We interrupt our regularly scheduled programming...

I promised a picture of this month's share, which we just picked up on Saturday, but due to technical difficulties (i.e., I left my camera elsewhere and can't get it back until this afternoon), that will have to come tomorrow. Instead, I offer a sweet and salty treat to perk up your Monday morning.

Remember the chocolate pretzel tart I mentioned in my review of the Harrison? Well, Food and Wine got The Harrison's pastry chef to share her recipe as part of a feature on milk chocolate in this month's issue. The recipe is online here, so you can try it at home! I would, but after a December filled with cookies and biscotti and all kinds of indulgence, I'm trying to cut back on sweets for a while. If you don't like chocolate with pretzels (shock! horror!!), you can try one of the other recipes, found here, such as milk chocolate pots-du-creme, or milk chocolate cookies with malted cream, or... okay, I'd better stop before my willpower disappears. Back to my sugar-free, caffeine-free, vanilla tea, which tastes like cake batter and can hopefully distract me from all that chocolatey temptation.