Pork and pretzels.

Lewisburg.

Sharon's out of town, but here's proof for her that I'm still eating well:



Pork chop, low-temped in apple cider at 60°C, and seared for a good crust. A lovely pink inside, as a good pork chop should be. Pumpkin spätzle with sage. Mustard greens and chard with garlic and chilli. Butter-fried apples. A nice schwartzbier to accompany.

Meanwhile, I prepped an education example for tomorrow's baking class:



Pretzels and pretzel-shaped objects. The same batch, split in half. Those on the left enjoyed a bath in a sodium carbonate solution. On the right, a dip in plain water.

I'll bet you can guess which side smells of pretzel, and which of fresh bread.