This was a wonderful Christmas season for me which culminated with a visit to Susan’s home in Austin on Christmas Day where we began the festivities with raw oysters and champagne provided and served by her son and son-in-law. Gift exchange around the Christmas tree followed.
As one approaches (or has attained) the age of 70, consumable gifts are often the most desirable, and I again received lots of those gifts this year: a box of grapefruit from Pittman and Davis, pecans from San Saba, Texas and Georgia, homemade jalapeno jelly, tomato jam and pickled okra and several bottles of wine. I also got some sweets which I really tried to share with others.–Too tempting to have in the house! I ordered coffee, dark chocolate and almonds from Equal Exchange which is a Fair Trade worker-owned co-op which distributes a variety of organic products produced by farmers in Africa, Asia and Latin America. I think they also offer tea and cocoa. I sent grapefruit and oranges to family members as well.–Have you noticed that we give things we like to receive?
In case you’re wondering what I’m doing with all those pecans I got, I found this recipe. The result is even more tempting than sweets for me!–I’d better give them away.
Toasted Pecans from Cotton Country
12 cups pecan halves
1 stick butter
Place pecans in a 17 x 12 inch pan in a 300 degree oven. Toast 30 minutes to dry; then add 1 stick butter, sliced. Let pecans get completely greasy, stirring once or twice. After pecans and butter have mixed well, sprinkle with salt generously and stir very often sprinkling with salt each time as all the salt does not stick to the pecans. Toast pecans one hour or more to desired taste and until butter has been absorbed.