Reese’s is putting pretzels in peanut butter cups, because ‘the hell with it, it’s 2020’
Alexis Benveniste, from CNN Business, reports the following big news from the world of confections:
This year has been far from sweet, so Reese’s is embracing its salty side by adding pretzels to its peanut butter cups. The Hershey’s candy brand, which launched ‘breakfast cakes’ last month, introduced the newest addition with the slogan: “The hell with it. It’s 2020.”
The candy giant is nervous about Halloween this year, which typically accounts for 10% of Hershey’s annual sales, as the pandemic threatens to put a damper on trick-or-treating. The company is shifting its strategy for what is typically its biggest season. That means less Halloween-focused packaging and more family-sized packs, as many Americans gear up to celebrate at home. Reese’s with pretzels are set to hit stores in November, and the mini cups with pretzels won’t be available until January 2021.
“Let’s face it, we’re all feeling a little bit salty this year,” Ian Norton, Reese’s senior director, said in a statement. “In true Reese’s fashion, we channeled our feelings into sweet and salty deliciousness with new Reese’s Big Cups with Pretzels.”
Hershey, like other confectioners, relies on impulse purchases to drive sales. But people are shopping less during the pandemic, making new and somewhat outrageous candy combinations more important than ever for junk food companies. That’s why there are seemingly two dozen flavors of M&Ms in the candy aisle and a new variety of Lay’s potato chips every month.
“fortune befriends the bold.”
(not my breakfast, but how i imagine it to look if i had ordered the daily specials)
how fun to discover
that one of my favorite breakfast places
has changed up their menu a bit
(maybe now that the students are back on campus?)
adding 11 ‘breakfast beers’
and a daily special of
cake and ice cream
“celebrate everyday like your birthday!”
what’s not to celebrate?
“i discovered a meal between breakfast and brunch.”
avalon bakery and cafe, ann arbor, mi, usa
late summer 2020
when walking downtown
this just sitting on a corner
no palm trees to be found
if you are missing your coconut
did you leave it behind
did you lose it
and not notice?
“in the garden of gentle sanity, may you be bombarded by coconuts of wakefulness.”
after spending the night at daughter #3s’ house
i woke up early at my usual farmer time
everyone else still fast asleep
hunted and gathered food items from their kitchen
soon realizing i had put together a ‘c’ themed breakfast
that was quite satisfying –
coffee with cream, chocolate cookies, cheetos cheese things, computer
i believe all food groups were well represented.
i know this guy might think that ‘c’ is only for cookie, but —
“health food may be good for the conscience, but oreos taste a hell of a lot better.”
Fried Beer- a crispy creation that lets you bite into your brew.
You receive a plate of fried, ravioli-shaped dough with a dark filling. You take a bite expecting meat and are met with the flavor of warm, rich stout. Welcome to the world of fried beer.
Fried beer is the brainchild of Mark Zable, who debuted his creation at the Texas State Fair in 2010 and won that year’s Most Creative award (an honor also bestowed tofried Coke in 2006). Even for those who might be skeptical of the culinary appeal, one has to admire the logistics of deep-frying a liquid. It would be easy to simply fry a beer-based batter, but fried beer keeps the brew—Guinness, to be specific—intact while frying the pretzel dough around it. This is no easy task. It took Zable three years to figure it out. Although he won’t reveal the exact recipe, speed is key. Each nugget of beer-filled dough should be deep-fried for no more than 20 seconds.
And just how does it taste? Zable says, “It tastes like you took a bite of hot pretzel dough and then took a drink of beer.”
Have your ID handy. You must be 21 or older to enjoy fried beer.
“food is vital, but also associated with enjoyment. ”
credits: David Berkowitz, Gastro Obscura
happy national junk food day!
how will you celebrate this special occasion?
if i had to choose, i’d go with
flamin’ hot cheetos, chips n’ dip, and cadbury carmello bar
care to share your favorites?
“foodstuffs absolved of the obligation to provide vitamins and minerals cavorted with reckless abandon.”
the farmers and their market are at rest.
doing important work every day
returning here each week to sell their bounty
sleep comes at a price.
‘if the farmer is poor, so is the whole country.’
how many grandies (and one hoverboard) does it take
to help me carry all of my leftovers home?
this is very kind and also might be a sign
that I am bringing home too much food.
“leftovers in their less visible form are called memories.
stored in the refrigerator of the mind and the cupboard of the heart.”
with the big holiday looming
don’t spend a minute worrying about
what to do with all the leftovers
the solution is just waiting for you to discover
what’s the weirdest jello recipe you’ve ever been served?
was it considered:
a salad substitute?
a side dish of the main meal?
“it’s as if we spend our entire lives avoiding Jell-O
but it is always there at the end, waiting.”
-john grisham, ford county
image credit: kraft/general foods – vintage ad
’tis the season…
“accidentally consumed five biscuits when I wasn’t paying attention.
those biscuits are wily fellows – they leap in like sugary ninjas.”
at the cork and gabel restaurant, corktown, detroit, michigan, usa. fall 2019
cork and Gabel