Hello and Merry Christmas from snowy Steamboat Springs, Colorado!
It’s a winter dreamland up here. There are snowcapped spruces and pines everywhere your eyes settle, and the snowfall hasn’t ceased since we arrived two days ago. While I “should” be out taking advantage of these perfect skiing conditions,unfortunately (and fortunately) I am confined to a bedroom of our beautiful, rustic chalet due to a pesky virus–yuck. But you know, I am kind of okay with it. In fact, I am grateful for it.
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Today, I have been doing a whole lot of nothing, which has been a completely foreign concept to me over the past few action-packed months. From planning a fairytale wedding, moving, and of course, my first year teaching, it is so nice to slow down, reflect, and just be for a minute. Right now, as I hear the voices and feel the love of 18 other family members sharing this home, including my new husband, my heart is brimming with gratitude. As crazy of a year 2013 has been, I feel completely undeserving of the countless blessings lavished upon me. So I just want to take a minute to say “thank you.” Thank you to my family and my friends for always supporting, never judging, and just being there, loving me, loving us, no matter what. And most importantly we thank the reason for the season, our Savior, for never giving up on us and relinquishing the ultimate gift of unconditional, no-strings-attached love, the best kind of love. Merry Christmas and Happy New Year!
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Love,
Gouramanda Munden
P.S. I know I forgot to talk about my recipe (again), but not much needs to be said. This spiced nut recipe is my gift to you as it is simple, delicious, and a great way to quell appetites before a holiday meal (and also a perfect gift!) Enjoy!
- 3 cups pecans or assorted nuts (also delicious with almonds, walnuts, or peanuts)
- 1 large egg white
- ⅓ cup raw sugar
- 2 teaspoons coarse sea salt
- ½ teaspoon smoked paprika (pimentón)
- 1 teaspoon cayenne pepper
- 1 teaspoon chili powder
- 1 teaspoon cinnamon
- ¼ teaspoon chinese five spice
- Preheat oven to 300 degrees. Beat egg white until soft and foamy (about 5 minutes by hand or 1 minute with mixer.) Combine all remaining ingredients except pecans. Whisk spice mixture into egg white. Stir in pecans until well coated and spread them in single layer onto a parchment-lined baking pan.
- Bake pecans for about 25 minutes, mixing around with a spatula about halfway through to ensure even browning.
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