Day 335: Olives, Goat Feta, Roasted Carrot Hummus, Spiced Pecans, and Bubble and Squeak
In Vancouver tonight. Just a quick in and out to spend the evening with S&R, the husband and twin sister of my lovely friend Rachael, who died a year ago today of brain cancer. (She was 36.) A few others came too, so the 5 of us ate and drank by the fire – what Rach did best – roasted carrot hummus I brought in my carry-on and explained to security was not liquid nor gel; goats’ milk feta, olives and Dry Sack sherry (Rachael’s favourite snack), sweet/spiced rosemary pecans and half the caramel cake from last night that I’m sure improved with age, the frosting developing into a sort of soft caramel fudge. (Also transported in my carry-on and half smushed by a laptop.)
And White Russians and bubbly Moscato.
And K baked a Bubble and Squeak – or what her mom used to call Bubble and Squeak, but was really more of a Shepherd’s Pie – out of leftover roast chicken, roast vegetables, gravy and mashed potatoes they had last night, which she baked and then broiled to get it crispy on top and we ate steaming hot out of small ceramic crocks. (That’s it at the top, before going into the oven.) Bubble and squeak is really an English dish – really a mixture of chopped veggies and potatoes (and sometimes leftover meat), cooked in a hot skillet until crispy on both sides. More like my Mom’s hash, which she generally makes with leftover roast beef and potatoes and is great with ketchup.
Everyone adores these pecans. They make a fantastic Christmas gift.
Sweet Spiced Rosemary Pecans
AuthorJulie
Toss everything in bowl to coat well. Bake at 325F for 10-15 minutes, stirring occasionally, until pale golden and fragrant. Cool completely.
Ingredients
Directions
Toss everything in bowl to coat well. Bake at 325F for 10-15 minutes, stirring occasionally, until pale golden and fragrant. Cool completely.
I hope you had a great evening with everyone and it was more laughing about old times rather than sad about R. I’m sure she was there having a good laugh with all of you.
I’m glad you could be with your friends at such a rough time.
So far you have given me new ideas for Christmas gifts two days in a row, on top of the shortbread recipe (yours) that I always make (with rosemary). At what point am I going to have to start giving you a cut?
*hugs* Those kinds of anniversaries are never easy. I always try and remember the good times. (I just had one last month…17 years) How sweet to remember someone with their favourite things. To this day I always remember Dad when I make Shepherd’s Pie.