Wednesday, March 28, 2012


Two weeks ago an over worked and underpaid American Airlines flight attendant had enough with rude passengers so took matters into her own hands by announcing over the loud speaker what a**holes they were and how much she hated her job (humm, interesting approach). Yesterday it was an equally unhappy JetBlue pilot who went a little nutty when he screamed over the intercom various obscenities and threatening statements before an anxious group of passengers wrestled him to the ground, ending his rant and most likely his career as an airline pilot.  I, too, was a little perturbed on a flight yesterday heading to California when I discovered the latest in high flying budget more nuts, not for YOU and not for anyone!  Just when I thought the airline industry had gone completely nuts (Spirit airlines has actually added seats to already overcrowded's that for spirit?) now there are cuts where we'd never imagined possible.  Is it really too much to ask for a tiny bag of peanuts on a six hour flight?  Complaining to family about my nut-free flight, I noticed a tasty bowl of cashews on my mothers kitchen island.  To my surprise, our very own Martha Stewart (Mom) had copied the recipe for Rosemary Roasted Cashews from Ina Garten and her Barefoot Contessa.  To calm my nerves and get my nut fix, I headed to the grocery store with big expectations and a small shopping list.  While the airline industry has gone totally nuts, I've decided to take matters into my own hands!
What you'll need:
1 1/4 pounds cashews
2 tablespoons coarsely chopped fresh rosemary leaves
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons kosher salt
1 tablespoon melted butter
What you'll do to go totally nuts:
Preheat oven to 375.
Place nuts on an ungreased baking sheet and bake for about ten minutes until they are warmed through.  Meanwhile, combine the rosemary, pepper, sugar, salt and pepper in a large bowl.  Toss the warm nuts with the rosemary mixture until the nuts are completely coated.  Serve warm.