I have never considered myself a crier. Nope not even when Simba’s father died in lion king, could not spark a tear in my child hood eyes. Through my teenage years, high school work was the only thing to make me cry; mainly due to stress but not emotional boyfriend stuff. Only recently(really recently two days ago) I saw the value in having a good cry.
Overall, I do not enjoy crying or do I enjoy the why the way I look after crying too. Who wants to have the red puffy eyes and runny as nose? I see master chef, Idol and SYTYCD when they ask question to spark emotions or criers; I though “OH gosh here we go again” while rolling my eyes.
Rating master pieces.
When I ask my friends about this they say it is form of stress release and it allows for you to experience emotions which have been bottled up. Of course I asked this question about a year ago and have only remembered it; but it really ring true. I responded to their answer with a scoff and a statement about them being such a girl. Sorry to them if they are reading this now and to all women for using this insult.
I think you all know if you have read my last few post, my family members are quite ill right now. Also I have a few complications after my surgery and I have to go back in a few days to get it checked out again. Wisdom teeth extract is simple my ass… Anyway I think something has just tipped me over the edge today.. I started crying not just crying like balling my eyes out crying. Bridget Jones dairy crying. Tissues, screaming, and cursing everything. After this long 1 hour cry, I did feel significantly better; I know that hormones are released from your eyes when you cry but I never believed it up to now. Yes, even I, the science geek had doubts about emotional science.
Crying does not result of a lack of will power or being “too emotional”. It is when you are so invested, so passionate about something that failure or hardships you may come by makes you feel so anguished. Maybe in my adolescent years I didn’t care enough about my something to actually feel that bad. Of course I still will never be a full on crier type but I do see the value in it. At least I am no longer being called heartless by my friends and family.
I know sport season is coming up for the USA and here in Australia. While I am not the biggest fan of sport, I do like the way it brings people together over good food and drink. Allows for one day for a little R&R. We all need that.
So these are mini Sweet pretzel knots! Look how cute they are! Also they are not salty pretzels but sweet ones. After baking I used a watered down rice syrup to coat them. I prefer rice syrup as it is a little more sticky and malty than maple or honey. If you do have those, honey and maple will do the same job, just do not water it down. Mini pretzel sweet burgers, dip them into sauces, eat them out of impulse from the box are all good ways of eating these. These remain slightly sticky which is desirable when the inside is soft and chewy. I did not develop this recipe but used one from a baker I truly trust; I have linked it to her sight with a few adaptation but overall they are the BEST ones. Really and I am a picky pretzel girl.
Stick and sweet pretzel knots
Adapted from Annie Eats, on her adaption from Sweet like home and Alton Brown
100ml warm water
160ml warm milk
120g caster sugar
14g yeast, dry
500g breads flour
60g butter soften
4 Litters of water
50g baking soda
1 egg white
150g rice syrup
Black and white sesame seeds
In a large jug, mix milk and water and 30g sugar. Mix to dissolve, add yeast and allow to stand for 10 minutes or until foamy.
In a large bowl add flour, salt, and remaining sugar. Knead into a soft dough, that should come away from the sides. Transfer to floured bench and knead in soften butter. After continue to knead for 20 minutes. It should have very springy, toughish texture like rubber.
Place dough in grease bowl and allow to rise for 1.5 hours. My kitchen is cold right now, so use your own judgement.
Preheat oven to 220C
Line three baking trays with baking paper and oil it.
Bring water and baking soda to the boil in large pot.
Divide your dough into 20g balls. Take each ball and roll it into a 10-15cm long tube. After knot the long like you would a tie. One length on top of the other then push through the hole made.
Place on tray. Do this with the others. I got 30 from this recipe.
In batches of 4, place them in the boiling soda water. Boil on side for 30 seconds then turn and give another 30 seconds,
Using a skimmer drain the pretzels on a wire rack and top with seeds.
Bake in oven for 15 minutes.
Once baked immediately brush over syrup, leave to cool.