Sunday, August 24, 2008


At the northern end of the Belmont Farmers market one of the Asian farmers had peanuts. These are as easy as brocolli to cook.

Rinse to get the mud off.
Place in the 7" round pot in the summer position and cook for an hour.
Let cool, shell and eat.

For variety place some shelled nuts back in the pot but without the lid. Salt, dust chili powder like Cayenne and drizzle with a teaspoon of olive, or sunflower, or any vegetable oil. Cook for 40 minutes (without the pot lid!) in the summer position and serve.

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