I have been neglecting my French Fridays lately. Well, that is not exactly true. I have still been preparing the recipes from Around My French Table, I just haven't been writing about them. I started a new job, you see, and my time in the kitchen has been unfortunately limited. I do plan to post a belated review of the semolina cake that I threw together on one of my days off, and next week I will wax rhapsodic about the beef daube that I made today, but tonight I am going to talk about the sweet and spicy cocktail nuts that I made last week.
It wasn't until Friday afternoon that I remembered that I was supposed to make something for FFwD. Since I couldn't stand the thought of hoofing it to the grocery store after work, I decided to make something with ingredients that I had on hand. I had some leftover egg whites and a variety of nuts in the freezer, so I decided to throw these cocktail nuts together. These nuts were quite quick and easy to make - until the part where Dorie tells us to lift one nut at a time out of the coating mix, shake off the excess, and place it on a sheet tray. I did that about 10 times, then I started grabbing handfuls and throwing them on the pan.
Well, I think we all know that isn't going to happen.
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