There are only a few days left until Winter officially arrives in Australia. We can feel it in the cold mist and icy winds that sneak around the corner and chill you to the bone.
I finally get to pull out all my Canadian-esque sweaters, wool socks, and scarves, snuggling into their warmth as I down copious amounts of piping hot tea.
As the days get shorter, I savor my afternoon strolls around the farm, capturing the last beauties of Autumn.
Living in a new country makes each season an adventure. I’m used to seeing the ground carpeted with pine needles, maple leaves, and piles of pine cones, but the ground looks completely different here in Queensland, Australia.
Here the wood floor is covered with scrolls of crimson bark and long narrow leaves in violet and sage that have fallen from the gum trees.
There are wonderfully strange seed pods and odd-shaped greenery, but the lichen-covered rocks are very similar to ones I grew up with in the Northern Hemisphere, and they make me smile and feel at home.
I’ve been experimenting with nuts this Autumn, coating them with all sorts of seasonings before roasting them to burnished deliciousness. I’ve done hazelnuts with maple and spice and others with lemon zest and black pepper. Delectable!
Each time I think I’ve found my new favorite, but this week, I think I really have.
This week I tossed gorgeous raw Brazil nuts with olive oil, fresh rosemary, and sea salt and roasted them until the pale, creamy nuts were deep brown, the rosemary crispy and salty.
Oh my word. Bear and I could not stop eating them as we raced each other to find the darkest, most flavorsome ones. We finished the entire batch in less than a day. Swoon.
This week I’m tackling macadamia nuts. I can’t imagine how any nut could top the Roasted Rosemary Brazil Nuts, but I shall keep you posted.
What’s the weather like where you are? What is your favorite healthy snack at this time of year?
Roasted Rosemary Brazil Nuts
2 cups raw Brazil nuts
1-2 Tbsp fresh rosemary, chopped
- Preheat oven to 375 F (200 C)
- Place Brazil nuts in bowl and add rosemary.
- Drizzle with olive oil and sprinkle with sea salt, tossing to coat evenly and completely.
- Cover baking sheet with baking paper. Pour nuts onto baking paper and spread evenly in a single layer.
- Place in oven and roast for 15-17 minutes until well-browned and starting to split. (We like ours very dark.)
- Remove from oven and let cool to room temperature before eating.