Last night’s “dinner” (this is the cake just before it went into the oven)
Today we’re going to go to my inlaws and also my Aunt Beatrice’s house. My Aunt house is where the Gibson’s have lived since the 1820’s. This is where my Grandma Gibson cooked for over sixty years and she inspires me everyday. I will someday crack her recipe for biscuits. Mine are awful and I saw my grandmother make them a thousand times. I can’t figure out where I’m going wrong with them.
What do you bring to two different places with no refrigeration in between and carting a baby with you? How about spiced nuts? I love this snack and usually have a batch made for guests when they drop in. They last quite awhile and everyone loves them. They are terrific with olives and any other antipasto ingredients that you put on a platter. I’ll do a blog one of these days about an antipasto platter.
I originally got the idea for this recipe from a Nigella Lawson book. She then got the recipe from an amazing restaurant called the River cafe (in London). I had one of the most memorable meals of my life at this restaurant. It’s where Jamie Oliver did his training. I love Nigella and how she carries herself. She is incredibly well educated, loves food and at least appears to grab life by both hands and wrings its neck. She is also not a size four with a lolipop head-this is the type of woman that I want my daughter to be and to admire on the way to wherever she is going.
Here’s the recipe
Toast (on a cookie sheet with a silicone sheet) 4 cups of assorted nuts (almonds, walnuts, hazelnuts etc.) until browned. Don’t leave them because nuts are the kind of thing that is not done, not done and then burnt. I don’t mind paying for groceries but I HATE to waste things.
You might want to check out these cool websites on avoiding wasting food amongst other environmental issues.
Meanwhile, in a bowl combine: chipotle (all of these are to taste), 1/4 cup brown sugar, dash of curry powder, 3 T. of sea seat (coarse), 2 T. roughly chopped rosemary, black pepper (to taste), 1 T. honey, 1 T. maple syrup, splash of olive oil and 1 tsp. dried garlic.
Add in the toasted nuts while they are hot and enjoy anytime. They would last for quite awhile, I’m guessing, we’ve never made it past a week.