salt

Sacaduros

Each month, Emma and I pull out our cookbooks and look for a recipe - usually bread - that will force us to practice some long-forgotten skill we acquired in school. It's a great chance for us to compare notes, talk techniques, and learn together.

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Cocoa Roasted Salty Nuts

Rarely does the urge to snack collide with a surplus of ingredients in our pantry. Actually, let me put it another way: it's not very often that I'm willing to use precious nuts and nice cocoa just because I feel a little munchy. Those sorts of pantry items are always set aside for the next recipe, the next party, or yet another hair-brained idea. I just don't raid my own pantry, so it was unusual I came home the other day and made these cocoa roasted salty nuts for no other reason than I wanted to eat them.

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Chocolate Shortbread

Sometimes monkeying with a good recipe is courting disaster. What could you possibly do to improve on a good shortbread, for example? Well, with the simple addition of some chopped herbs, you have a magnificent rosemary shortbread. Likewise, a smidgen of cocoa transforms this shortbread into a light, sandy wafer that practically dissolves on the tip of your tongue.

But be warned - these cookies have very little structure and are delicate to handle both raw and baked. The raw dough looks like wet sand, and just like a good dune, these disappear fast.

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Pickling Day!

Before leaving town for the weekend, I needed to put up some of our garden's goods. This year has been pretty fruitful in our backyard, and there were pickles and beans ready to can and more zucchini ready to dry.

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