If you want to cook seamlessly on weeknights and have something to eat when there appears to be nothing, here’s my advice: make like a squirrel and fill your larder with nuts (and seeds). I reach for almonds, Brazil nuts, cashews, hazelnuts, peanuts, pecans, pepitas, pine nuts, pistachios, sesame seeds, sunflower seeds, or walnuts in about half of my cooking endeavors. Whether I want to make pesto, add crunch to a salad, or snack before my bike ride, I’m thrilled to rediscover my growing and miscellaneous buffet, and though I’m usually more minimalist about equipment and ingredients that belong …
from Big Girls Small Kitchen http://ift.tt/1GkFG4n
No comments:
Post a Comment