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Nuts

Cajun Spiced Almonds

October 13, 2013 by Charles Leave a Comment

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As I noted last month, Caitlin painstakingly prepared a beautiful array of signs, favors, and gifts for the guests of our wedding.  Among the items, she created over twenty-five welcome bags, each adorned with a hand-painted welcome tag and boasting a sixteen-page booklet of our favorite recipes.

The booklet featured line drawings of several photos from this blog, and guided our guests through meaningful recipes that the two of us had shared.  Among the recipes, there was one for Gooey Butter Cake, a St. Louis original, and an ode to the city where we first met; Lemon Yogurt Cake, a recipe that featured that lemon flavor I love; Sea Salt Caramels, a reminder of our trip to San Francisco together; White Peach Italian Ice, a summer treat that capped the end to a barbeque Caitlin and I hosted, and a tribute to an ice served by one of my favorite dessert shops growing up; and this recipe …

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Filed Under: Sides Tagged With: Almonds, New Orleans, Nuts, Southern, Tabasco

Garlic Free Pesto

May 8, 2012 by Charles Leave a Comment

Garlic can be — to put it mildly — a little strong.  There’s a reason that it’s used to ward off vampires.

And if you ask Caitlin, garlic seems to have a particular staying power with me.  I can come home around 9:00, some eight hours after having eaten lunch, and Caitlin will come up to me, and draw back, before demanding, “What did you eat that had garlic in it?”

To avoid those moments of recoil, …

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Filed Under: Miscellaneous Tagged With: Basil, Italian, Nuts, Pasta, Pesto

Pecan Shortbread

December 28, 2010 by Charles 1 Comment

The march of progress often seems inexorable, with each passing step of time yielding new ground in our scientific and technical fields.

The digital age is the embodiment of this phenomenon.  With the advent of computers, we’ve watched our lives become longer, our automobiles become safer, and our world become closer.

In the world of photography, the digital age has made film obsolete and our cameras smaller and faster.  We’ve gone from the Polaroid to the point and shoot, and from carrying buckets of film to squeezing thousands of images onto a single photo card, no larger than the size of a half-dollar.  We’ve traded film development for image software; our darkroom for a computer.

All of which makes the technical and artistic expertise of an Ansel Adams that much more compelling….

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Filed Under: Desserts Tagged With: Baking, Nuts, Pecans

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