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• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Seven years later, here we are, and I am deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, bell­ring­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Mixed Nuts with Rose­mary and Brown Sugar

  (serves a LOT)

  1 kilo mixed roasted salted nuts (cashews a MUST)
  a stick (or half a cup) but­ter
  1/2 cup brown sugar
  1 tbsp fresh rose­mary, chopped very fine, or 1 1/2 tsp dried rose­mary
  dash cayenne pep­per, to taste

  Melt the but­ter in a heavy large saucepan and add brown sugar. Stir until the brown sugar melts, but don’t expect it to emul­sify with the but­ter, because it won’t. You’ll have a nice sludge of melted sugar in the cen­ter sur­rounded by a but­ter slick, like a sunken oil tanker of the finest variety.

  Add the nuts and stir thor­oughly, then sprin­kle with the rose­mary and cayenne and stir thor­oughly again. Remove from heat and let sit for awhile to cool off. Just before serv­ing, toss thor­oughly again because some sugar will stick to the bot­tom. These can be kept in a ziplock bag for a few days, but my advice is: indulge the temp­ta­tion only once! Then be a good girl and give them away.

  read the rest of this recipe

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