V.20 No.45 | 11/10/2011
Holiday snacking with a local twist
I make spicy sugared nuts at the holidays in volumes—six to eight pounds at a time—to share with friends during the holidays. Here’s my recipe. It’s very easy, and (if you don’t eat them all first) the leftover pieces are great on salads.
Bob Tate • solo piano at Vernon’s Hidden Valley Steakhouse
Music for the Royal Fireworks at St. Francis Auditorium
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