CATCH THIS NUTTY HUG, ASHLEY!
Posted by Zel Allen's nutgourmet on August 3, 2010
What a kick it was to receive a Google Alert leading me to a delightful blog authored by Ashley, a zesty blogger. The alert came to my inbox because Ashley received a copy of my cookbook, The Nut Gourmet, from the publisher, Book Publishing Company, and made one of my unique nut-based recipes—BEAN BUTTER.
She loved it and shared her bubbly response on her blog. She even posted a photo of the book cover and took photos of the recipe in progress as it whirled in the food processor, traveled to a bowl, and finally ended up in her dish cuddled up next to a yummy banana.
When I read her upbeat comments on the book and the recipe, I was thrilled, naturally. We live in a world where so many people choose to find fault and criticize others’ accomplishments mercilessly that it was refreshing to read the good stuff—really positive, feel-good words. I can’t deny that it stroked by ego—honestly, it did—those sweet words made me smile a good long time and gave me double the happy outlook I normally have.
Since I created The Nut Gourmet, I’ve become so much more empathetic with other cookbook authors. Now that I’ve experienced the trials, successes, flops, and frustrations that go into developing an average of 150 recipes for a cookbook, I am ever so grateful for the sweet kudos that come my way.
Thank you Ashley, from the bottom of my heart. Now it’s my turn to share. Here’s Ashley’s blog Food, Fotos, and Fun!
Drop in for a visit and browse.
Now, for some more sharing. You, too, can enjoy the ever-so-nutty Bean Butter that features pecans–the favorite nut of Southern U.S.A. Combining unlikely ingredients often turns up pleasing results. Blending beans, dates, and pecans provides the base for a delectable spread that goes especially well with earthy breads like rye, whole wheat, or multigrain. For an ideal snack to serve the kids, spread Bean Butter on two slices of bread, then slip sliced bananas or thinly sliced apples in between to make a tasty, quick-fix sandwich.
1 15-ounce can pinto beans, rinsed and drained
15 pitted dates
1/2 cup coarsely chopped pecans
1/4 cup plus 2 tablespoons water, as needed
Combine all the ingredients in the food processor and process until thick and smooth. Stop the machine occasionally to scrape down the sides of the work bowl and redistribute the ingredients. Add more water, 1 tablespoon at a time, for a creamier, softer consistency. For a sweeter spread, add more dates.