Maryanne, Thanks for the sympathy :-). My mom has been doing this a lot more lately. I think that she resents having to be dependant on us since she can't really get out on her own anymore so this is her way of unintentionally "getting back" at us. It's not malicious (I don't think) but she certainly was never like this when she was working,d riving & doing everything on her own. My father died when I was very young, my mother was always very independant, went back to work & pretty much raised me singlehandedly (my brother & sister are both much older than I am). Now her arthritis is very bad & though she lives on her own I do the shopping for her, my sister comes over to help with the cleaning, my brother drives her to dr appts etc. Since she always was the one doing for herself (and usually doing for someone else as well) it makes her crazy to have to be dependant on us. Oh I'm so disappointed about the swap! I was very excited about it and had quite the brainstorm. But at least now I know what to do for the next one. The power loss is no big deal. Almost a treat since the laundry & vacuuming would have to wait. It happens so frequently that we're pretty used to it & since we have propane for cooking & hot water it's only a minor inconvenience. It was such a gorgeous weekend that it was nice to be forced outside. Now I just have to get around to posting the nut pics! Nina

Well, you could always send some to me! I'm as nutty a person as they come. Remember that walnuts and pecans can be interchanged in most recipes. You can add nuts to any basuic biscuit (cookie) recipe (or simply press one on top of a plain biscuit), or crush them and toss over a salad, or toss into a stirfry or fried rice, and sprinkle over ice cream. Or crush them and sprinkle over your morning muesli, or crush them and use to coat chicken or meat before frying. Crush them and add to your cobbler topping. Nut Butter Shell 2 handfuls of nuts (any kind, or a combination), put through a blender with 1 cup cold water, adding more water if needed to make a thick, creamy consistency. Excellent as a spread of rye bread or fruit and cinnamon bread. Store in the fridge for up to 3 months. Chocolate Hazelnut Slice 125g dark chocolate, melted 4 egg whites 1/4 cup castor sugar 1 cup packaged ground hazelnuts 2 tablespoons plain flour Line base and sides of a 20x30cm lamington tin with foil. Spread chocolate over the foil on base, refrigerate about 10 minutes. Beat egg whites in small bowl with electric mixer until soft peaks form, gradually add sugar, beating until dissolved between additions. Gently fold in nuts and flour- spread over chocolate base. Bake in moderate oven about 20 minutes or until firm, cool about 20 minutes. Spread with topping, bake further 15 minutes- cool in pan. Refrigerate several hours or until firm before cutting. Topping: 200g dark chocolate, chopped 125g butter 1/2 cup castor sugar 4 egg yolks 1 tablespoon Grand Marnier, optional Melt chocolate in heatproof bowl over a pan of simmering water; cool 10 minutes. Beat butter and sugar in small bowl with electric mixer until light and fluffy. Add egg yolks, one at a time, beating well between additions. Add liqueur and chocolate, beat until just combined, gradually add sugar. Chicken with Hazelnuts 1 chicken breast, halved salt and pepper to taste 1 tablespoon flour 1 tablespoon oil 1 cup chicken stock 1/2 cup toasted hazelnuts 1/3 cup softened butter 2 tablespoons sour cream 1 tablespoon chopped parsley In a large frypan, heat oil. Season the chicken with salt and pepper and dust evenly with flour on both sides. Place chicken, skin side down, into the hot oil. Sear until golden brown and turn. Sear for 1 minute and add the stock, and let reduce. In a food processor, puree hazelnuts until finely ground, then add the butter and process until incorporated and smooth. Remove the puree and add to the frypan, a little at a time, stirring constantly. Reduce heat, add sour cream, and adjust the seasonings. Remove the chicken and place on a serving platter, top with the sauce. Garnish with chopped parsley. Candied Almonds 1 cup boiling water 1 1/2 cups sugar 3 cups almonds Combine all ingredients in frypan. Cook on medium heat until mixture begins to boil. Continue boiling, stirring constantly, and sugar will granulate again. Continue stirring until it begins to melt. Pour onto a greased baking tray or waxed paper, cool. Sugar-free Date and Nut Loaf 1 cup chopped dates 1 teaspoon bicarbonate of soda 2 tablespoons butter 1 cup boiling water 1/2 cup chopped almonds or walnuts or pecans 2 cups self-raising flour 1 teaspoon vanilla 1 egg, well beaten Combine dates, bicarbonate of soda, butter and boiling water. Beat and mix in remaining ingredients. Turn into a greased loaf tin and bake in a moderate oven. Slice and serve with butter. Hazelnut and Dried Tomato Pesto 2 cups dried tomatoes 3 cloves garlic, peeled 1 1/4 cups olive oil 1/2 cup romano cheese 1/2 cup parmesan cheese 1/2 cup hazelnuts, roasted and coarsely chopped freshly ground black pepper to taste Blend tomatoes, garlic and olive oil in food processor until smooth. Add hazelnuts and cheese. Process to the consistency you prefer, smooth or slightly chunky. Season to taste with freshly ground black pepper. Great on pasta, vegetables, rice, potatoes, seafood, etc Pecan-Coated Salmon 2 tablespoons Dijon mustard 2 tablespoons melted butter 4 teaspoons honey 1/4 cup fresh bread crumbs 1/4 cup finely chopped pecans or walnuts 2 teaspoons chopped parsley 4 salmon fillets or steaks, thawed if necessary salt and pepper to taste lemon wedges Mix together mustard, butter and honey. Mix together bread crumbs, pecans and parsley. Season salmon with salt and pepper. Place on a lightly greased baking tray. Brush with mustard mixture. Press a little of the breadcrumb mixture on top. Bake at 200C for 10 minutes per 1.5cm of thickness, measured at thickest part, or until salmon just flakes when tested with a fork. Serve with lemon wedges. Pecan Jam 1 cup finely chopped pecans 1 cup sugar pinch salt 1 tablespoon ground ginger 1 tablespoon brown sugar 1 tablespoon cinnamon 60g margarine 1 tablespoon apple cider vinegar or lemon juice Heat all ingredients together until sugar has melted and turns pale brown. Cool and bottle. Sweet Potato and Nut Pie 1 shortcrust pastry flan 225g sweet potato, boiled and mashed 110g butter 150g brown sugar 3 eggs, separated 1/4 teaspoon nutmeg 14 teaspoon ground cloves 1/2 teaspoon cinnamon 110g whole pecans or halved walnuts 50ml dark rum, brandy or whisky Heat oven to 190C. Cream butter and sugar, add potatoes. Beat egg yolks and milk together. Add spices and half the nuts, roughly chopped. Beat in spirits. Beat egg whites until stiff peaks form, gently fold into the mixture. Pour into pastry flan. Press remaining nuts around edge of pie. Bake about 40 minutes until pie has risen and is golden on top. Serve warm or hot with whipped cream. Baklava 4 cups chopped pistachio nuts and/or medium walnut pieces 1/4 cup sugar 500g commercial phyllo pastry 2 cups melted butter or margarine 1/2 teaspoon cinnamon pinch ground cloves Combine nuts, sugar, cloves, cinnamon. Preheat oven to 180C. Butter baking sheet well. Brush 5 sheets of phyllo pastry with melted butter. Place them on top of one another in pan. On top of the fifth layer spread a thick layer of nut mixture. On top of that, place 2 sheets of phyllo, each spread with melted butter. Using remaining phyllo sheets, spread a thin layer of nut mixture on each, reserving 3 plain sheets of pastry for topping, each one layered with melted butter. Liberally brush whole top with melted butter. With a sharp knife, cut the pastry into diamond shaped pieces prior to baking. Bake 45-60 minutes until golden. Syrup: In a saucepan, boil 2 cups sugar and 1 1/2 cups water until they begin to thicken and form a thread. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes thick and syrupy. Add 2 tablespoons rose water or orange blossom water and 1 tablespoon lemon juice. Skim foam off syrup and allow to cool. While pastry is still hot, pour syrup over it. Chicken Pistachio 2 cups chopped pistachios 1 egg beaten with 60ml milk 4 boneless, skinless chicken breasts 1/2 cup flour Dredge 1 side of chicken in flour; shake off excess. Dip in egg mixture. Press into pistachio nuts. Sautin butter for 2 minutes nut side down. Turn and cook for 3 or 4 minutes or until done. Pistachio Ice Cream 2 cups heavy cream, chilled 1 cup whole milk, chilled 1 cup coarsely chopped pistachio nuts 1 cup sugar 1/2 teaspoon vanilla 1 drop green food colouring (optional) Place ingredients in a mixing bowl and combine until well blended. Pour into freezer bowl, turn the machine on and let mix until mixture thickens, about 20-25 minutes. If desired, transfer ice cream to an airtight container and place in freezer until firm, about 2 hours. Walnut Cake 2 cups plain flour 2 cups sugar 250g tin crushed pineapple, undrained 2 eggs 2 teaspoons bicarbonate of soda 1 teaspoon vanilla 2 cups crushed walnuts (reserve 1/2 cup for top) Preheat oven to 180C. Mix all ingredients except the nuts together. Add 1 1/2 cups of nuts. Grease and flour a loaf tin and pour batter in, bake for 45 minutes. Allow cake to cool at least 20 minutes and remove from pan. Icing 2 cups icing sugar 125g butter 250g cream cheese reserved 1/2 cup walnuts Beat all ingredients except nuts together until very creamy. Spread over top and sides of cake. Sprinkle with walnuts. Beans with Pine Nuts Slice beans as desired, or leave whole. Saute in a frypan with a little butter until tender, and sprinkle with pine-nuts. Cardamom Pine Nut Scones 1 1/2 cups flour 1/2 cup oat flour 1/2 cup sugar 2 teaspoons baking powder 1/2 teaspoon bicarbonate of soda 2 teaspoons ground cardamom (or to taste) 1/4 cup pine nuts, ground 4 tablespoons butter 2 eggs, lightly beaten 1/2-1 cup cream as needed Combine dry dry ingredients. Add the pine nuts and the butter and cut into the flour mixture. Stir in the eggs and add just enough cream to make a stiff dough. Put the dough on a floured board and pat it out into a circle about 3mm thick. Cut into wedges and place wedges on a baking tray at least 2cm apart. Bake at 200C for 15 minutes or until nicely browned. Sprinkle with additional cardamom and serve with plum jam. Lamb With Spinach and Pine Nuts 1.5kg boneless lamb 1/3 cup olive oil 350g onions, diced large 4 teaspoons chopped garlic 2 teaspoons turmeric 1/4 teaspoon nutmeg 1/4 teaspoon cardamom 1 teaspoon chilli powder, or to taste 1/2 teaspoon cinnamon 1 can tomatoes, drained and chopped 1 cup beef stock 1 bunch fresh spinach, washed and drained 1/2 cup yoghurt 1 tablespoon grated lemon rind salt to taste 1/4 cup pine nuts, roasted Sear lamb in the olive oil, add the onions, saute for 2 minutes, then add the garlic and saute it for 1 minute. Add in the turmeric, nutmeg, cardamom, chilli powder and cinnamon and saute the mixture for 1-2 minutes more, being careful not to burn the onions or garlic. Add tomatoes and stock and stir. Cover the dish and bake at 180C for about 1 hour, until the meat is tender and begins to break up. Remove the dish from the oven and add the spinach, stirring until the spinach is wilted and blended in. Allow the stew to cool slightly. Add the yoghurt, lemon peel and salt to taste. Sprinkle with roasted pine nuts. Serve with rice. Beans with Pine Nuts Slice beans as desired, or leave whole. Saute in a frypan with a little butter until tender, and sprinkle with pine-nuts.

So, I didn't have enough pecans to do CindyMac's recipe. I found one along the same idea for almonds (which need more toasting) which also had cumin, cinnamon, cayenne, smoked paprika and sesame seeds. I love them, but I think they were too spicy for many of the guests because less of them went. Either that, or they were too dark or something. More than half were left. More for us! I was going to do P_M's cashews but I couldn't find any garam masala and either was blind to it, or forgot to replace after using it up. I loved the idea of Indian with cashews since they're grown there (though they're from Brazil). My eyes hit a giftie bottle of curry powder from Penzey's (for actual curry, I like to toast and grind my own, but do use it in things like chicken salad), and thought of the curry powder that needed using up. So I used the directions, but just the curry powder. It made for a tasty but not pow flavor and those went. So did the dry roasted macadamias. So in the pan with the honey dregs left from the almonds, with a little more oil, I toasted pepitas with a blend of Mexican herbs plus a spoon of epazote. The leftover honey was just enough to make the herbs stick and kind of moisten them. People like those too. I'll do the rosemary another time. I was too tired to go out and pick some. Thanks to all of you for the guidance and recipes and courage! I haven't made any kind of spiced nuts (or seeds) in years and had forgotten all about them. All in all they were a hit!

Tishtosh, I may try the Saveur pistachio recipe, although to me it seems to have a bit too much sugar, and so I might cut back by 1/8 cup to start. I will NOT be discarding the pistachios after I strain them out - they make a very nice snack by themselves, and they are expensive anyway. They still have more flavor than blanched hazelnuts. I have no problem with hard hazelnuts - after they are toasted they are a bit softer than when raw anyway. I like the crunch, and I chop them fairly small in a nut grinder (which I've had for a while) before adding them to my ice cream. I have considered omitting them in my ice cream, but I like it a lot better with them. When I make strawberry ice cream, I use no eggs, but otherwise I do prefer eggs in ice cream. However, I will try the pistachio gelato with no cream and no eggs, but I probably will not try the recipe that requires pistachio paste, unless I decide to make the paste myself. I do not want all the extra ingredients in the paste, and it is not easy to find anyway. If I happen to see it, I will buy it anyway, but I have not seen any on line that I would want to order. Butter is one ingredient that I will never use in ice cream, and butter pecan is one flavor that I simply cannot swallow. I could sauté nuts in walnut oil instead, and that may help. I love pecans but generally do not put them in ice cream, although I do occasionally use almonds, and I toast those as well, although I do buy them already blanched. I use pecan in a lot of other desserts, but not ice cream. My sister loves butter pecan, but she has very different taste from me. I will also make the ginger ice cream, although I have never tasted any. I also have never tasted rhubarb, and so I do not know what that is like! I think ginger ice cream would be very refreshing - I might try to find some to try before I make it.