While away, I...
- ate really fantastic food (and a lot of it)
- watched two little boys light up with joy
- attended a four-hour high mass (whew!)
- reveled in a visit from bro/sis/bro-in-law
- gave and received foot duvets
- saw a hilarious movie
- had a lot of winter fun...sledding, SNOW, snowfights, snow falling like huge goose feather flakes, new furry boots in the snow, videos of boys hookiebobbing in the snow...
- danced my tail off in an airplane hangar
- saw the biggest book in the world (oddly enough, post holiday food, I weigh exactly the same thing as that book. ugh)
Back to the important stuff...all that fabulous food! Along with the old holiday favorites, it seems like at every gathering I went to there was something new that I'm not sure how I had lived without for so long. Milo's Vietnamese sandwiches will probably reappear once a week in our house, mac n' cheese will never be the same, and so long to frozen pizza for Christmas dinner (an unfortunate part of our recent history)--crab is the new game in town! Oh, and wait until I tell you about the bacon!
But my late Christmas gift to you is a recipe I just came up with today. I have a dear friend that knows my weak spots and spoils me with things I can't resist...the latest being a container of ginger orange candied almonds brought along for the New Year's trip. The ingredient list was short though, and my first try today was fairly successful if I do say so myself! Easy, savory, sweet, slightly salty, filled with protein, excellent on salads or as a snack on it's own...basically, totally irresistable. Have fun!
Ginger Orange Almonds
Note: the picture above shows sliced almonds, as that's what I had on hand today. The originals were made with whole almonds. Use whatever you prefer because it really won't affect the yumminess.
- 1 egg white
- 1 cup almonds
- 1/2 tsp ginger (from the spice cabinet, not fresh)
- 1/4 tsp salt
- 1/2 cup granualted sugar
- zest of one orange
Directions: Whisk egg white until no liquid remains. It should be a very thick froth, but does not need to get all the way to soft peaks stage. Add everything else and gently fold together. Spread on a foil covered cookie sheet and bake at 325 for about 10-15 minutes. Stir occasionally to break up the clumps and loosen the nuts from foil. Watch carefully at end, and remove right after they turn a pretty golden brown.