Sometimes simple is best – and my retro “60′s cocktail party” monkey is around to remind me of that every now and then. As an always curious foodie I can’t help but pick up and examine the pretzel dips I see in the stores – especially at this time of year. First I look at the ingredients, then I flip it top to me to check the price. WHAT!!! Although they always sound wonderful, for that much money I’ll be back home making my own or putting my all-time favorite on the cocktail table……..
Pretzels, Dijon Mustard and Grated Parmesan Cheese
During my undergraduate days at UNH, when I was eating in dining halls and working my way through school, I could sometimes afford a draft beer at The Tin Palace and take advantage of some things they always had on the table: Pretzels, Dijon mustard and grated parmesan cheese. I’d just request a little plate, pour some mustard on one side, some cheese on the other and have at it. Dip the pretzel in the mustard, then in the cheese. What a treat it was for me! To this day it remains my favorite way to have hard pretzels - really fantastic combination! Since I always have these items on had, I can just whip them out when someone wants a snack – or serve them at a get together using my mom’s favorite party animal.
Timeless Gourmet
Dear Sue!
Did I ever tell you I was born in Dijon?
You can imagine the kinds of jokes I have to put up with mustard! LOL
On a sadder note, Amora company will fold.
Whenever I see a bottle of Cassis with the city name Dijon on it in Japan, I always say, not mustard only!
Cheers,
Robert-Gilles