Re: almonds and mandolins
We're big fans of the almond here. We use them roasted in slivers (or shaved) on green beans, in cookies, in pound cake, in Amaretto Sours, Amaretto in heavy cream whipped to stiff peaks and dolloped onto fresh fruit tarts. I crack them and enjoy them plain (the cracking is an important part of the ritual) with bourbon and ginger ale on Thanksgiving afternoon and all through advent (an old family tradition). My wife has used them crushed into the crusts for cheesecakes.
We have friends with dairy allergies so we get the Silk Almond milk and have it when they visit and then use it on breakfast cereals (I bet it would make for great oatmeal with fresh blueberries). For mandolin content, often while enjoying almonds (in various formats between Thanksgiving and New Years) I'll be listening to the Modern Mandolin Quartet's Nutcracker Suite or Grisman's Christmas Album, or playing carols on my own.
Now I'm all hungry... that's the second time today I have posted about foods... The first was about figs and a wonderful fig reduction sauce my wife makes for a pork tenderloin. Sorry... I gotta go get a snack.
Jamie
There are two things to aim at in life: first, to get what you want; and, after that, to enjoy it. Only the wisest of mankind achieve the second. Logan Pearsall Smith, 1865 - 1946
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