I am ordinarily immune to the pre-holiday rush everyone talks about. I am not in charge of cooking an elaborate Christmas meal (I contribute but don’t host), I don’t attend a trillion holiday functions, and we don’t go crazy with the presents in my family, so the lead-up to the holidays isn’t significantly busier than other times of the year.
For some reason though, the end of this year has felt particularly intense. Not with holiday-related stuff, but with various work projects I was striving to complete before taking a little time off to cuddle up at the foot of the Christmas tree and sip hot cocoa while humming Petit Papa Noël (you’re welcome).
Few people actually take the time to make their own spiced and roasted nuts, yet they are so much tastier homemade than store-bought.
Of course, when you’re a freelancer, having a lot of work is something to rejoice — not complain — about, but what it means is that I have had zero time to get my act together and prepare edible gifts as I aspire to.
Fortunately I have a few tricks up my sleeve, and just a couple of days ago I decided I was going to be giving little bags of the chipotle cumin roasted almonds I’ve been making for myself (and love love loving) lately.
They are a great example of something simple and easy that is still absolutely lovely to receive: few people actually take the time to make their own spiced and roasted nuts, yet they are so much tastier homemade than store-bought. They disappear in an instant when you offer them with a pre-dinner cocktail, and I also love to nibble on them in the afternoon, or chop them coarsely and add them to my lunch salads.
So if you’re sitting here wondering whether there’s still time to whip something up before the gift-giving commences, chances are there is: all you need is a handful of pantry ingredients and half an hour.
And if you want more edible gift ideas, here is a selection from the Chocolate & Zucchini archives:
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