Ginger-maple-paprika walnuts, and back to the basics with my Hurricane Sandy supplies.

Ever roasted your own nuts before? It is well worth the minimal effort. I made walnuts and ginger roasted with maple syrup and paprika. There is no set ingredient amounts. I put as many walnuts as I've got and as much chopped ginger as I have together, then pour enough maple syrup over it to coat it. Add paprika to taste. Or garlic. Or both. This time I just went with paprika.

Coat a baking pan with olive oil, then spread out the ginger/nuts so that they're one layer thick. Roast at 350 degrees F for 10 minutes. Take them out, get them off the pan (or they WILL stick), and try them as soon as they're cool enough to pop into your mouth.



With a hurricane, you never know how long you're going to be without power. I wasn't at any point, fortunately. Nonetheless, I am stocked up with lots of dry foods and long-lasting staples, just in case.

For lunch: Ramen (beef flavored, I know, its cheating, but it makes very good hurricane food as long as you've got a source of clean water). I avoided the salt bomb by cooking it in too much water and pulling the noodles out of the flavored water, and made it pretend to be healthy by adding sun-dried tomatos and avocado. It actually came out really well. I'm going to try chopping the tomatos a bit smaller next time.

This evening: Sliced potatoes and onions fried with diced ginger and scrambled eggs. Definitely back to the basics with this one.