Gorgeous, laboriously produced snowflake photos by Don Komarechka found on the Jealous Curator here.
By now everyone has seen Simon Beck’s snow art but I still can’t get enough. See his creations and read an interesting description of his process here.
Photos of Greenland’s dark snow which is a result of climate change are absolutely stunning. Found on the Guardian here.
I love that this graffiti artist draws in the snow on cars in New York city.
Love winter sports? You can now talk with the friends you’re skiing or snowboarding with with this bluetooth devise retrofitted to most helmet styles.
Happy Friday! I’m headed out for a wonderful day of skiing with some friends. Everyone is bringing part of our first night dinner. I’m responsible for appetizers and because I have to drive for two hours and hit the ground running so to speak, it’s got to be a quick trip from the car to the plate.
My go-to solution for a situation like this is a selection of lovely cheeses and some interesting crackers but I’ll supplement this with a wonderful bowl of spiced nuts. A little sweet, spicy and fragrant they complement the cheeses really well.
I’ve tried a lot of recipes for spiced nuts but the best one I’ve found is from Trish Magwood’s book Dish Entertains which can be found on Amazon here and on Indigo here. This book is one of my favourites, virtually every recipe I’ve tried is great. I have made these spiced nuts so many times that I have made my own slight modifications to the original recipe.
- 1/2 cup maple syrup
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground allspice
- 1/4 tsp cayenne pepper
- 3 cups mixed unsalted nuts
- 2 tbsp sugar
Preheat oven to 350. Line a baking sheet with parchment paper to prevent sticking. Mix together all ingredients except nuts and sugar in a bowl. Add nuts and toss to coat well. Spread nuts on the baking sheet and bake in the oven for 10 minutes. Remove the sheet of nuts and sprinkle with the the 2 tbsp of sugar. Stir nuts gently to coat and spread out as much as possible again. Bake for 10 more minutes, remove and cool on the pan. When cooled break apart the nuts leaving some in small clusters and enjoy.
These nuts never fail to garner rave reviews. You know a recipe is a keeper when you open the book and the page is stained and marked from repeated use.