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    Entries by Taneasha (193)

    Wednesday
    Aug302017

    Abba-dabba-doo!!

    For those of you who have been following Authors Kitchen for awhile, you’ll probably have seen my little guy Otto.

    Sadly, he passed away on November 1st last year. This isn’t a sad post, though. Our hearts have had time to do a bit of healing, and we recently added a new beagle to our family. Meet Abba!

    We adopted her from the Humane Society on March 29th. She’s about 7 years old, and the cutest, sweetest, most loving dog you could ever meet. She has had some adventures. We took her up to Idaho for the solar eclipse.

    And once or twice a week she goes to daycare where she hangs out with lots of other dogs.

    Or sometimes, just with her buddy and twin.

    When she gets up in the mornings, there’s nothing she likes more than sitting in the sun, looking out my office window.

    Although, more often than not, it turns into sleeping in the window.

    You see, sleeping is actually her favorite pastime.

    So much so, that I hardly have any pictures of her awake, and the ones I do have, well…

    Anyway, I thought it was time to introduce my girlie. I’m sure she’ll be making the occasional appearance in future posts.

     

    Tuesday
    Jun132017

    How to Make your Nuts Irresistible 

    I’ve often roasted nuts to put in salads, hot cereal, or whatever I’m baking, but for some reason I’ve never roasted my own nuts for snacking. Well, I have been missing out. If you aren’t roasting your own nuts, you need to start. The difference in the flavor from the ones you buy is simply incredible. Freshly toasted pecans is now one of my favorite snacks.

    Here’s what you’ll need: 

    • Raw Pecans 

    Yep, that’s it. My favorites are the ones from Costco. Although, my maid has said she’s going to bring me some from her family’s pecan farm. I can’t wait to try those!

    Preheat your oven to 350°. Then just spread the pecans on a sheet pan in a single layer.

    Into the oven for 8 minutes. Yes, I said 8 minutes. Trust me on this one. Pull them out and give them a stir, then spread them back into a single layer.

    Back into the oven for another 8 minutes. They won’t look much different when you take them out, but they will smell divine. In fact, your whole kitchen will probably be filled with the aroma of your nuts.

    Now, allow them to cool completely… of course some of them will find their way into your mouth during that time. Pour the ones that are left into an airtight container. I always have a mason jar of them sitting on my kitchen counter now. You just never know when you might get a craving to munch on some nuts. 

    A couple of quick notes:

    You can really do this with any variety of nut. Pistachios are another favorite of mine. You may need to adjust the cook time a little, but just use your nose as a guide. 

    I like them just the way they are, but if you really like salty nuts, just sprinkle a little over the top right before you stir them. 

    Store the raw nuts in your freezer and roast them in fairly small batches. That way, your nuts will always be fresh!