Food goodness

ha! right? This recipe (their title, not mine) was in the Sun back in July and it sounded perfect for a special occasion breakfast. K & T made these this weekend, though it wasn't even a special occasion. I just had the puff pastry dough burning a hole in my freezer and I thought about these every Sunday morning that went by for weeks. We marveled at the gooeyness. We exclaimed over the cinnamon nutty-toastiness. We were then an hour late to an actual special occasion (kid birthday party) and felt like we had a secret. I'm not even going to pretend this is a healthy recipe. Butter or cooking spray for (pans) 1/2 C chopped pecans or walnuts, toasted and cooled [We used 1 C walnuts, toasted in the toaster oven] 1/2 C sugar 1 1/2 t ground cinnamon 1 t finely grated orange zest [lemon worked great] 1/4 t salt 1 package all-butter puff pastry, defrosted Preheat oven to 375 degrees. Prep: Butter or spray a 12 cup muffin tin. Mix: In a small bowl toss together nuts

Green condiment of delight. Like hari chutney or Afghani chatney or most any herb pesto, chimichurri makes many foods taste like a very special treat. It's great on a steak (traditional in South American cuisine) and I like it on fish, potatoes, sandwiches, mixed into hummus, etc. I make a batch, use a portion of it right away and freeze the rest into cubes and add it to various soups and stews or even guac. Say it: "chimichurri." Nice. Now go make it. 1 bunch cilantro (about a C) - mostly just the leaves but you'll blend it, so don't be too perfect about it 1 bunch parsley (about a C) - ditto 1 clove garlic, minced 2 T olive oil 1-2 chiles/jalepenos (seeds removed) 1 t salt 2 T lime juice a little water to get the blender going Put all ingredients into a blender or food processor. Pulse to blend everything into a smooth, gorgeous, Elphaba-green sauce.