Week 12: Oh Nuts! Some Weeks are Too Much
I’m going to allow myself a few posts this year where I literally throw something up on the website to keep my commitment to myself.
This is one of those weeks. My daughter Kara is having a baby in May and I’m hosting the shower on Saturday. There are some weeks every month when I fly solo (without Rick) and this is one of those weeks, so I have my hands full.
If I weren’t so stubborn, I’d have booked caterers, purchased cheesy decorations and let myself off the hook, but I just couldn’t do it. You see, part of the enjoyment of entertaining for me is the process… one of the many ways I’m like my mom! I’ve been thinking so much about Kara and the baby, it triggered thoughts of how my mom missed out on my pregnancies and the birth of my kids etc. and I’ve also been thinking about how hard it must have been for her when she had her girls. Kara wants me in the delivery room and I’ll be staying nearby for at least a month to help. My mom, on the other hand, had NO support from either grandmothers….but these thoughts will have to wait for another time.
Bibbi’s Burnt Sugar Almonds
(Mom, why the apostrophe in Almonds?)
This week’s recipe is from my mom’s friend Bibbi, who was part of our lives when we lived in Palo Alto CA. There’s a long story about that relationship and how my sister lived with her…but again for another time….
For now, here’s an adapted version of the recipe using maple syrup instead of sugar. The Tamari sauce adds a subtle saltiness …I love sweet and salty together.
It is super easy and really tasty!
Maple Tamari Almonds
Ingredients
• 2 cup Almonds, raw
• 1/4 cup Pure Maple Syrup
• 2 tsp Organic Coconut Oil
• 1-2 tsp Tamari sauce
Directions
1. Roast the almonds on a dry baking sheet for 10 minutes at 350 F. Stir half way through.
2. In the meantime, combine maple syrup, oil, and tamari in a medium saucepan. Heat on medium heat and bring just to a boil. Add roasted almonds and stir to evenly coat all the almonds.
3. Line the baking sheet with parchment paper and spread the coated almonds evenly. Return the baking sheet to the turned off oven. Crack the oven door open a little and let the almonds dry and cool in the oven which creates a crunchy coating.
4. Serve the same day or store in an airtight container.
Week 12 Recipe Pick (a few days late)
