Monday, 5 December 2011

No. 5

Every good stocking should have some. It's funny how tastes change. I was never particularly keen on nuts - freshly cracked or toasted. I would diligently pick them out of brownies and fish them out of the trifle. But something has changed. We've started to have nuts with everything. Toasted almonds between the layers of filo of the strudel, walnuts in carrot cake, pistachios in lunchtime wraps. I'm definitely in the toasted camp. Delicious.

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