1 Our Facebook chat was shot in the Martha Stewart Living "Turkey Hill Kitchen". I love the light color and Corian counter combination. This kitchen is located in one of our studios at my New York City office. http://www.homedepot.com/c/SPC_BRD_MSL_Kitchen
3 Editorial director of food, Sarah Carey, producer, Judy Morris, Seth and I review the details before going LIVE on Facebook for our one-hour special.
4 I showed Seth the fun ways to make the best round cocktail ice cubes. Ice spheres melt more slowly than ice cubes. A sphere exposes less surface area for the same amount of volume than a cube of ice, and the less surface area exposed to the warm liquid, the slower it melts.
6 I call this drink "Honey Honey". It's made with fresh lemon juice, bourbon, honey, and ice spheres. And, the honey is made by my bees at my farm.
7 Cin cin, Seth!
8 I like sour drinks, but if you don't, use less lemon juice. If you like it sweet, experiment with the amount of honey - it's all dependent on taste. This drink was inspired by my friend, Chef Geoffrey Zakarian. http://www.geoffreyzakarian.com
9 Judy, our producer, takes photos with her smart phone. Everyone enjoys contributing photos to my blog.
10 Seth and I went over to the kitchen counter to prepare our dough for the pretzels.
11 The recipe for these pretzels is in the February issue of our magazine, Living.
12 Seth read the recipe to me as I added the ingredients to the mixing bowl, including flour, yeast, salt, butter and brown sugar.
13 We cut our dough and began to roll it into pretzels. Seth is a very, very good pretzel maker. And, we showed everyone on Facebook how to make these delicious pretzels using an iPhone.
14 Seth had lots of fun making them. Pretzels can be any shape and any size.
15 One question I answered was whether the pretzels could be made ahead of time. The recipe is so easy, so make the dough the night before, and then the next day, just poach them, decorate them, and bake them. Here, Seth counted how long they should be poached.
16 And they only need to be poached for 30-seconds each - they just puff up in the water.
17 Once the pretzels are done, sprinkle them with your favorite toppings.
18 These are the toppings we chose - cheeses, salts, sunflower seeds, poppy seeds -- but you can use anything.
19 I topped the pretzels with a lot of cheese. I think, the more toppings you put on them, the better.
20 One of my favorite pretzels is the one Seth made.
21 He was quite proud of it himself.
22 Sam Schutz from our video team is shooting, while Tina Weber Carmelich holds the boom pole microphone that captures all the audio from above.
23 It's a great project to do with your kids. Here are the pretzels ready to go into the oven.
24 We loved sharing our stories and memories - Seth has been on my television shows many times, and we see each other at many celebrity events. It is always nice to catch up with him.
25 Here's a batch fresh from the oven.
26 Bake them for about eight minutes. Seth called them "robust". He was excited to bring some home to his wife for Valentine's Day.
27 Once they're golden brown, just transfer them to a cooling rack before eating.
28 Seth wrapped cornichons in his pretzel. Cornichons are tart, pickled French gherkins. He called it a pretzel dog. I suggested that Seth share his food thoughts on our web site - maybe he will consider the idea.
29 Sunflower seeds and salt make such a great combination.
30 And, cheese - lots of cheese.
31 The pink and red banner uses three colors of glitter for an ombré effect. It's made by cutting the letters from a foam board, painting with Mod Podge and then finishing with the gorgeous glitter. http://www.marthastewart.com/1051232/lia-griffith