This past week has been a whirlwind of school Christmas parties, last minute shopping, late-night gift making, cooking for the book, bbqs and catch-ups with friends. It’s been awesome, but I feel like I haven’t sat once to catch my breath until today. The kids have been nagging at me all day to go out ‘and do something fun’, but me, I’m shattered. Too shattered to barely lift a finger, melting in the heat of summer already. I just need a few days to catch up on some sleep (and finish reading my new book) before the real madness of the silly season begins, that’s not too much to ask eh? Yeah, tell that to my kids as they bounce off the walls. Haha.
Somehow we’ve managed to fluke a good roster this year, meaning Si will be home in time for the big day. He flies in on Christmas eve. The kids have wondered if he might be catching a ride with Santa…
Wishing you all the best for the festive season. Like they say over here in Aussie-land, it’s going to be a ripper of a day here, with temperatures soaring to 40C/104F! We’re spending lunch with friends (who just casually have a pool!), before heading over to Si’s mums later on for a Vietnamese feast. I’m sure there will be many full puku’s (tummies) by the end of the day… xx Emm
My friend who’s hosting her family at her house for Christmas this year, has been talking about making her famous spiced nuts recipe. It’s been on my mind ever since our conversation. So naturally it lead to me making my own…
500g mixed nuts and seeds (I used almonds, cashews, peanuts and pumpkin (pepita) seeds
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 1/2 teaspoons mustard seeds
1/2 teaspoon fennel seeds
1/2 teaspoon black pepper corns
1 1/2 teaspoons ground turmeric
1/4 teaspoon ground cinnamon
2 tablespoons unrefined raw sugar
2 tablespoons olive oil
2 teaspoons fine sea salt
Preheat oven to 160C/315F. Grind all of the spices except turmeric and cinnamon in a spice grinder or mortar and pestle until fine. Place nuts/seeds into a bowl and combine with the rest of the ingredients. Mix until well coated. Spread out onto a baking tray in a single layer and bake for 20-25 minutes, stirring occasionally until lovely and golden. Remove from the oven and cool. Store airtight.