Mondo Butter

Eat Well Edibles

Why commit to a single nut or seed for butter when you can have six in one?

Sweet cashews offset the mildly tannic walnuts. Macadamias are a rich splurge in all senses of the word, but they are so smooth and buttery, perfect for blending. Sesame adds its distinctive (and ironic) “nuttiness,” flax offers that hippie-earthy vibe, and because sunflower seeds can come off as bitter to some, a small amount adds to the creaminess and nutrition.

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WEEKEND POST 124

From the Author

In the blink of an eye (or, in my case, a week travelling) summer arrived. The heat pump units whir back to life as homes begin the extended season of air conditioning. Thunderstorms are regularly in the forecast. And the now fully-leafed trees and tall, scraggly grasses are Crayola Green, to which the azaleas — a flower our area is known for — offer a shockingly fluorescent contrast.

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Spring Asparagus Frittata

Eat Well Edibles Recipe

There are certain foods, when in season, I couldn’t possibly get my fill of. Summer’s juicy tomatoes, herbs, figs and tender greens; in autumn, pomegranates, pumpkins, peppers and persimmons — an alliterative season; hearty winter squash, beets and colorful citrus fruit during the winter months; and in spring, sweet snap peas, strawberries and asparagus.

This frittata, with thin asparagus, zucchini, fresh dill and sun-dried tomatoes, welcomes spring to the table, perfect as a light main or nourishing side.

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WEEKEND POST 122

From the Author

Do you have anything planned for this weekend? April is wonderfully and lamentably a very, very busy month for both of us, including hours on hours on hours of work travel by car for me, so I am so glad we have a quiet, obligation-free weekend ahead. Catch up on house work, address too-long-put-off garden prep, and maybe, just maybe, time together for a game or two of cribbage or a walk in the sunshine after a s.t.r.e.s.s.f.u.l week.

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