Gratitude, Milestones, and a Sweet Thanksgiving Treat

A Personal Note from the Perfect Locks Family

As Thanksgiving approaches, I find myself in a reflective mood—thinking about family, gratitude, and the incredible community we've built together. This year feels especially meaningful, and I wanted to take a moment to share what's in my heart with you, along with a delicious recipe that's bringing so much joy to our kitchen right now.

2025 — the year I turned 50, along with my partner Gautama.

Reaching this milestone, and reflecting on nearly 20 years of building Perfect Locks together, fills me with deep gratitude...

Standing Strong, Growing Together

As always, Gautama and I are profoundly grateful for your continued support. Perfect Locks is standing strong and growing, with thousands of happy customers, both longtime and new. Your encouragement inspires us to keep innovating, improving, and elevating the quality of our products. Every review, every message, every bit of feedback fuels us to keep going.

The business landscape is constantly changing, and it isn't always easy to keep up. But our motivation comes from you and from our dedicated team, who work tirelessly to uphold our standards of customer service and quality control. Our commitment to ethical sourcing and high-quality craftsmanship will always remain at the heart of Perfect Locks.

A Thanksgiving Wish

From our family to yours, we wish you a warm, joyful Happy Thanksgiving filled with love, rest, and great food.

This year, I'd love to share a recipe I'm currently obsessed with-one that will definitely be on our Thanksgiving table. It's for my fellow sweet-tooth friends:

Dubai Chocolate Tacos

Trust me, this is the yummiest dessert!

Ingredients:

• Ortega Mini Taco Slider Shells
• 3 tablespoons unsalted butter or coconut oil, divided
• 5 ounces kataifi pastry dough, coarsely chopped (about 2 packed cups), thawed if frozen
• 1 (7-8 oz) jar creamy pistachio butter or pistachio cream
• 2 tablespoons well-stirred tahini
• 1/4 teaspoon kosher salt
• 12 ounces milk chocolate chips (about 2 cups), divided
• Cinnamon and sugar (for dusting)
• Fresh strawberries or berries for garnish (optional)

Instructions:

1. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the chopped kataifi dough and cook, stirring occasionally, until golden brown and crispy, about 8-10 minutes. Transfer to a bowl.
2. Immediately stir in the pistachio butter, tahini, and salt until evenly combined.
3. Brush the taco shells with the remaining melted butter and sprinkle with cinnamon and sugar.
4. Fill each shell with the kataifi pistachio mixture.
5. Melt the chocolate chips and drizzle generously over the tacos.
6. Garnish with strawberries or other berries if desired.

Enjoy - it's the yummiest dessert!