the pretzels to them, but I wanted to meet her, and he was going to be gone on the trip, so I had planned to drop the pretzels off myself this time.
Got a snack for Joshua, some kleenex just in case the farm animals triggered his allergies, and his back pack ready to go. Mark was just down the street when I realized they forgot his back pack. Thank God for cell phones! I rushed it out to them, said goodbye for the fifth time that morning, and two of my family members were on their way to having a nice day.
Back inside to check on Jacob...still practically comatose on the couch. He just kept saying, "I hurt." I was beginning to worry that it was something like appendicitis or a bladder infection, but then I realized that I was also coming down with a sore throat and aches, and seriously doubted the possibility that I'd caught a bladder infection from him. That made me feel a little better knowing that he just had the flu. But, neither Motrin nor Tylenol were making a difference. Usually one or the other gets them back to normal feeling within a few hours, but this had been over 12 hours and no change.
I managed to pull myself together with a quick, somewhat professional looking pony tail. I finished getting the order together for the 4 coffee shops and was ready to walk out the door when my cell phone rang.
It was one of our best clients, however, they are also our most spontaneous clients. It is not unusual for them to call on a Monday and want 200 pretzels by Tuesday afternoon. Today was no different. They wanted a quick order of about 24 pretzels and 4 bags of bark by today.
Thankfully I had just made up a bunch to have on hand just in case. I left the house with my 3 year old just in his diaper and a t-shirt...but wrapped in a comfy blanket. Swung by the shop to pick up the order for the 4 Espresso Galleries and gather the new last minute order. Realized I had no idea how to get to the Espresso Gallery corporate offices and no way to contact Mark on the field trip. The owner of the store was unavailable as well. I searched their name on my trusty iPhone web browser, mapped out the location, and found it within a few minutes. Then, headed to deliver my other order in record time.
By the time we got back home, I was feeling a little run down, but Jacob was starting to perk up. One sucker and a few gold fish crackers later and the boy is practically back to normal.
After weeks of driving me crazy, my craft area finally got my attention today, and I began organizing it. Jacob made his way to the table and started getting into everything and singing...I knew then that he was going to be just fine.
A very crazy start to a somewhat typical day. Being a business owner is certainly never boring.
Friday, September 19, 2008
Being gone for a week meant putting some business things on hold, and now I'm playing catch up. Plus, we have gotten several orders, some big, that need finishing in the next few days.
I am thrilled to be this busy already. Actually, we've been consistently busy all year, but this is a great indication of what kind of holiday we have waiting for us. With the addition of the new products, especially the caramel apples, we have been able to reach new people and different budgets.
I'm excited about the next few months, and hopefully I'll actually get around to posting regularly again.
Saturday, September 6, 2008
Wednesday, September 3, 2008
And in preparation for our leave, I've had to get a lot of business details under control. I always like to let my wholesale clients know in advance that I'll be leaving in case they need something while I'm gone. It has happened in the past where I get an order while on vacation. I can't drive home to fill any orders this time, so it's plan ahead or get nothin'!
Many of them ordered right away, and a few waited until the last minute, but I've got everybody taken care of. Of course there's the chance that I'll get an internet order, but I'm not too worried about that. Those are usually pretty flexible.
We've had several big orders lately and a few web orders too. Nothing too out of the ordinary, but it keeps me on my toes. With Joshua being in Kindergarten, it has really given me a nice chunk of time to work and get things on a more organized level. It seems like it should be common sense, but I hadn't really realized how much more hectic things are with two kids.
Joshua has always been my quiet, obedient child. He doesn't really seem to take up much of my time or require a lot of attention, like Jacob does, but now that he's in school I'm noticing just how much time he actually did occupy. All the times I have to stop what I'm doing to watch him do some crazy stunt or look at his video game or get him juice/food etc. Not to mention all the times I just randomly stop to hug and kiss the heck out of him, or push him on the swing outside.
Kind of throws a kink in your focus, which can really slow down progress on any project. Now that he's not here, and Jacob seems to have calmed down quite a bit, I'm able to focus and get more done in a shorter amount of time. I have lots of leftover time to play with Jacob, and then by the time school is out, I'm refreshed and ready to handle Joshua and all of his crazy antics.
Who knows, I might actually get some more marketing done for DipSticks. Lately I've just been keeping up with what comes my way, I haven't actively been trying for new business. And, I'm even starting a second business...because I'm insane....so that is taking up a bit of my creative energy too. It's not the same kind of business, so it won't interfere or take any attention away from DipSticks, but it will give me something to do during the day.
I'll post more about that after vacation. I hope to have it finalized by then, and perhaps even a new client or two. Seems like hurricanes come in many forms...
Thursday, August 28, 2008
Monday, August 25, 2008
I picked that name because http://www.dipsticks.com/ was taken. It wasn't being used, mind you, just reserved and "For sale", presumably in the hopes that some car parts manufacturer or auto store would want it. When I approached the owner of this site about buying it from them the exact reply I received from a nice man in Shri Lanka was "We'll entertain the sale in the form of a five figure offer." Considering a typical URL costs less than $20 for a year, my exact reply to this nice, but clearly opportunistic man, was "Well, if by five figures you mean $100.57, then we might have a deal." I never heard back from him again. Was it something I said?
So, I moved on and thought long and hard about what other URL I could use for my newly forming business. I thought http://www.dipsticksgourmetpretzels.com/ was too long. I thought http://www.dipsticksllc.com/ was too formal, not to mention boring as hell.
So, I went with http://www.dipstickspretzels.com/ and was content with that until about a year ago. I had a group of students from IPFW's business dept. helping me with some marketing, and one of them brought to my attention a web site called, and pay close attention here, http://www.dipstickpretzels.com/. Did you see that? The "s" is missing after dipsticks. That tiny little spelling change has been the bane of my existence for quite awhile. The site is poorly constructed and the pretzels they offer are much different, with far less variety than my own.
They have changed absolutely NOTHING about this site in the last year that I've noticed, and there are spelling errors and bad grammar all over the main page. Don't even get me started on the graphics.
I emailed the owner of this site back in the fall. I politely mentioned that her similar URL was causing confusion to my customers and would she be interested in changing her name? I offered to pay for any fees that would occur due to this change as well. Her reply: "I have the same problem."
I took that as a no.
Since then, I have had to make sure that when I give someone my email address or URL, that I stress the fact that there is an "S" at the end of dipstick. But, I still get people calling me saying that I hadn't replied to an email, or that they mailed me something and I never got it, or that they couldn't find my pumpkin pie flavor on the site. After a brief moment of confusion, it usually hits me square in the face that, yes, indeed, they have forgotten the "S".
How much business have I lost because of this tiny difference? How much business might she have gained as well? I may never know. I keep secretly hoping that she won't renew her URL this time and I'll snatch it up too.
So, what's a business owner to do? How do I solve this issue, or is there no way to fix it? Maybe I could change it to dippitydodah.com or dipsticksareyummy.com or damngoodpretzels.com.
What do ya think? Should I change my URL, or just play the hand I've been dealt and hope the other party drops out of the game?
Saturday, August 23, 2008
Then, after I realized that I had forgotten the double butter, I had to cut more of that in, and then try to remember how much water I had already added. Since I'm not an expert baker, and since I had heard pie crusts are a bit temperamental, I feared for the worst. It all pulled together fine, and I just decided that it was going to be okay even if the crust was a bit tough. I rolled it out and then cut my strips for the lattice top and criss crossed like a pro. It was very fun actually, and turned out okay for a novice, I think.
Despite the white insides, the pie filling turned out a beautiful bright red. I was very happy to see that, since that was almost the best part of this pie. Besides the sweet tart flavor that took you by surprise, it was that you could get such a beautiful red pie from purple plums that really made the biggest impact.
Everyone loved this pie, and the crust was ridiculously flaky despite my best intentions! I'd say this is definitely going to be a staple around here from now on. It was quite simple, but looked and tasted very impressive. I wish plums were available, in season I should say, all year.
Basic Pie Dough
Transfer dough to a work surface, pat into a ball and flatten into a disk (no need to refrigerate). Lightly flour the surface then flatten the disk with 6-8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough for one 9-inch single crust pie or one 10 inch galette.
Deep Dish Plum Pie
Place the plums in a large bowl, sprinkle with the sugar mixture and toss to distribute evenly. Immediately transfer to a deep dish pie plate that has been lined with pie dough. Dot the plum mixture with butter.
Carefully position the dough, however you want it, over the plums. Trim the edge neatly, leaving 1 inch of overhang, then place over the fruit, folding the overhang under and pressing against the sides of the dish to seal. Refrigerate the pie until the dough is firm, 20-30 minutes.
Meanwhile, position a rack in the lower third of an oven, and preheat to 375 degrees F.
Bake the pie for 15 minutes. Reduce the oven temperate to 350 and continue baking until the crust is golden and the filling is thick and bubbling about 50-60 minutes more. Transfer to a wire rack and let cool completely. Serve at room temperature or rewarm in a 350 oven for 10-15 minutes just before serving.
Tuesday, August 19, 2008
Lucky for me, I had a whole lot of things to do and people to see yesterday, so I barely had a chance to reflect on the monumental occasion. He was very excited to get there that morning, and when I missed the right entrance and had to go around the block he said, "Mommy! Hurry up or school will be closed!"
As I drove away and watched him in my rear view mirror, he jabbered happily away to the nice lady who was walking him to the door. He didn't need me any more. Not an easy thing to accept as a mom, and especially not for a control freak mom who will probably duke it out with any potential girlfriends for most affection. Yep, I'm that mom.
When I picked him up from school he was very happy to see me and said he wanted to play video games. I asked how school was and he said, "Good. But, mom...there are no computers. There are ZERO computers." We celebrated the moment with Dairy Queen, the official first day of school tradition starting now.
Today I had more time to think about him being gone. It was a bit more sad when I watched him walking all by himself this time to the front door. Apparently these 5 year olds don't need coddling much beyond the first day. "Get out there and figure it out kid!" I know they have to grow up, and I'm thrilled that he's reached this milestone, but man it's hard letting go.
I thought about him all day and wondered if today would be better or worse. I was able to walk over to get him this time, and the brightness on his face when he came bursting out of the front doors made all my worrying seem beyond ridiculous. He was so happy and talked about school and Mrs. Ritenour and the kids all the way home.
I suppose the first day of school will get better the older he gets. Or maybe it will get worse. When he's 16 and driving himself to school, and embarrassed that his mom wants to take a picture of him, I will be sad all over again...but this time for a different reason.
Wednesday, August 13, 2008
I opened the freezer like 400 times. Not sure what I was looking for, and never actually getting anything out of the freezer, but boy I kept looking anyway.
Nothing sounded good enough to eat. Nothing sounded fun enough to do. I wasn't tired enough to sleep, but I wasn't energetic enough to exercise.
I was too tired to read, though, so I didn't even bother with that. And the kids were occupying the TV, so I didn't get to do that. Basically, my day, an entire ten hours of my life, consisted of me roaming my own home searching for nothing.
I felt guilty, because I'm usually so active and I definitely had things that I could have done. But I couldn't even motivate myself to change out of my PJ's, let alone work on a real project.
Do you have days like that? When everything on the surface seems fine. You're technically happy, but yet for some reason the rest of your body is telling you that something is off.
I was a rambling woman...for a brief moment, but now it's time to get back in the game.
Tuesday, August 12, 2008
But, the good news is that the Chef at the hotel in Columbus Ohio, placed a nice sized order to be shipped soon. Perhaps this client will become as fruitful as our other hotel.
If you're going to get bad news, it's always nice to balance it with a little good...don't ya think?
Sunday, August 10, 2008
Months passed, and sporadically I would see DipSticks on her "on deck" list of soon to be blogged about items, only for my name to disappear again in a few days. With this back and forth of excitement and let down, I was getting tired.
I quit checking the blog so frequently, assuming I'd realize when she had finally blogged about them once I started getting more hits to my site. But, that never happened. So, I checked her blog a few weeks back and noticed a poll on her site asking her visitors to vote on whether chocolate covered pretzels were considered candy. Considering her blog is only about candy...I knew where this was going. I immediately voted "YES!!!" chocolate pretzels are candy, but unfortunately I was in the minority. Apparently most people, or at least the majority of those visiting a candy blog, believe that a pretzel dipped in chocolate is not considered candy. I'm also assuming that this means she won't be reviewing my pretzels after all.
But here is where I take issue. Is a candy bar considered candy? What is a candy bar made of? Nuts, toffee, caramel....uh, yeah. Sounds familiar doesn't it? And, if you look at Hershey's Take 5 candy bar that has pretzels, chocolate, nuts and caramel, you could very well just call my pretzels a candy bar. In fact, many of my customers have described the pretzels as a "candy bar on a stick."
So, what does this mean? Probably nothing. Probably just that I need to find a blog that also discusses nuts and snack items, instead of just candy. I don't know if my persuasive abilities are good enough to convince a renowned candy blogger to discount her many voters and review my product anyway. And, on top of that, she may not give them a positive review. And, even more on top of that, what would her review, good or bad, really do for my business? Sure, a positive review would boost sales for a brief time, but it probably would die off eventually. And a bad review wouldn't effect me at all.
It's more than likely just an ego thing. I really dislike when people tell me they make pretzels "just like yours", or have seen store X carry pretzels "just like yours" and then ultimately finding out they are "just like" mine--oh--except that there's no caramel or anything rolled in that caramel. So, you're saying you dip a pretzel rod in chocolate and that is the same thing as what I do? That's like saying you can make a car, except that it has two wheels, and no engine. Exactly the same thing.
I want everyone to know that these pretzels are more than just a stick dipped in chocolate. They are truly a one of a kind experience, that has risen above the usual. A candy bar, with a convenient pretzel handle so that you don't get your hands dirty. What could be better than that?
Thursday, August 7, 2008
I picked up some cd storage bins, that were made of a silver mesh that I thought would go nicely with their contemporary look, but once I got them home and placed some pretzels in them, it was obvious that they wouldn't work. At the Espresso Gallery, our product would most likely be shelved high up on top of the bakery display cases, which meant that you'd never see anything but raffia if we put the pretzels in these cd bins. We needed something that would showcase the pretzels better, and allow people to see what they were immediately.
So, we looked at some other choices of displays from a catalog, ordered a few, and tried them out. The first one was white, and had white plastic hooks. Kind of (a lot!) cheesy, and not exactly the look I was going for. It was a flat unit, and I just couldn't deal with the plastic hooks.
While my other client, The Surface, has the exact display units I want, we couldn't find them anywhere. There's a good chance they were custom made, as they got them from an auction at a clothing store chain. I contacted the owner of The Espresso Gallery and discussed our options. After looking through some catalogs that were on her desk, she actually found something that she liked. We did the measurements, and decided to give them a try.
It's a tall black spinner counter top display unit, and it holds about 40 of the 4" pretzels at a time. It's taller than I had pictured, but it will actually work out well, and allow us to also display bags of pretzel bark, or caramel apples under the pretzels, or we can hang the 8" pretzels and bags of 3 pack marshmallows very nicely.
I'm also not 100% excited about our sign that goes on top of these. We obviously did them ourselves, which is even more apparent when you see them up close. But, we're going to try these out first, and then if they are keepers, we'll invest in some good quality signage.We deliver these this week, so it will be awhile before we know for sure how it works, but hopefully these are a perfect fit.
Trial and error, baby, that's what it's all about...
Wednesday, August 6, 2008
In their last order, they included several Pecan Pie for each store, and it got me thinking. Does anyone eat Pecan Pie during the summer? I'm not even sure why people don't eat pecan pie all year round, but seriously, who does?
And why not? Pecans are certainly available all year long, and corn syrup is a grocery staple. Pie crusts are obviously available or easily made, so what's the big deal?
Maybe because it's a heavy pie, and summer is for light fruit pies. That's probably it, but what the heck, let's eat Pecan Pie all year long. Or, just get your Pecan Pie pretzels at a local Hallmark...even better.
Tuesday, August 5, 2008
This time the focus was on homemade pizzas. We learned a basic, thin crust pizza dough, and a tomato sauce made from scratch. With those two foundation ingredients in place, we created three different pizza style dishes.
The first one was Pizza Quattro Formaggi. With four kinds of cheese, I was in heaven. Fresh Mozzarella, Smoked Mozzarella, Fontina and a fresh Parmigiano Reggiano that I think the Chef wanted to makeout with right there in front of us. No seriously. The dude was really into that cheese.
With prosciutto and basil sprinkled on top, our pizza was complete. Although, even after eating two slices and never getting a single piece of prosciutto, it was a very tasty, light pizza. Our pizza sauce was chunky and seasoned with just the right amount of oregano, thyme and basil, and mingled perfectly with the rest of the toppings. The crust was chewy and crisp, with a nice buttery taste.
Next up on our Italian journey were Pizzettes with Garlic, Mushrooms & Goat Cheese. And when I say garlic, I mean 32 cloves of garlic. Thankfully I didn't have a hot date last night...but wow was I prepared for a major vampire attack.
Actually, the garlic cloves were caramelized in a pan of hot olive oil first, and each pizzette got two cloves, so it wasn't like I ate 32 fresh garlic cloves. In fact, when you bit into one of the cloves, it was surprisingly sweet and mild. But you'd have to ask my husband if my breath was also sweet and mild...
With the addition of caramelized shallots, wild mushrooms and fresh basil, these mini pizzas were a unique taste bud tantalizer, but maybe not my favorite item of the evening. The chef got off track a bit from the recipe, and didn't brush the dough and sprinkle it with salt and pepper, which would've have made it a bit more flavorful. And, he didn't cook the mushrooms first, which would've brought out the flavor more. It didn't help matters for me either that each piece I had barely had any toppings. I didn't hold a grudge that I was given two pieces of pizza with NO prosciutto, and two pieces of pizzette with four times more crust to topping ratio. Nope, not upset at all. Not one bit.
The final dish of the evening, and the one that helped the class to run an hour over scheduled time, was the Sausage and Artichoke Calzone. Using the same exact dough and sauce, the chef added a jar of grilled marinated artichoke hearts, more of that temptress Parmigiano Reggiano, fontina and basil. Technically he wasn't supposed to put the sauce inside the calzone, and so he did one with and two without. I had a piece of each, and preferred the one without the sauce inside. I'm not sure if it's because I was overloaded on the sauce already, or if it was just better without it. While I was initially excited about the grilled artichoke hearts, they actually tasted just like regular old marinated artichoke hearts.
Overall, this class was fun, but honestly I expected a bit more. I had really hoped we'd play around with the crust, maybe do more than one kind, or add herbs, cheese, or anything at all to the dough to make it creative. I'm sure as a time saver, the chef opted to do just the one, but still.
And, the sauce was good, but a bit overpowering to have on each item. It wasn't a smooth sauce, because, yet again, the chef went off track and used fresh tomatoes and onions. This resulted in a nice chunky sauce, but if it would've been pureed, or had he used the called for canned tomatoes, it would've blended in better without adding so much texture.
I'm very glad to have taken this class. I did learn a lot about pizza dough, and how to form it, and even why it's good to toss the dough in the air. Something technical about the centrifugal force...only Alton Brown knows for sure, but whatever the reason, I'm tossing that baby when I make my own.
Monday, August 4, 2008
This time, I added half fresh squeezed lemon juice and half bottled lemon because I chickened out. On my recipe I have in bold, underlined words. "REAL LEMON!!" And, by real lemon I did not mean actual real lemons from the tree, I meant the fake bottled kind called Real Lemon. So, I was a bit scared to do 100% fresh juice, even though I knew better.
It turned out great, but next time I will without a doubt use a full amount of the freshly squeezed lemon juice.
I love watching how the egg whites start as nothing, and just because you whip some air into them, they start to take form. With the addition of some sugar and cream of tartar, Viola! you've got meringue beautiness. Yes that's a word.
In this mini form, it is much easier to share anyway.
mix the above well, and then add
1/2 cup oil
Form into a ball and press into pie pan. Bake at 475 for 10 minutes, or until edges are just turning brown. Be sure to press sides of dough up the edge of pie pan.
Lemon Meringue Pie
In a saucepan, mix sugar, cornstarch, flour and salt. Gradually blend in the water. Bring to boil over high heat, stirring constantly. Reduce heat to medium. Cook and stir for 8 minutes more. Remove from heat. Stir a small amount of the hot mixture into the egg yolks to temper. Return this to remaining hot mixture. Bring to boil over high heat, stirring constantly. Reduce heat to low. Cook and stir 4 minutes longer. Remove from heat. Add butter. Gradually add the lemon juice. Cover entire mixture with plastic wrap, being sure to press the wrap directly onto the surface of the custard. Cool for 10-15 minutes. Pour into cooled pie shell, and allow to come to room temperature.
Spread meringue over pie, being sure to seal the edges to the pastry. Bake at 350 for 12-15 minutes until golden. Cool thoroughly before serving.
Friday, August 1, 2008
At some point he's bound to be called a bad name. There could be kissing involved. He might suck at kick ball...given his genetic pool, there's actually a pretty good chance of that.
But, regardless of my emotional pleas to stay a kid, he has gone and grown up, and will be entering Kindergarten in less than 30 days. I signed him up for registration today, and the administrator showed me the sheet of supplies to get. It just didn't feel right. I can still vividly remember loving the pre-school shopping excursions to get just the right pencils, and the perfect binders and adorable folders with kitties or hearts, or most likely unicorns. Some books I wrapped with cut up shopping bags and decorated them with glee, anticipating the start of what could be the best year ever.
So, this is just wrong. I can't possibly be the parent of a child who is ready to embark on that journey, can I? How will I deal with it? How can I drop him off in the morning and not see him again until 3:30? How will he survive without me?
My first year in Kindergarten was so different than Kindergarten is today. It was only a half day with no homework, and we actually took a nap. I remember playing with blocks and helping to hammer in nails for the "jail" that would be used in the school carnival. I remember my first boyfriend, Jerry Barnes...Holy crap, I had a boyfriend in Kindergarten. That means Joshua could end up with a girlfriend. Oh I'm not ready for this. Maybe we should home school.
Thursday, July 31, 2008
A few months ago, the words Pleasure and Bark would not have gone in the same sentence. My first large order started out very sloppy and unforgiving and annoying and just overall not worth my effort. I had no reference point as to how much chocolate I needed, or how many ingredients, or actually how much I needed to make to end up with the correct weight amount in the end.
I ended up running to Country Kitchen multiple times for several items that I needed at the last minute. Not a pretty sight, but I got it done.
So, when I went into the kitchen to start the process of my bark order this time, I went at it with a different attitude. I had ordered lots of product from my wholesaler ahead of time, probably too much. I had plenty of pretzels, toffee, graham crackers and marshmallows too.
Once I started melting the chocolate I began to feel the relaxation that kicks in when I make the pretzels. It's like a zen zone where I just tune everything out and create. Since I had made a large batch one other time, I had a better plan this time. Believe it or not, it does take some actual thinking to get the bark the way I want it.
I prefer the S'more Bark to have the bottom layer white, with graham crackers and pretzels, and then the top layer to be milk chocolate with the mini dehydrated marshmallows in it, then I drizzle the top with white, and then milk. I think it looks best that way, and the same goes for the Toffee Bark. I start with the dark chocolate layer first that has the pretzels, and then the milk chocolate layer that has the toffee. Drizzle with milk, and then dark, and it's done.
Knowing that I prefer it this way means planning my chocolate melting process accordingly. Since most of my pretzels are made with milk chocolate, I have a tendency to melt the milk chocolate first, but obviously with the bark, I do the opposite. I have to melt the bottom layer of chocolate first, let it set up, and then melt the top layer and pour it onto the chilled bottom.
I was also able to measure the chocolate better this time. I placed 3 pounds of chocolate in each bowl, and therefore knew that each tray would be holding approximately 6 pounds of chocolate. One bowl of each kind of chocolate per tray=6 pounds. So, I made two trays of each flavor.
Probably the only slightly frustrating part is that there's a lot of hurry up and wait. With my pretzels, I can be melting chocolate while I'm dipping the pretzels in caramel, and then while I'm covering them in chocolate, I'm melting more caramel. Never any down time.
But with the bark, there's no in between step. You melt chocolate, that's about it. So, unless I get two microwaves, there's not much more I can do. If I plan ahead though, I can have other things to work on while I wait, like this blog for instance. Or, billing, letters, reading, organizing, ordering, phone calls, emails....the list is seriously endless.
So, bring on the bark orders...I'm ready for ya!
Wednesday, July 30, 2008
A panini with three cheeses, basil and tomato was perfect as usual. The tomato basil soup, a greek salad, and the mandatory chocolate peanut butter pie all satisfied. I didn't feel too bad, knowing it was all lovingly made from scratch, but it didn't stop there.
Friday night I met a friend for coffee, and had a huge Extreme Toffee Coffee Frappe from my other client, The Espresso Gallery. And of course I had to have a white chocolate macadamia scone. A nice cap to the evening.
Onto saturday, where I did fairly well until evening, when my husband and I celebrated our 11th year anniversary at the movies (The Dark Knight was freaking awesome!!) with just a tiny bit of popcorn, and then dinner at our favorite sushi restaurant. I skipped my usual shrimp tempura and settled for california roll and hawaii roll. Neither were calorie free of course, and both had something in them that wasn't candida friendly. But, it was a celebration.
Then, on Sunday, I had to make Jacob's cake. Lots of frosting to be tested, and then of course I had to eat the final product. One piece of the white cake and one piece of the chocolate mousse cake. OH, and some ice cream.
Then, this all culminated with my pie eating marathon last night. Surprisingly, I've only gained a pound or two, but my cravings were a bit stronger yesterday. Luckily I have no other celebrations coming up, so I should be able to get back on track.
The sacrifices we must make for our loved ones....
Tuesday, July 29, 2008
At my third Williams Sonoma cooking class last night, we delved into the adventurous and tasty world of pies. I have always been intrigued by the intricacy of a good pie crust. I've never attempted the highly technical lattice crust top, but I have made several turkey cut outs from dough to place on top of my pumpkin pies. Sprinkled with a bit of cinnamon sugar, these adorable gobblers got rave reviews.
My very favorite pie of all time, however, is lemon meringue pie. But, oddly, not just any Lemon Meringue...it has to be my own.
Growing up, I had a neighbor who was a fantastic baker. Her name was Viola, and my dad always, always, after eating someone else's lemon meringue pie, would say "It's not as good as Viola's." I took that challenge and ran with it.
I got Viola's recipe and have been making it ever since. I still have a few things to perfect, one of which I learned last night. My custard always stuck to the bottom of my pan, no matter how I stirred, or what level the heat was on, so I asked about that last night. Turns out, I just need to be using a double boiler. No one else ever knew that I had custard issues, but I knew, and it always bothered me that is wasn't perfect. (OCD much?)
My crust on the Lemon Meringue Pie is a bit unorthodox, and not a typical roll out and trim kind of crust. It's from the old Azar's Strawberry Pie recipe and is a little on the sweeter side, and very flaky. Also, only requires 5 ingredients (flour, sugar, salt, milk and oil) that I mix right in my pie plate. I prefer it for my lemon pie, because it balances out the tartness from the lemons.
But, last night we made pie crust from scratch, and she demonstrated several crust techniques. I finally learned the lattice top, which isn't nearly as hard as I imagined. And, we did some leafs to place gently around the edge, which looked fantastic.
We made a total of 4 kinds of pies, and guess what? I sampled each and every one. That's right, 4 slices of pie. God, they had to roll me out the door. But, yum. It was worth it. Well, at least two of them were worth it.
Deep Dish Plum was the most ridiculous pie I have ever had. It is seriously edging out Lemon Meringue as favorite, but I'm going to have to make it myself to be certain. Not only did this pie have a glorious slightly tart, just perfect taste, but it also had the most beautiful red filling. The chef said the plums were standard purple variety, but somehow the cooking of them just brought out a deep crimson. Most people thought it was cherry. A plum pie is unusual, so I look forward to bringing this one to a backyard party soon, and hopefully impressing people with my handy lattice work too...
Wild Blueberry Peach was my second favorite of the night. We began the night mixing fresh blueberries and chopping the juiciest peaches and tossing them with a bit of sugar and cinnamon. The combination of the two fruits was brilliant and the juiciness was just right. I will make this one someday too.
Lemon Meringue Pie. Okay. This was a bit of a let down. When I walked in and saw that we would be doing Lemon Meringue, I was obviously overjoyed. My favorite pie, and we'd get to learn how to make it and get to eat it! I wouldn't even have to stand and stir all day to reap the rewards. Hello Heaven. But, once I took a bite, I was a bit disappointed. The use of the fresh lemons was very nice, I tend to use the bottled variety (gasp!) which I won't be doing anymore. However, the custard was, in my opinion, a bit freaky. It was much more whitish colored, maybe the word is opaque? Mine is so much more bright yellow with almost a see through look to it. More gelatinous, I guess. But this one had almost a texture to it, but yet I couldn't detect any actual texture with my tongue. It just had a thicker, more grainy without actually being grainy feel to it, and I didn't like it. My mom, who actually came with me for once, said she liked mine better, but everyone else in the room raved about it. Hmmm..I think I smell a cook off!
The one ego boosting part of this pie is that the chef said that Lemon Meringue Pie is considered the hardest pie to make. People are afraid of the meringue top I guess. But, I love making meringue, and I love making Lemon Meringue Pie. Does this make me a genius baker? Ummm..no. But, it does make me a serious Lemon Meringue Pie lover.
Cherry Almond. This one was probably my least favorite, and only because I can't do that to my beloved Lemon Meringue. Perhaps they should tie for last. This pie utilized the dark "Bing" cherries, and some finely chopped toasted almonds. I adored the almonds in this, but I would've preferred my cherries on the tart side. The ones used just had too much of a deep sweetness to them, and it kind of made for a sickeningly rich pie. Don't get me wrong, I like rich foods, especially in the dessert variety, but this just didn't add up. My mommy agreed, so there.
Overall it was a fabulous evening, and worth all the calories and miscellaneous non candida diet ingredients. My next class is on Monday, and we'll be discovering techniques to homemade pasta....that's going to be fun to look forward to.