A vacation day - what a rare opportunity that I take advantage of, but need to more – especially after such a wonderful day that I have had so far today. It is a day filled with food, friends, laughs, good conversation and great memories.
Patty from Patty’s Food arranged several weeks ago a cookie swap and lunch for a group of food bloggers. I could hardly wait to attend and finally the day had arrived. From all sides of the bay Area, we made our way into
After we finished gorging ourselves, well maybe not quite dramatic of a word, the best part was yet to arrive - the highly anticipated cookie swap. Patty arranged this swap perfectly. Each person brought half dozen cookies to share with everyone plus four to cut in half to enjoy at the table with a cup of piping hot coffee. I wish you all could have dived into the cookies. These are some talented ladies. Always fun to catch up with these ladies and today was no exception. Big smile. We even packaged up the shared cookies and gave to our waiter as a special gift.
Now it is time to head off for our annual holiday dinner with my book club. Another great restaurant to enjoy tonight, just hope I have some resemblance of an appetite after today’s lunch. I wonder how much discussion will actually happen around this month’s selection -
Telegraph Avenue. Smile. Wink.
Smoky, Spicy and Sweet Bourbon Peanuts
8 (oz) Bag of Shelled Peanuts
3 T. Bourbon
2 T. Maple Syrup
3 T. Brown Sugar
1 t. Salt
½ t. Cayenne Pepper
1 t. Smoked Paprika
Preheat oven to 250 degrees
Use a medium sized bowl and add all of the ingredients together except the peanuts. Mix well. Next add the peanuts and coat well with the bourbon mixture. Use a sheet pan with sides and spread the peanuts evenly.
Cook for 25 minutes. Halfway through, stir the peanuts to ensure they are well coated. Remove and let cool. Use a spatula to loosen the peanuts and store in an airtight container.