V.20 No.45 | 11/10/2011
Holiday snacking with a local twist
By Mina Yamashita
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.
Open Mic Night at Dirty Bourbon
Caregiver Retreat Day at Cathedral Church of St. John
Betsy's Wedding (1990) at KiMo TheatreMore Recommented Events ››