| Pretzel Time

Friends—between deadlines, a series of seven plagues, a broken camera, and a pediatric eye surgery, blogging has fallen by the wayside.  To atone for what was undoubtedly a huge hole in your life, I am going to let you in on a family staple and neighborhood treasure—that with which we win new friends and lure back friends lost. Something for which we are known to creep two blocks down the street in the wee hours of the morn, tap at the door, and beg.  The thing all family road trips begin and end with, late night work sessions are fueled by, and pants are too tight because of: Mazzola Bakery Lard Bread.

“Made with Genoa salami, provolone cheese, pepper and a spread of lard this bread is the object of many a food-lover’s pilgrimage.” It is crazy good, and extra wonderful in pretzel form.  And because I already have to mail a package (one of my despised chores), what do you say we properly motivate both blogger and reader with a friendly competition? I am not educated on the random selection software fancy blogs use for their giveaways, so how about: I will ship a pretzel to whomever leaves me the most amusing factoid in the comments by Monday night.  It won’t be quite as good as if you come visit me and we stay up late to get the fresh baked loaves, but overnight delivery should whet your palate until you can do so.

| Redesign: Two Tiny Kitchens

You think you know a person, only to discover your sneaky sister-in-law turns out to have a
secret super baking blog. And not only did she deprive you of the chief taste tester position, but her blog is being featured on The Martha Stewart Show! In spite of this treachery, we couldn’t let Ashley’s blog make its Martha debut  in a generic template, so this last week was a scramble to give Two Tiny Kitchens a makeover.

Ashley and her sister Anna are serious bakers—even Ivy knows that “Auntie Ashley is the best cooker,” and has several requests after staring at the delicious images on my screen all week. Everyone scurry overpick out a recipe, bake and mail to me!

This was my first time using Typekit (Remember I am a print-loving-gal trying to make friends with this information superhighway), and it is exciting to be able to use real fonts on the web. We still have some kinks to work out, but are generally pleased with our week’s effort. The header was scanned and redrawn from a vintage type book, and it turns out really simple food drawings can be even trickier than complex ones! Major hat tip to my brother Larson for his amazing coding job and above all for not e-killing me every time I requested a minute typographic change.