Try this, from Bon Appetit. The nuts should be husked (the papery part removed) for best results. These are really good and the coating could probably be used with other nuts -- would be good with almonds, for example. Roasted Hazelnuts If the nuts have been stored in the freezer, bring them to room temperature before roasting so the coating maintains a smooth consistency. Vegetable oil 4 cups hazelnuts, toasted, husked 1 cup (packed) dark brown sugar 1/3 cup coarsely chopped fresh rosemary 1 tablespoon coarse kosher salt 5 dashes of hot pepper sauce Preheat oven to 350°F. Brush 13x9x2-inch baking pan and large rimmed baking sheet generously with oil. Mix hazelnuts, brown sugar, rosemary, salt, and hot pepper sauce in large bowl to blend. Transfer to prepared baking pan. Bake until sugar melts and coats nuts, stirring every 5 minutes, about 20 minutes. Transfer to prepared baking sheet. Cool completely. Break hazelnuts apart and store in airtight container at room temperature. (Can be made 5 days ahead.) It's important to keep the hazelnuts hot during the entire baking time so the glaze doesn't clump. To prevent the hazelnuts from cooling off, don't remove them from the oven when stirring  just pull the oven rack out slightly. (It may take slightly longer to make the nuts than indicated -- but they're really good and worth the trouble. Be sure to use fresh rosemary; dried won't be the same). Makes 4 cups. And a more typical recipe. My mom makes these with cinnamon only -- really good, and really good in salads. Sweet-Hot Spiced Pecans In a bowl, mix 1/3 cup sugar, 3/4 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon ground coriander, 1/4 teaspoon ground cinnamon, and 1/8 teaspoon ground allspice. Whisk in 1 large egg white and 2 teaspoons vegetable oil. Stir in 2 cups pecan halves. Spread nuts in a single layer in an oiled nonstick 10- by 15-inch baking pan. Bake in a 300° regular or convection oven, stirring occasionally, until nuts are crisp and lightly browned, 20 to 25 minutes. Let cool about 5 minutes, then use a wide spatula to loosen nuts from pan; cool completely. Serve or store airtight at room temperature up to 2 weeks (I keep them much longer). Makes about 2 cups. Happy eating!

punamytsike, my kids are 15, 14, 12, 11 and 9...Plenty old enough to make their own breakfast...however, their attention to detail lacks a lot...plus they will make WAY too much if I am not there. By "attention to detail" lacking, I am referring to those important details like turning off the stove caps or oven...or taking the fork out of the bowl before putting it in the microwave. Or using the timer so that food doesn't burn. I have tried SO hard to teach them to pay attention to these things but after nearly 3 house fires, I had to make a "no baking for frying rule..." Especially since 4 of my 5 are up by 6:00 on the weekends and I don't get up until 7:30 or so. Their use of household appliances is limited to the toaster and microwave. I also have to set limits. Three waffles, one cup of juice and one cup of milk for breakfast. One banana. If I don't do this, one child will have 8 waffles and the late risers will get nothing. This makes it very difficult to buy in bulk. I shop often. No less than once per week...because if I shop for 2 weeks everything is still gone in one week. I blame this on the fact that I have 4 boys who could eat themselves through a brick wall. LOL! The macaroni dish is one my mother fixed when I was growing up. I have wanted to try it here but I'm afraid to. Two of my kids are very very picky...I think I'll try it this week though. I always LOVED that dish!

Glenda, that certainly was nice of the MRI people to do that. Most places don't care how long you have to wait. I like pancakes any old time of day or night. Isn't it funny the things we remember? When we were young and pretty broke, that would've been a really fancy dinner. Susan, that would cost an arm and a leg in a restaurant. Bet it was delicious. Mary, I had to laugh about the 3 of you getting a bath. You got a lot done today. I sure would love some chocolate pie! Maybe I'll make one when we get home, but I'll probably be trying to lose some pounds then. Shirley, yum! That sounds perfect and healthy, too. Georgysmom, congratulations on playing so well today. Keep it up. Nice of you to feed your friend. Especially since you made ditalini salad. I do love that stuff! I've never been to a horse race or a greyhound race. Glad you had a nice night. Kittiemom, don't you hate it when people don't cover for you when you take a vacation? Especially when you've covered for them when they're gone. It's almost not worth going except for one's sanity. Your salad sounds really good. Figs and goat cheese make a good combination.

I didn't know my paternal grandparents. My grandpa died several years before I was born, and my grandma when I was a baby. I did know my maternal grandparents and have lots of memories. They loved to garden. The house that I remember them living in most of my life had the yard totally surrounded by mostly peonies and iris', but also tulips, ferns, and a bed of old fashioned mixed perennials. They also had a vegetable garden and a row of gooseberry bushes. I think this is where my love of gardening comes from :-) Grandpa played Slap Jack with us kids. If you don't know what that is, it's a card game where the dealer turns over one card at a time. Everyone stays ready, and if the card is a Jack, tries to 'slap' it. The person who slaps it first, wins the pile of cards. The person who wins the most cards, wins the game! Grandma made jam out of ripe gooseberries. She's the only person I ever knew who did anything with them other then make green gooseberry pie. Her cooking specialties were applesauce cake and divinity, which she made in HUGE amounts every Christmas season. She made them for all the kids (6) and grandkids (17) but not the greats (30+) every year. She'd stir up a huge batch of cake. She used applesauce as one of the 'wet' ingredients, but if she didn't have enough applesauce it didn't matter. She's just substitute some canned pears, or maybe even some tomato juice. Didn't matter what she used, it always ended up tasting like applesauce cake and was always good. And then after she poured out enough cakes from her batch of batter, she'd start adding more flour and would end up with a batch of applesauce cookies too! My mom was born in 1917 weighing only a little over 2 pounds. She was born at home and it was a miracle she lived, back in those days. I remember Grandma telling how she was up, holding on to the back of a chair, and sweeping the kitchen when Mom was only a week old. Someone stopped to visit and told her she was going to regret doing that. Grandma was in her upper 70s or maybe 80s when she was telling this story. I remember her saying she was still waiting to see when she was going to regret it!!! Grandma collected salt and pepper shakers, so she always received a lot of them as gifts. She used to put the name of the person who gave her a gift on the bottom of the item, saying 'you'll get this back some day'. We, being young, would say 'Oh Grandma...' and she'd say 'Well, I'm gonna die someday, you know!' Grandpa had emphysema. He smoked only briefly, as a young man, but somehow he ended up with emphysema. He was on oxygen full time, and confined to bed when I was in my last years of high school. When I married, at 18, he decided he was going to get himself well enough to 'walk' me down the aisle. He did it too! My mom pushed him, in his wheelchair, oxygen tank and all, and he walked me into the church and down the aisle! What a miracle! There are so many stories, but I'll stop here. I loved my Grandma and Grandpa. I still do.