NerkyGrrl

You want more spiced pecans? Fine. We’ll make more.

Got a scooter and safety equipment for Christmas from Dad/Santa, so we scootered to the coffee shop.

French toast at the Alcove. Yum! We have really got to bring Grandma here.

Making pecans. It’s a secret family recipe that we put on the internet. Mom says it’s as good as secret, since no one else will ever bother to make them.

Here it is:

Tikka Masala Spiced Pecans 

Blend

-1 TBS grated ginger
-1 orange zest & innards (no seeds)
-1 c granulated sugar
-½ Tbs garam masala
-½ Tbs chili powder
-½ Tbs cinnamon
-½ tsp cardamom
-½ tsp salt
-1 large egg
-2 Tbs coconut flour

 Hand mix with
-2 lbs pecan halves until the wet mixture has gotten into the grooves of the pecans.

 Sprinkle over
-2/3 – 1 c more sugar and mix again.

 Roast 40’-60’ at 350 in the oven in an at least 9×13 pan, turning gently every 15’, more often toward the end, to avoid burning. A dry crust will form over the top. Turn this under to expose more of the wet coating. Final time depends on moisture –how big the egg and the orange were. Keep cooking until the pecans no longer glisten anywhere after stirring. They will still appear slightly moist until they have cooled and dried completely outside the oven, after which they will be light and crunchy.

 Let cool completely before bagging.

This Christmas tree looks so good… I could eat it!

It’s the holidays at Frank’s Famous. Their napkin rings are very festive.

We are arranging the ham!

Happy Thanksgiving!

I am thankful for family, and ham, and a bag full hand-me-downs from my cousin Isabel.

Just eating the edamame out of the pods isn’t nearly challenging enough.

Yeah, it’s a little late, but we’re making pumpkin/butternut squash soup. I’m scooping out the seeds for roasting.

(We roasted the butternut squash seeds, too. They were even yummier.)

Mmm. I think the baked salmon roll is best.