I Miss My Mom!

It’s Mother’s Day today, and I miss my mom.  Just thought you should know…

I don’t really have anything prepared, just a reprise of some posts of which I am very proud:

I Am Not Everybody — my Mother’s Day post from last year.  My mother taught me that it’s not always the best thing to run with the pack.

Shmaltz — The Sequel — in I Am Not Everybody I spoke about my mom’s shmaltz.  Here is where you’ll find the recipe, and some olfactory memories.

Rapunzel — mourning my mom even if it drives me crazy.

Irresistible Forces — on the occasion of my mother’s first yahrzeit.

Never Eat Chocolate Like Bread — my recent post for Yom Hasho’ah, a lesson my mother taught me that I will never forget.

After moving to Israel I had to depend on sending my mother a gift for Mother’s Day via the Internet.  Every year I would send her a selection of nuts.  An odd choice, I know, but my mom loved to nosh on pumpkin seeds, almonds, sunflower seeds… I think she must have been a parakeet in a previous life.

Spiced Nuts — Miriyummy’s Version

Picture courtesy of Sackville from Recipezaar.com

I never had the honor of making this for my mom, but I think she would have loved them.  The original recipe comes from one of my favorite Recipezaar chefs, Evelyn/Athens.  We’ve chatted off-site and have even spoken on the phone.  She’s a wonderful cook, and this is a great recipe, Mom-worthy, in my opinion.

• 2 tablespoons margarine or canola oil
• 3 cloves garlic, finely chopped
• 2 cups unsalted assorted nuts (I adore cashews, pecans and even some deadly almonds)
• 1 teaspoon hot Moroccan paprika
• 1 teaspoon curry powder
• 1 teaspoon brown sugar
• salt, to taste

1. Preheat to 170 degrees C (330 degrees F).
2. In a small saucepan, melt the margarine or heat the oil together with the garlic over moderately-low heat and remove from heat.  Do not let it brown or burn.
3. In a large baking pan spread the nuts and drizzle the garlicky margarine/oil over them, toss well to coat and bake, stirring occasionally, for 30 minutes, or until golden and fragrant.
4. Combine the paprika, curry powder and sugar and micx into the nuts.
5. Continue baking 3 minutes longer.
6. Transfer to paper towels to drain.Sprinkle with the salt.
7. Let cool and transfer to airtight container.