March 7 - Lisa's Musings From Every Day Life

My timing's been off this winter.

I've been getting to the Ann Arbor Farmer's Market before Mill Pond Bread's yummy pretzels arrive.

Hard to believe, I know, but in the winter, they don't get to the market until about noon and I'm usually gone by then and off to another assignment.

But today ... ah today ... I was on hand to watch these delectable delights being made from scratch at Hollanders during a special hands-on demonstration of John Savanna's signature German Soft Pretzels.

And at the end of the class, I was able to taste one that was still warm and just out of the oven.

If you haven't these pretzels, you're really missing out on one of life's tastiest treasures.

These pretzels are absolutely the best I've ever eaten ... slightly crunchy and lightly salted on the outside and soft and buttery on the inside.

Did I mention buttery?

It has something to do with the type of butter he uses in his recipe called Plugra, a European-style butter.

Those Europeans really know how to make butter and Savanna really knows how to make a tasty pretzel.

But don't take my word for it -- try one (after noon in the winter) for yourself and see if you don't agree with me.

A word of warning, however, in addition to be yummy, yummy, yummy, I think they're highly addictive.

Must be that special butter.