Okay, not thinking real estate right now . . .  but getting in the holiday spirit.  Coming from England, I just loved Cheese Straws when I was younger.  I used to make them every Christmas.   Here's a recipe with a tangy twist Red-Pepper Cheese Straws to just give an extra zinger.    I'm going to think of some more recipes that I brought from England to my home in West Caldwell  and keep posting them through the holidays. 

Red-Pepper Straws

Ingredients 1 shallot, finely chopped 2/3 cup(s) chopped marinated roasted red pepper 1 tablespoon(s) olive oil 1 1/3 cup(s) grated Parmigiano-Reggiano, plus more for sprinkling 2 sheets thawed frozen puff pastry

Directions:

1. Preheat oven to 400 degrees F. Sauté shallot and roasted red pepper in olive oil, 4 to 5 minutes. Let cool. Stir in grated Parmigiano-Reggiano.
2. Roll 1 sheet puff pastry to 1/16-inch thickness. Trim to about a 16- by 8-inch rectangle. Spread red-pepper mixture over dough. Roll out the other sheet to same dimensions and place over first sheet. Press slightly to seal. Lightly brush with water and sprinkle with more grated cheese.
3. Cut dough into 24 eight-inch-long strips. Twist each strip and transfer to 2 parchment-lined baking pans. Chill for 20 minutes. Bake for 15 minutes.