I am not sure how you are, but sometimes when I am preparing a recipe an idea or strings of ideas get stuck in my head. And they don't always make sense. I am not sure if it is the stress from this time of year, or I fell asleep watching a movie or something; but when I made these nuts, that is exactly what happened.
I debated sharing this phenomenon, because I am sure you all will think I need to board the next train headed to Crazy Town. Maybe, I am already there? In that case, I will have to learn how to wear my oddity with pride.
All was going well when I started my endeavor. Coat the nuts in egg white. Stir in spices. Pretty simple. Harmless.
Then it came time to carefully place the nuts onto the parchment in preparation for baking. Which is when it started happening. The score from Berlioz's "Symphonie Fantastique" (op. 14) started streaming through my head. While that composition was running in the background, sound bites from the Silence of the Lambs started popping in and out - like little bubbles breaking through the surface in a glass of soda pop. It was totally bizarre. And weird. And so random.
One by one, I scraped the excess goo off the nuts and laid them on the sheet. As the score crescendoed in my head, I moved faster. When it hit the decrescendo, things slowed down. All while the little thought bubble snippets broke to the surface.
The only redemption that I can offer myself is that I was making these the same day that I was doing this. So, I am definitely going to blame it on whatever ailment was plaguing me. Which is probably not fair - because I remade these a week later. With the same results... D'oh. It's me, isn't it? I guess I better collect my boarding pass for that train. Just saying...
About the nuts... (no, not "The Nut" - we've talked about her long enough). They went over really well in the house. I used the Chinese Five Spice option. The first batch was gone by the end of the evening. It's a pretty versatile recipe - I just need to figure out how to keep them from looking so "clumpy" (I did reduce the amount of sugar the second time through and that seemed to help. I also strained out the thick "gumpy" part of the egg white before I mixed them, which also improved things).
On that note, Happy Holidays to all!
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