Pretzel Rolls with Beer Cheese Sauce (Milwaukee Style)

It’s about time I posted something, right?  I know, I know.

I’m still settling in-and by settling in, I am having crazy out-of-towners visit (aka my parents and sister), getting adjusted to the new job, and running all sorts of endless errands (new driver’s license, new plates, emissions testing, realizing I don’t have random things like aluminum foil on hand….so, therefore, last minute trips to grocery stores, and trying to figure out a new exercise schedule on this time that I suddenly have on my hands.)  Being a grown-up finally has its perks.

I made these pretzel rolls during one of my first weekends here..as a tribute to my new, awesome city.  Just about every restaurant in my neighborhood has some sort of pretzel-ish appetizer or roll on its menu..with some sort of beer cheese dipping sauce.  Considering soft pretzels (with salt) are some of my favorite indulgences on this planet, I didn’t hesitate to try another version of this Milwaukee favorite.

As for the rolls, I froze a whole bunch of them and will simply reheat them in the microwave when a craving hits. (Amount of time depends…usually about 30-45 seconds will do the trick.)  I didn’t try reheating the cheese sauce, so if anyone out there does, let me know.  (I actually meant to do it and then realized that I had accidentally hidden it behind my milk in the fridge and forgot I had made it.)

Looking for some more homemade pretzel recipes?  Click here and here.

Enjoy with a nice cold beer (particularly with something made in Milwaukee.)

Pretzel Rolls with Beer Cheese Sauce

Servings: about 10-12 large pretzel rolls and approximately 2 cups of cheese sauce (more than enough)

 

Ingredients

 

For the pretzels:

1 cup warm water

2 and 1/4 teaspoons active dry yeast (or one packet)

Vegetable oil

2 and  3/4 cups bread flour, plus more for dusting the work surface

1 tablespoon granulated sugar

1 teaspoon kosher salt, plus more for sprinkling on top of the pretzels

6 cups water

1/4 cup baking soda

 

For the beer cheese sauce:

4 tablespoons unsalted butter

1/2 cup yellow onion, chopped

1 bay leaf

4 tablespoons flour

2 cups beer (I used an IPA.  Use whatever kind you have on hand.)

1 cup heavy cream

1/2 teaspoon whole black peppercorns

1/4 teaspoon ground cloves

Pinch nutmeg

2-3 cups cheddar cheese, grated (I used a sharp cheddar.  You may not use all of this.  I found that the original recipe was too runny for my tastes, so I added cheese and tasted as I went.)

Salt and pepper, to taste

 

Instructions

1. For the pretzels: In the bowl of your standing mixer fitted with the dough hook, combine the warm water and the yeast. Let sit until bubbling, about five minutes.

2. Meanwhile, coat a large mixing bowl with a thin layer of vegetable oil and set aside.

3. In a large bowl, whisk together the flour, sugar, and one teaspoon of salt.

4. Add the flour mixture to the yeast mixture and, using the dough hook, mix the dough on low until it is just combined.

5. Once combined, increase the speed to medium and knead until elastic and smooth, about 8 minutes or so.

6. Roll the dough into a ball and lightly roll the dough in the pre-oiled bowl to completely coat.  Cover with a light cloth and let rest in a warm place until doubled in size, about 30 minutes.

7.  Line a baking sheet with parchment paper, coat the paper with vegetable oil, and set aside.

8. Once the dough has risen, punch it down and knead it on a floured, dry surface just until it becomes smooth.

9. Divide the dough into 8 pieces and form into oblong rolls. Place the rolls on the baking sheet and cut 4 (2-inch) diagonal slashes across the top of each.

10. Cover with a light cloth and let the dough rise again in a warm place until almost doubled in volume, about 15 to 20 minutes.

11. Meanwhile, heat the oven to 425°F and bring the 6 cups of water to a boil in a large saucepan over high heat.

12. Once the rolls have risen, stir the baking soda into the boiling water (the water will foam up slightly-so be very careful).

13. Boil two or three rolls for 2 minutes per side. Using a slotted spoon, remove the rolls, drain, and place on the baking sheet, cut side up. Sprinkle well with salt and repeat with the remaining rolls.

14. Once all the rolls are ready, place in the oven and bake until golden brown, about 10 to 12 minutes.

15. For the beer cheese sauce: In a medium saucepan over medium heat, melt the butter.

16. Add the chopped onion and bay leaf and cook until the onions are soft and translucent, about 4-5 minutes.

17. Add a pinch of salt and the flour, stirring to coat the onions completely, and cook, stirring constantly for about 3-4 minutes.

18. Slowly add the beer to the roux, whisking constantly.

19. Next, slowly add the heavy cream, again, whisking constantly and breaking up any clumps of flour that may have formed.

20. Bring the mixture to a gently simmer, and add the peppercorns, cloves, and nutmeg, and cook, whisking occasionally, for about 30 minutes.

21. Here’s the tricky part: Using a small slotted spoon, remove the peppercorns and bay leaf from the mixture (if you leave a couple of the peppercorns in, it’s ok.  Just be sure you know this before you take  a big bite of cheese.)

22. Remove the sauce from the heat and slowly whisk in the grated cheese, adjusting the amount of cheese to your desired taste and thickness.

 

Sources:  Pretzels directly from Chow and Beer Cheese Sauce adapted from Homebrew Chef.

 

July 25, 2012 - 5:13 am

Blog is the New Black - I ADORE pretzel rolls!

July 25, 2012 - 8:53 am

Katrina (GF Gidget) - I tried making gluten free, dairy free pretzels a few times, but it never quite worked out. Maybe if I make them in roll form I will have better luck. Thanks for the idea! I hope you are loving your new city!

July 25, 2012 - 11:48 am

Emily @ She Makes and Bakes - I started salivating when I saw the title…then I saw the first picture and it got worse from there. I love love love pretzels, and beer cheese is the best. Can’t wait to try!

July 25, 2012 - 12:16 pm

Annie - Oh my GOD. I am making these ASAP. Just wow.

July 25, 2012 - 1:19 pm

AsAVerb - YUMMM pub food in my kitchen, I can’t wait!

July 25, 2012 - 2:00 pm

PEACH - Great Pictures Shanon! Yes our visit was crazy FUN! Milwaukee is lucky to have you there! It is a beautiful place and yes great beer! Pretzel bites look delish! YUMMY!

July 25, 2012 - 2:20 pm

srlacy - (thanks, Mom.)

July 25, 2012 - 3:55 pm

Chung-Ah | Damn Delicious - Oh goodness that beer cheese sauce is pure bliss!

July 25, 2012 - 6:04 pm

Katrina @ Warm Vanilla Sugar - These looks so, so, fabulous!

July 25, 2012 - 6:08 pm

Ann P. - My mouth is watering. These look amazeballs!!!

July 26, 2012 - 8:36 am

Karen - These look amazing! Welcome to Wisconsin!

July 26, 2012 - 12:08 pm

marla - These rolls look amazing!

July 26, 2012 - 2:21 pm

Shumaila - made some beer pretzels the other day. This dipping sauce would have been great with them! Pinned it!

July 26, 2012 - 5:26 pm

Felicia @ LakeHouseEffect - Beer and cheese are two of my favorite things soo I’m guessing this recipe will be a home run!

July 26, 2012 - 5:42 pm

Ashley - welcome to milwaukee!!!

July 27, 2012 - 12:14 am

Javelin Warrior - That cheese sauce looks incredible and I love how you made everything from scratch – so impressive! I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and I can’t wait to see what you create next…

July 27, 2012 - 12:03 pm

Geraldine Saucier - Your recipe post is for two of my favorite things:) I love Pretzel bread and Cheese Sauce. I have this recipe saved and will be making it soon! Thanks for sharing.

July 27, 2012 - 10:50 pm

Samantha - Heck yeah! This post makes me miss Milwaukee…especially all of the lake front festivals…

July 28, 2012 - 7:31 pm

Melissa (Alienbody) - Making these right now, although the yeast is being extremely uncooperative. My husband is home brewer and has had the pleasure of a Sean Paxton meal at the home brewers national conference last June in San Diego. I’m going to make the cheese sauce with our home brewed double IPA (which is, in a word, fantastic). Thanks for the recipe.

July 29, 2012 - 4:18 am

yumgoggle - Your cheese sauce looks so yummy! Pretzels definitely go with cheese sauce, no less. I am glad i can make my own cheese sauce, and my own pretzels too…This is awesome! can’t wait to try!
Anyhoo, we have just recently launched a food photo gallery http://www.yumgoggle.com/gallery/ that allows you to showcase all your great work and share it with all of our visitors. Your phenomenal photos have caught our attention. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there!

July 30, 2012 - 7:26 am

Pretzel Rolls with Beer Cheese Sauce (Milwaukee Style) | Lukor.net - […] View the article’s source Autor: srlacy […]

July 31, 2012 - 10:16 am

Ronja - A sauce made of beer and cheese??? woah!!!

September 4, 2012 - 11:44 pm

Christie - Is it possible to half this recipe

September 5, 2012 - 7:00 am

srlacy - Sure.

September 23, 2012 - 4:17 pm

Keziah - Made theses for Sunday football snacks. Needless to say, I think the hubby is DONE watching football! For tonight…anyway!! Excellent recipe! House smells great too! Thank you!

September 28, 2012 - 2:39 am

Kelsay - I made these and absolutely loved them. The dough turned out perfect. I didn’t use the cheese sauce and instead dipped with Dijon.

October 19, 2012 - 1:25 am

Ann - Can you make this in advance and reheat later? If so, what’s the best method for reheating both?

October 20, 2012 - 1:56 pm

srlacy - hi Ann
I didn’t try reheating the sauce but I assume you could. As far as the pretzel rolls, I did freeze them and they reheated in the microwave just fine.

November 3, 2012 - 8:52 am

Pretzel Rolls with Beer Cheese Sauce « elliek - […] Tuesday I made these Pretzel Rolls with Beer Cheese Sauce courtesy of The Curvy Carrot blog that I found on Pinterest! I had never made pretzels before! Did […]

November 25, 2012 - 8:21 pm

Lisa - I made the pretzel rolls they were super yummy I will make them again. However, the cheese sauce is holy cow STRONG! Now I like beer and I like IPAs but this cheese had such a strong IPA taste that we couldn’t taste the cheese. Simmering it for a 1/2 hour really intensifies the beer. If I make it again I will for sure use less beer or a much milder beer.

December 11, 2012 - 3:37 am

Pretzels with beer cheese sauce | driedredchillies - […] answering my “what should I eat today” question. She sent me this beautiful link from Curvy Carrot adding that If I was up for something elaborate then this is what I should […]

December 24, 2012 - 3:55 pm

NJG - I love IPAs and this cheese sauce was close to inedible due to the bitterness. Beware.

December 30, 2012 - 12:59 am

Kim - I just pulled a batch of these out of my oven and I must say the pretzels themselves are wonderful! The key ingredient must be the brown sugar instead of white. My son will probably devour a whole batch on his own which means I need to whip up another batch (I did them in the bread machine, by the way) before our friends come over for the Seahawks game tomorrow. They are SO good and I haven’t made the cheese sauce yet! I baked them at 425 for 10 minutes and they came out pretty brown, so I might reduce the temp to 400 and bake a little longer tomorrow. Oh and I cut the dough into 1/8’s and then rolled into logs and cut into 8 small pieces. I boiled for 2 min total and then dusted with kosher salt and baked. Hope the next batch turns out even better!

January 2, 2013 - 8:20 pm

Caryn - So I made only the cheese dip tonight. Mixed reviews. I thought it was good but my husband said it needed something and was bland. I added some garlic salt and pepper and more cheese than the recipe called for. I liked it but probably won’t make it again.

January 18, 2013 - 12:28 pm

Food Porn Friday, DERP! « Ermahgerd, Mershed Perderders! - […] Pretzel Rolls with Beer Cheese Sauce from the Curvy Carrot […]

January 21, 2013 - 1:14 am

Party Foods | Cats Can't Cook - […] go with these guys, I made some “beer” cheese. I followed this recipe, but used ginger ale instead of beer, I should have done ginger beer or something that was less […]

February 7, 2013 - 2:02 pm

The Best Run I've Had in Months - […] that the high will be 14-degrees today. Yikes. On my last note, I wanted to share that I made Pretzel Rolls w/Beer-Cheddar Sauce for “dinner” […]

March 15, 2013 - 9:08 pm

Friday Favorites | Iowa Girl Eats - […] dunk: Pretzel Rolls with Beer-Cheese Sauce. Ohhhh myyy gaawwwwsshh. I’d like to dip my entire arm in that cheese […]

March 23, 2013 - 7:05 pm

Homemade Soft Pretzels and Beer Cheese Sauce | Learn, Live, and Explore! - […] Cheese (modified from The Curvy Carrot) Ingredients 4 tablespoons unsalted butter 1/2 cup yellow onion, chopped 4 tablespoons flour 2 […]

January 4, 2014 - 1:37 pm

The Best Run I’ve Had in Months - […] that the high will be 14-degrees today. Yikes. On my last note, I wanted to share that I made Pretzel Rolls w/Beer-Cheddar Sauce for “dinner” […]

January 8, 2014 - 8:16 pm

:beer cheddar soup. - - […] too. We toasted some simple french bread as the side. I wish however that I had remembered this recipe from Curvy Carrot. All that ale and cheese? Let’s be honest, it would have been amazing. Next […]

February 1, 2014 - 2:52 am

Ms Frau - Was wondering as you formed these into rolls, how long or thick are the rolls? Or is it not really particular?

February 1, 2014 - 3:46 am

Ms Frau - I think I answered my own question – when I saw the little piece with cheese, I thought you were forming the dough into little ropes and then small pieces…it wasn’t until I reread I realized that these were really like buns…I get it now…and can’t wait to try it.

February 3, 2014 - 5:46 pm

Pretzel rolls with beer cheese dipping sauce | tuppershare - […] rolls with beer-cheese dipping sauce (originally posted on The Curvy Carrot) For the […]

March 13, 2014 - 10:37 pm

CJ - I crave pretzel rolls whenever I see a pic of one – thank you for sharing the recipe (love soft pretzels with cheese dip)! Also love Milwaukee!

March 14, 2014 - 6:37 am

{GOOD EATS: 12 sweet & savoury beer recipes} | The Sweet Escape - […] 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 […]

April 28, 2014 - 6:51 pm
May 21, 2014 - 2:55 pm

Coconut Lime Tart and other recipes I made forever ago… | elliek - […] birthday party for Jeremy back in March (see how long it’s been!) and I made these Pretzel Rolls again for the party. They are the best right out of the oven but people still loved them! They are […]

August 22, 2014 - 8:38 pm

30+ Pretzel Recipes - Eclectic Momsense - […] Rolls- Bake Your Day Salted Pretzel Buns- My Life as a Mrs. Pretzel Rolls with Beer Cheese Sauce- The Curvy Carrot Sliced Pretzel Bread- Seeded at the Table Pretzel Hot Dog Buns- Amy Kay’s […]

February 1, 2015 - 5:29 pm

Emily - If you only read part of this comment this is the important stuff to know:
#1. Don’t use 2 cups of beer (unless maybe you are using something flavorless like miller light)
#2. Use a flavorful cheese

pretzel rolls are rising now, cheese dip is all cooked. I cut down the liquid becuase it seemed like a lot to me. I used half a bottle of beer and 3/4 cup cream. That’s plenty of liquid for me to make a thick cheesy sauce. Type of cheese is essential in this. If you use a bland mild cheddar you will get a bland dip. I used a two year aged cheddar and it gave it great dept of flavor. The other spices are nice and I didn’t change those at all. I only cooked it until the cream was warmed and thickened because there is no reason to Cook a cream sauce for as long as recommended. Dip can out warm, thick, rich, and cheesy. It is quite delicious, although with a bitter hint from the ipa I used. I might add a sprinkle of sugar when I heat it up in the crockpot for the game this afternoon.

February 3, 2015 - 12:23 am

Janette - you can’t go wrong putting these two things together! Thanks for the recipe! I am for sure going to try this out soon

Grilled Peaches with Ricotta and Pistachios

 

I’m back.  Over a thousand miles and several nights of sleep later (you know, the kind where you wake up and don’t know exactly where you are because you are in a new place….), I’m back to some sort of sanity and routine. I’ve already met so many awesome and fun people.  What a welcome to a great city.  I love this town.

I’m starting this new chapter in my life and couldn’t be happier: new job, new place, new faces and places.  I am actually writing this on the balcony of my new place which overlooks the Milwaukee River-there are boats and seagulls and all sorts of new things to entertain me.  (Sidenote:  I have to say that I love the fact that people on boats always wave to one another.  It’s pretty cool.)  The new kitchen is amazing-I wouldn’t be honest with you if I didn’t admit to have done at least 15 happy dances in it because I love everything about it.  I’m easily adjusting to having counter space (finally!) and cabinet space.  There’s something completely calming about having a semi-organized kitchen.  I’m not used to this.

I’m going to ease back into blogging because right now, the new job is my top priority.  I may not be posting with the same regularity as I have in the past, but I’m going to continue taking it one step at a time.  I’ve missed you guys.  (And, for those of you who have asked about Scout: she’s adjusting from being a hiking-country-dog to a savvy and sophisticated-city-dog.  She’s slowly learning that buses sometimes make loud sounds and that she doesn’t have to stop and stare at every real-life pigeon there is in this town.  Her favorite places are the fountain at the art museum and on her black blanket on my balcony.  She’s suddenly vying for the title of Most Popular Dog in Milwaukee, it seems.)

And, as for the recipes, I am going to continue trying to keep it clean and healthy (for the most part)….but I also want to dive into a lot of new cuisines (which may or may not be all that healthy.)  Bear with me.

This first one is a clean one.  I have a Milwaukee-inspired one all ready to go, but, to be honest with you, I’m exhausted from unpacking/hanging pictures/enjoying this town (and True Blood comes on in just a little bit….), so I’ll save that for a little later this week.  I took this from Sophie Dahl’s new cookbook (my God, I am a little bit in love with this woman-her cookbooks and writing style are like a breath of fresh air.  And her recipes…I want to try every single one…and have coffee with her and be her best friend a little.  Is that bad?)

It’s great to be back.

Grilled Peaches with Ricotta and Pistachios

Servings: 2

Ingredients

2 peaches, pitted and halved

1 tablespoon unsalted butter, at room temperature

1 tablespoon honey (or to your taste)

2 tablespoons ricotta cheese (0r mascarpone)

2-3 tablespoons pistachios

 

Instructions

1. Preheat a grill or grill pan over high heat.

2. Lightly coat the peaches with the butter and place, face down, on the grill pan.

3. Cook the peaches until juicy and soft, a minute or so. (watch them carefully, as grill pans/grills can have varying heats).

4. Transfer the peaches to serving plates and garnish with the ricotta, honey, and pistachios.  Serve immediately.

 

Source:  Directly from Very Fond of Food-A Year in Recipes by Sophie Dahl (aka my new most favorite cookbook).

 

July 16, 2012 - 7:59 am

Suzanne - Oh I do hope you love Milwaukee! It’s my hometown and even though I only live an hour away now, I get so excited when we get to make it back downtown! This recipe is on my list for the week. Thanks!

July 16, 2012 - 8:44 am

Kim Lee - I’m definitely going to have to try this! This weekend I picked about 80 peaches and they are delicious.

July 16, 2012 - 10:16 am

Maggie - Seriously considering making this for lunch — YUM. Good luck in the new city!

July 16, 2012 - 4:03 pm

Chung-Ah | Damn Delicious - Glad you’re back! And these peaches look fabulous! I haven’t tried grilled fruit yet but I will most definitely try it out soon!

July 16, 2012 - 6:45 pm

Ann P. - I would love to eat a huge bowl of these 🙂

July 16, 2012 - 7:08 pm

delia - OMG, you’re in MKE! I moved here last year for residency and absolutely love it here. Can’t wait to read more about your MKE and cooking adventures. Good luck with the new job!

July 17, 2012 - 3:25 am

RecipeNewZ - Wonderful recipe. So simple and elegant. And I just made fresh ricotta today, so this will be my breakfast tomorrow! Thank you for sharing 🙂 pinned

July 17, 2012 - 8:58 am

Lynn Cote - Welcome Back Curvy!!! We miss you here in NH. Glad things are good. We love and miss you!

July 17, 2012 - 4:19 pm

Katie - What an absolutely stunning picture! The peaches are almost glowing. Congrats on the move!

July 17, 2012 - 5:25 pm

Katie - This looks so great! I love to make fresh home made ricotta, and I imagine that with grilled local peaches, some honey, and pistachios it would make a perfect light summertime dessert. Thanks so much for sharing the recipe!

July 18, 2012 - 8:37 pm

Kelsey - Welcome back! So glad to hear you are enjoying your new city and your new kitchen. Best of luck as you start this new phase!

July 23, 2012 - 7:18 pm

Megan - So glad to see you back! This looks awesome!

July 29, 2014 - 10:13 am

Tasty Tuesday – Summer Peach Recipes | 4virtu - Free Online Family Calendar & Organization Platform - […] Grilled Peaches with Ricotta and Pistachios from The Curvy Carrot […]

A Side of the Curvy

Unbenknownst to many, in the very early morning hours (usually on a weekend), my dog, Scout, and I would quietly slip out of the apartment and drive to a local trail in the area.  We’d excitedly dive into nature; Scout always running ahead and chasing squirrels up the trees while I would follow silently behind her, always thinking, always planning, always taking in the quiet and solitude.

The sun would sometimes be barely up, there would be dew on the grass, and there would always be the sweet chirping of birds to guide us along.  We would dive in, ready for the few hours of exploration ahead of us.

And then, we would arrive at my favorite spot in the whole of the northeastern part of the United States.  It isn’t much, just a few flat rocks overlooking a few tiny ponds, in the middle of the hills, high enough to be clear of trees.  This-this was my place.  I would sit, happy to be in the moment, proud of the distance I had climbed (or sometimes jumped, ran, or teeter-tottered on logs over tiny brooks).  If you know me well, you might know that meditation is a constant presence in my life.  And, well, not to get too deep on you or anything, but that’s what I would do when I would get to the top.  Breathing, loving, and being thankful for everything that I could imagine around me.  This was my way to reset, recharge, and find the gratitude that would sometimes get lost in the day to day worries of life, a full-time job, and the little things that can turn out to be really big things.

And then I would start the descent down, through darkness, through swarms of black flies, and even encountering a few run-ins with a big fat tick or two.  I would hit a point where I would just want to get home, wipe all the mud off, and get my day started.  Too much blogging, too much cooking, too much studying, too much pressure.  Real life coming right at me.  A total 180 degrees from the peaceful state I had been in before.  Just get through it.  Just keep walking.  Yeah, it’s nice and peaceful here, but I need to get home.  Why did I hike so far again this time?  One time I actually got lost for a few hours (I got home just fine…) and in the process I learned a few alternate routes, so it ended up being worth it.  I sometimes wished I had someone to come along with me, sometimes I was happy to be alone, and sometimes Scout and I would just play in the woods together, chasing and running with one another.  I’ve never seen a dog smile so much.

And, then, it would always be the same.  I would emerge from the woods onto the wild-flowered path that would eventually turn into a graveled path (a sign of civilization), so proud of what I had accomplished.  Thankful again.  Peaceful again.  And ready to start my day.  Start my life.  Start whatever awaited me.

And so this is what my year here has been.  Excitement in the prospect of adventure, finding peace and gratitude in solitude, dealing with a tick or two (ahem), exhaustion, and, in the end, looking back at how far and long the journey has been.  And being thankful for every second.

I had to make a list of the things that I had learned this year because these are the things that I thought about so many times on these hikes. Maybe they don’t belong on a food blog.  Maybe they belong in my head, unshared with the world.  But, I know many of you out there who have shared the same difficulties and challenges as I have may understand.  After all, we’re all in this together.

 

I’ve learned that sometimes people show anger when they are the most afraid.  And most of the time, the fear is that they will either lose something or be wrong about something.

I’ve learned that sometimes the people who talk the most sometimes know the least.

I’ve learned that there are people who will, just by asking you one question, change your life.  And that question is, “what makes you happy?” (Thank you, Dr. Guill.  You are one of the most incredible people I have ever met.)

I’ve learned that when you start dating someone, and your guy friends tell you repeatedly that he is a jerk, then they are probably right. (said jerk and friends shall remain nameless.)

I’ve learned that cupcakes really can make the world a better place.

 I’ve learned that if my dog likes you, then you still can be a mean person.  But if she doesn’t like you, then you seriously are bad news.

I’ve learned that the sound of my feet running through the woods on a trail is one of my favorite sounds in the whole world.

I’ve learned that eating truffle-flavored popcorn at 2am in bed is probably not a good idea (Thank you, Jill and Mari Paz.  You are the smartest, most beautiful, and sincere friends a girl could ask for. Except we probably won’t be doing that again any time soon.)

I’ve learned that there is beauty in most things.

 I’ve learned that some of the best teachers don’t just teach facts: they teach by example, by leadership, and by listening.  And by having a sense of humor. (Thank you, Dr. Brennick, for always making me  laugh.  And always appreciating my love for dancing hair follicles and hugging eosinophils.)

I’ve learned that friends and family are the most important things in life.  And I’ve learned that friends who go out of their way to cross things off your bucket list with you are the most special. (Thank you, Jeff Tiger.)

I’ve learned that there can sometimes be several right answers to one question (Thank you to my attendings and residents, in dermatology and pathology, for challenging and inspiring me every single day.)

I’ve learned that even a little encouragement can go a long way (Thank you to Pat, Lynn, Irene, Cindy, and the rest of the dermatology nurses and staff.  Pat, I will never forget the day you put the note in my bird necklace.  I still have it, and I always will.)

I’ve learned that taking a leap of faith is always the best decision because no matter what, the journey there will teach you something.

 I’ve learned that handwritten notes in the mail from friends can make your day.  And so can random emails and texts.  And so can Play-Doh figures of yourself from your attending that magically appear on your desk during the day.  (Thank you, Dr. Perry-I know you read this, and it  has meant the world to me.  Dr. Memoli, too. Thank you.)

I’ve learned that anything can happen in a year.  Hearts can heal and break and minds can expand.  But it’s always a growing process.

I’ve learned that if you can’t be silly or allow anyone to see you being silly, then we probably shouldn’t be close friends.  Because this girl loves to be silly. (Thank you, Aelayna.  Honeybadgers, donkeys, and supercats are always the best when you are around.)

I’ve learned that people who don’t smile back at you are probably really unhappy with themselves and you have nothing to do with that.

I’ve learned that sometimes you just have to tell it like it is…tactfully, of course. (Thank you, Dr. Samie.  Yes, I DO operate on bubbles, cupcakes, and kittens.  And so should you. Life is much better that way. But I still think lemon desserts are awesome.  And chocolate and hazelnut combinations.)

I’ve learned that a dog’s wiggling tail, a cat’s purr, a glass of wine, and a bubble bath can turn most bad days into much better ones.

I’ve learned that there comes a point in your life (or at least there should come a point in your life) when the judgments of others just don’t matter to you anymore.

 I’ve learned that you can always prove people wrong by going out and doing the one thing they said that you couldn’t do without them.

I’ve learned that true gratitude can be one of the most powerful experiences a human can have.

I’ve learned that some express their care for you in endless ways, whether it’s by including you in a dance class, sharing a dinner, or watching a TV show together every Sunday night (or by simultaneously texting each other while watching a TV show miles away from one another).

I have learned not to take a cab if I possibly can in San Diego. (Thank you to seat belts.)

I’ve learned that I have a lot left to learn.  And I have a lot left to accomplish.

 I’ve learned that if people have a preconceived notion of you, whether its based on your past, your clothes, your voice, or your choice in friends, it’s usually pretty hard to change that.  And if they don’t give you a chance to prove them wrong, well, then, it’s their loss.

I’ve learned that there are little signs and intuitions given to you each day, and that you should trust them.

I’ve learned that I know how to love.  And I know that it might scare people off or appear insincere to some.  But I know that it’s love, and it’s worth giving, even if not returned.

I’ve learned that if you radiate love, it will come back to you tenfold.  In unexpected places and ways, but it will always come back to you.

 

Thank you for an amazing year, Dartmouth.  Thank you from the bottom of my heart.

June 14, 2012 - 5:44 am

branny - Great post. Good luck in your future endeavors!

June 14, 2012 - 8:43 am

Claire - Absolutely beautiful and inspiring!

June 14, 2012 - 9:55 am

Robyn - beautifully written post shanon! i used to fret when people at work didn’t smile back at me, or make eye contact when passing in the halls. i thought it was because they didn’t like me. i, too, came to realize this has more to do with their own unhappiness, and nothing to do with me. now i seek out like-minded people, and don’t waste time stressing over the grumpy ones.

June 14, 2012 - 11:49 am

Aelayna - Love this.
I will miss being silly with you.
I hope you find a new place to hike and find inspiration.

June 14, 2012 - 5:44 pm

Megan - Wow! Great post. I love reading your blog (typically for the food) but this post was beautiful. I am so glad you shared it.

June 14, 2012 - 5:48 pm

Chung-Ah | Damn Delicious - I aboslutely loved this post! Great pictures, and Scout is absolutely adorable.

June 14, 2012 - 6:02 pm

Ann P. - Wonderfully written post, Shanon 🙂 It’s clear you live a very full life, not without its challenges, but definitely brimming with joy.

June 14, 2012 - 6:29 pm

Danielle Zimmerman - Hello!

My name is Danielle Zimmerman and I blog for Blog.RecipeLion.com. I just wanted to let you know that I loved your recipe for Baked Cinnamon French Toast so much that I added it to a blog post I did about our new website AllFreeCasseroleRecipes.com’s launch. If you’re interested, we would like to feature a few of your recipes on that website. I just wanted to give you the option but I mostly just emailed you to let you know that we linked to you here:

http://blog.recipelion.com/super-new-casserole-recipes-website/

Keep up the great work!!


Danielle Zimmerman
Editorial Intern
dzimmerman@primecp.com
Prime Publishing LLC
3400 Dundee Road
Northbrook, IL 60062
847-205-9375 Main | 847-513-6099 Fax

June 14, 2012 - 6:55 pm

Jen of My Tiny Oven - What a lovely post! I found myself nodding in agreement to a lot of your lessons learned. Good Luck!!

June 14, 2012 - 10:40 pm

Andrea - Simply beautiful! Best of luck to you in the next chapter of your life!

June 14, 2012 - 11:19 pm

Rachel - Beautiful post. Clearly, you’ve had an eventful year and have been thinking long and hard about it. I wish I had the dedication to meditate daily, since I definitely suffer from the feeling of “there’s so much to do!”.

June 15, 2012 - 9:26 am

Becky - Absolutely beautiful and heartfelt post – it truly felt as if I were reading your heart! I don’t know you personally, but felt as if I did while reading this – have to admit I found you via your lovely recipes (typically the sugar-laden ones!) but am so very glad you shared this particular post with us – I so enjoyed it. I too love to have that period of “quiet time” – it really does make a world of difference in facing a crazy, hectic, stress-ridden day! Best of luck to you! 🙂

June 15, 2012 - 1:05 pm

Jane - This was so beautiful. 🙂 I started loving it because I, too, spend hours on the hiking trails with my little dog, my constant companion, my furry little best friend. It makes me more centered, more focused, more relaxed, and yet, more aware.

And then I continued to love the piece because you say so many true things. With all of it, life is so beautiful, isn’t it? Thank you for the reminder. We can all ALWAYS use the occasional reminder.

Jane

June 15, 2012 - 5:06 pm

Jill - To help you reflect on your year, here are a few more things that make a day better:)

*Beeeilll and Ehrrrrik
*Malbec and truffles
*The extreme overuse of emoticons
*Bowling with strangers
*Dance lessons
*Meeting many persons mysteriously named Chester
*Defending animals to no avail, even if it means a hunting trip to China
*Cupcake mittens and hats
*”Again??”
*Being recognized as the Curvy Carrot at random parties and in other states
*Dancing at work events as if we’re the only ones there
*Dancing at my wedding with a “single doctor”
*Ice cream factory tours
*Submitting to online shopping
*The Co-op
*Dogs who form relationships, albeit inappropriate at times
*People who form lifelong friendships – we will stay in touch!

Love you and safe travels and can’t wait to hear about all of the wonderful things that lie ahead!!

June 16, 2012 - 8:26 am

Molly - Thank you. This was beautiful.

June 16, 2012 - 11:30 am

Lynn - shannon- you are the best!! I loved spending time with you in derm. How we laughed. How you grew more confident everyday!! I know come July 2nd you will pull up those big girl panties and take on the world!! You can do it. I hope our paths cross again in our lifetimes. I looked forward to seeing you in derm.I also loved the cupcakes and how you got me hooked on making my own ice cream! TTFN- Lynn

June 16, 2012 - 1:02 pm

Kelli - This is beautiful, Shan. Thanks for sharing these wonderful thoughts.

June 16, 2012 - 4:26 pm

Kellie - Beautiful, Shanon! I’m so glad you enjoyed your time in NH and learned so much. You are amazing!

June 16, 2012 - 11:25 pm

Emily - What a beautiful post… thank you for sharing!

June 19, 2012 - 7:05 pm

Ray - Wow. This is the first post I ever read on this website (I came over here bc of all of the amazing recipes I find on Annie’s Eats) and I am breathless. This post was breathtaking all the way through. While it took my breath away, it was also a breath of fresh air, which was so refreshing to the soul. This is inspiring beyond words. While I don’t know you at all, you have a beautiful soul and you are clearly a beautiful, extraordinary person. Thank you so much and may you always be in a state of happiness and peace!

June 20, 2012 - 10:29 am

natalie@thesweetslife - what a beautiful post! thank you for sharing!

June 27, 2012 - 2:12 am

Mallory - This strengthened me. Thank you. You learned some beautiful lessons.

July 4, 2012 - 10:50 am

Uncle Jed - You are a wonderful cathode and a really special person. Thank you for your time with our team, you were an amazing presence. Sorry to have been correct about the jerk, but on the bright side, we TOTALLY agree about Dr. Guill!
I can’t wait to hear about the next chapter, and all the lucky people who get to meet you.
“of course, the possibility of a unicellular neoplasm cannot fully be excluded”

July 9, 2012 - 10:56 am

alice t - even though you questioned the place this post on a food blog…. i have to say- a food blog is a lovely place for this post! because i’ve learned everything belongs with everything! thanks for sharing what you’ve learned and the lovely place that helped you learn!

July 24, 2012 - 11:25 pm

Colleen ~ - Thank you. This totally made my night and it was much needed. Thank you. 🙂