I've been watching/listening to some baseball recently, which is weird. I don't know if you've heard, but the Pittsburgh Pirates are kind of awesome this season, which is even weirder.
If I've learned anything from my brief bandwagoner interest in America's pasttime, it's that curve balls are a real thing. In a game, they come from pitchers and really do curve. Go figure!
In this instance, curve balls come from the universe.
I had an entire post written up and scheduled to publish about these pretzels. And then, at the last minute, I read it and erased the entire thing. Just wasn't feeling it. So, let me start over.
Bet you could guess what they taste like, right? Thanks for reading! The end.
Just kidding. Want more? Crunchy, delicious, addictive, and so very ranch-y with a little help from garlic and dill.
My wonderful husband makes these and considers them one of his specialties. "Specialties" is his nice way of saying, "Things Katy can't or won't make that I do so well." Two of Matt's other specialties are omelets and opening cereal bags. I just... I can't. They never seem to cook evenly, and I always manage to rip the bag halfway down the side, respectively.
Yes, I realize how simple both of those things are to do. I just can't do 'em. I can make risotto and bread from scratch, but I can't open a bag of Raisin Bran to save my life. So I leave that brawny job up to the man.
Could anyone make them? Absolutely. Should you make them? Yes, yes you should. They are incredibly easy. To give you a clue, Matt's original directions read, "Mix. Bake 350 for 15 minutes." Told you they were easy.
If you're on Team Crunch when it comes to snacking, look no further than these pretzels. They are salty and satisfying, and sure to appeal to appetites of all flavors and sizes. And addictive. Really really addictive. Consider yourself warned! A quick foolproof appetizer for a party, a grab-and-go snack at a tailgate, or a simple movie night munch at home with a glass of wine.
He cooks, she photographs, they eat. #theweirdest Stranger things have happened, I suppose :)
-makes a lot... but, still, not enough
1 pound bag large sourdough pretzels, broken into pieces
1 package dry ranch dip mix
1/2 teaspoon dried dill
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
2/3 cup canola oil
Preheat oven to 350 degrees. In a gallon-size resealable bag, combine pretzels, seasonings, and finally oil. Make sure bag is closed and sealed properly and toss vigorously to coat. Arrange coated pretzels in a single layer on rimmed baking sheet. Bake for 15 minutes. Remove and cool completely. Store pretzels at room temperature for up to 1 week.