Back to Basics: Culinary Fundamentals (Nut Butters)

It’s been a rough couple of days out here at the lake. Over a foot of snow and it’s still coming down. On Saturday night we had the misfortune of living on the only street that lost power.

Gee, how could that have happened?

No one came out to fix it until about 24 hours later. Priorities people. There are only five or six houses in our neighbourhood that are occupied at this time of the year. I guess cottage country is the lowest on the totem pole, as it were. We made it into a good day though, playing in the snow with the little ones and heading into town (where only 1cm fell) to have breakfast at the in-laws (thanks guys!). It’s a good thing our compact SUV fit under that tree!

We had dinner (cheese, crackers, veggies, winter ale…perfection) by candlelight as we sat in front of our woodstove and read books. I couldn’t think of a better way to spend a snowy evening.

What it did make me think of was my Back to Basics series. Lack of power in this day and age, for any length of time is a pain in the behind, a big one. The fridge gone, the stove gone, the heat, the television, music, computer, lights, everything. It really makes you wonder how people got along without it!

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© Elizabeth for Guilty Kitchen, 2010. |
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Post tags: almonds, basic of food, brazil nuts, condiments, culinary fundamentals, dry roasted, dry roasteing, filberts, hazelnuts, macadamia nuts, Making nut butters at home, Nut butter, peanuts, pecans, spreads, walnuts

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