By Teri Cayton
The Parsons Advocate
I have heard the old saying that the first 12 days of January will predict the weather for the year. For instance, if it rains or snows on Jan. 7 then July will have a lot of precipitation. I guess we can try it and see how it works. I know this is coming out in the middle of the first week. Maybe I should have written this last week. I am sure there is an app out there somewhere that can show you what the weather was for the days already past.
I know Gran had a lot of things that she did pertaining to the weather and the moon phases. She was a big believer in the Farmer’s Almanac, it was her second preferred reading material to the Bible. She couldn’t wait until the one came out at the beginning of the year. I do know I wasted a whole turn of sauerkraut because I started it in the wrong sign. It would not stay in the brine, it kept coming to the top and it ruined. Momma Said, “Always listen to the older people who have been doing it for years.”
The lady that gave me the recipe told me to start it in the sign of the fish. I did that the first time and everything was good. By the time it came around to do it again, I forgot. I had the time on hand to shred the cabbage and I never thought about what she said. Needless to say it didn’t work out so well, it was a stinky mess.
I do hope we have a better year than what has just passed. I pray for the medical workers that are so overworked. And now we have strains of the mutated virus already in the U.S. I hope the vaccine works for this before it jumps again. I don’t see any immediate slowdown for the hospitals and I hope everyone follows the standards for masks, and good hygiene. Momma Said, “Keep everyone affected by this monster in your prayers.”
- 1/4 cup packed brown sugar
- 1 teaspoon fine sea salt (if using table salt decrease to ½ teaspoon)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne (optional)
- 1 egg white
- 1 teaspoon vanilla extract
- 4 cups (12 ounces) raw walnut halves (can also use pecans)
- Heat oven to 300°F. Line a large baking sheet with parchment paper; set aside.
- In a small mixing bowl, whisk together the brown sugar, sea salt, cinnamon and cayenne until combined.
- In a large mixing bowl, whisk together egg white and vanilla until combined. Add the walnuts and toss until they are evenly coated with the egg white mixture. Add the brown sugar mixture and toss until the walnuts are evenly coated.
- Spread the walnuts out in an even layer on the baking sheet. Bake for 20 minutes. Remove baking sheet from the oven, and give the walnuts a brief stir. Return to the oven and bake for 20 more minutes. Remove and transfer to a wire rack to cool for 10 minutes.
- Serve immediately, or store in a sealed container for up to 2 weeks or freeze up to 2 months.