Friday, August 19, 2011

5 observations and a sweet spicy coconut cashew snack

to the outhouse
5 things I noticed this week:

  1. Sometimes a cute shack at the end of a dock is not a place to tie boats up.  You will feel silly if you are taking pictures when locals push past on their way to the privy (they will look amused).
  2. I haven't felt as physically weary as I felt this week since my tree-planting days (the good old days when you would fall asleep easily on the cold, hard ground with body throbbing and dream about planting more trees).  I had a high mileage week in my training this week and I'm bone tired.  It's a good tired though (not like a mental tired), and over all I'm feeling great.  Next Sunday I will be running a 15K race and I'm ready. 
  3. I'm goofy, baby-talk, crazy, about the bunnies.  It took over a year for my daughter to convince me to get rabbits and now I'm probably the one most smitten.  They are not affectionate but trusting.  There is something so sweet about a vulnerable little animal looking at you with trust...  it melts me every time.
  4. I love teaching English to beginners.  It requires more energy than an intermediate class, but it so rewarding.  I love the physicalness of it.  Things need to be acted out and choral repetition is important; every class is like a performance with lots of audience participation...  so satisfying.
  5. This is a very pretty song from a very pretty album:

And now for this Friday's recipe.  One definite advantage of living in Panama is how cheap and abundant things like cashews and fresh coconut are.  I love fresh coconut and would miss it terribly if I moved back to Canada.  Use raw almonds if you can't get fresh coconut.

Sweet and Spicy Cashew Coconut Snack
1 1/2 cups of raw cashews
1 cup of fresh coconut chopped into bit-sized chunks
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
3 tablespoons olive oil
1 teaspoon cinnamon
1 tablespoon of maple syrup
3/4 teaspoon cayenne
1/2 teaspoon smoked paprika
1 teaspoon sea salt

Preheat the oven to 350.
Spread the nuts and seeds on a lined baking sheet and lightly roast them for 5-10 minutes.  They should be just starting to smell good.  Don't turn the oven off.

In a bowl large enough to hold the nuts and seeds, mix the remaining ingredients.  Add the hot nuts and mix until well coated.

Put the nuts back onto the lined baking sheet and return to the oven.

Roast for 5-10 minutes.  Stir them mid-way and make sure they don't burn.


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