Sunday, April 29, 2012
This was the 5th year of our annual Anzac Day Thanksgiving - a fusion of American traditional comfort food and an autumn Australian memorial holiday. A great time of year both to eat lots of carbs (and meat, for those inclined ... ) and remember all that we're thankful for.
And what are we thankful for?
The 'old' friends who've become our family here in Brisbane. And their beautiful children.
You know, the first year we did our Thanksgiving, we roasted a whole chicken and managed to invite only vegetarians to dinner. Coincidence? Ha.
This no longer happens ... my dear husband has to share.
Especially with our daughter, whose carnivory is legendary ...
- The cornbread, with maple syrup and warm butter.
- My Grandmother's apple-and-herb stuffing.
- Shredded carrot salad (to counterbalance the carbs ... ).
- And zucchini salad, also shredded. And counterbalancing.
- Mashed potatoes with miso-mushroom gravy.
- Almonds roasted with salt and fresh rosemary.
- Barbequed wild Bunya nuts, courtesy of Tamsin and Richard.
- Sweet potatoes baked with more butter than you care to know.
- and Candice's pumpkin pie, made from fresh butternut squash. And sugar. Served with ice cream and IvyHome mud cream, for good measure. (or, as for lunch yesterday, on it's own straight out of the pie tin!)
Thank you, thank you, thank you!
This isn't really a recipe as much as a suggestion, but I kinda figured I had to give you something. I actually made these for my wedding reception, too - and they were a huge hit.
I've provided directions for regular toasted almonds or raw, activated almonds - your choice which way to go. The former are tastier in my book, but the later are better for you.
1. Soak a bowl of almonds - or don't.
2. Pre-heat oven to 180C if you just want them crispy - or 100C if you want them dehydrated (but still raw)
3. Drain the almonds if you've soaked them, and sprinkle with a Tbs or so of extra virgin olive oil, a few large pinches of sea salt, and the leaves from a stalk or two of rosemary (from your garden if possible).
4. Spread the almonds out on a baking tray and bake for 15 min or until they're even more golden and toasty looking. Or, dehydrate them for six or so hours till they're dry.
5. Add more salt and rosemary, to taste, and serve in little dishes distributed everywhere people will be standing around.
NOTE: My love of rosemary is new-found ... I never could stand it, and now I can't get enough of it! Funny, that.