We’re taking a little container of these with us, stashed away in our snack bag along with a few remaining breakfast cookies, dried edamame, and my favorite granola. And we’ll be kind enough not to eat them on the plane, since some strange people don’t appreciate the
odor heavenly aroma of curry. But once we’re all by ourselves, a million miles away – or more like 2,800 – these crunchy, salty, addicting little nuts don’t stand a chance. We’re going to Mexico and we’re never coming back.
I will just find a way to make these cashews there, and maybe the breakfast cookies too. And then we’ll have everything we need. Each other, sun, sand, tacos, balmy breezes, sunsets, tacos, and tequila. Did I mention tacos? Maybe it’s the tequila.
By the time you’re reading this, we’ll be halfway through our visit and I hope to have transitioned from vampire to semi-bronzed with minimal sunburn. This skin of mine needs color and I am in need of a hefty dose of vitamin D. I just feel bad for the people we will be blinding on the beach – maybe there will be other Midwesterners there who can sympathize? “Those poor kids… they must be from Indiana. I hear it’s still 40 degrees there.”
Either way, thanks to a lovely and genius blog scheduling feature, I’m currently not blogging. I am not working. It just looks like I am. I might have brought my camera along so that I could take photos to share here later when I tell you how awesome Mexico is, but other than that, I’m not working.
I am doing a rotation of some of life’s greatest pleasures. Basking in the sun. Drinking another margarita. Eating these cashews. Eating a fish taco. Falling asleep on a beach chair. Wiggling my toes in hot sand. And repeating.
- Serves: 1½ cups
- Calories: 119
- Fat: 9 g
- Saturated fat: 2 g
- Unsaturated fat: 7 g
- Trans fat: 0 g
- Carbohydrates: 7 g
- Sugar: 2 g
- Sodium: 282 mg
- Fiber: 1 g
- Protein: 4 g
- 1½ cups raw cashews
- 3 tablespoons fresh lime juice
- 1½ tablespoons curry powder
- ¼ tablespoon turmeric [optional]
- 1 teaspoon sea salt
- Preheat oven to 250º.
- Line a baking sheet with parchment paper.
- Combine all ingredients in a bowl and use a spoon to mix until the cashews are thoroughly coated.
- Dump cashews onto the baking sheet and bake for 40 minutes, tossing every 15 minutes or so to evenly roast.
- They crisp up even more after cooling, so do not overcook!