Tomorrow is Thanksgiving and I wanted to share a brief post of some of the things I’m thankful for…
- A loving and supportive husband & family…
- A pair of sweet boys who call me Meemaw and a fur grandson to take for walks.
- A body that still allows me to do most of the things I want to do…
- A roof over my head, food in my belly, clothes on my back, shoes on my feet and running water…
- An internet that brings me wonderful stories and connects me with my friends and family all over the world…some of whom I haven’t met in person.
I’m sure I can think of more things, but these are the most important at the moment. Rick and I wish you a Happy Thanksgiving filled with people you love.
Here’s a simple seasoned almond recipe from Ina Garten. It’s easy to make and will give your guests something to nibble on while they’re waiting to be served a meal. She calls for marcona almonds which are more expensive but worth the difference in price, in my opinion. If you can’t find them use regular blanched almonds or cashews.
Ina roasts hers in the oven but I prefer to pan roast the almonds on top of the stove where I can keep an eye on them. The go from perfectly golden to overcooked in the blink. The whole thing takes less than 10 minutes from start to finish.
- ½ pound marcona almonds, preferable unsalted (I used regular almonds)
- 1 teaspoon extra virgin olive oil
- 1 tablespoon fresh thyme leaves, chopped fine OR 1 teaspoon dried leaves, slightly crushed in your fingers
- coarse salt to taste
- Toss the ingredients together in a mixing bowl.
- Heat in a large skillet over medium high heat, stirring frequently, until golden and fragrant.
- Serve with a variety of your favorite finger foods like sliced cheeses and veggies.
- These won't keep like ordinary nuts. Store in an airtight container and eat within a week.
We’re so close to Thanksgiving this recipe is probably coming your way a little too late, but do keep it in mind for the rest of your holiday entertaining.
If you like to prepare nuts this way check out my Caribbean Spiced Cashews and Burnt Sugar Almonds…they’re awesome, too!
Be sure to drop by I Heart Cooking Clubs to see what the other bloggers in the group are cooking this week!