The Washington Times-Herald


October 25, 2011

Pecans are the nuts that last all year long

WASHINGTON — It’s that time of year again — when my Dad begins his never-ending journeys back to his homeplace to pick up pecans off the ground. He likes to pick up on sunny, warm days, but the weather sometimes isn’t a deterrent for his determined spirit.

The pecan trees still stand strong on the land that belonged to his parents. The homeplace land has many memories for Dad. And just like in the old days, following windy days like we’ve had recently, one can almost not walk without stepping on several of the nuts. Dad likes to pick up in the fall, and then spends a better part of the winter shelling out the fruit. He enjoys sharing the crop with others, and luckily for me, he likes to share with my family.

Thanks to his diligence, we never go without pecans until the next year. I freeze my pecans in either good airtight Ziplocs or in glass jars with lids, and get out of the freezer only the amount needed for recipes.

It seems to be a new trend now that restaurants will often add fruit and nuts for color and flavor in routine salads. I like having pecans available for this, along with of course, baking chocolate chip cookies.

Recently on a lunch date with a friend, I noticed the pecans in my California Cobb salad were slightly sweet with a crunchy outside.

I decided this was something I could try at home if I could only find a recipe. Like many times before, I found what I needed with Google’s help. There I found a recipe for “candied pecans,” and they’ve become a favorite at our house. Not only are they delicious in salads, but for snacking. They can be added to pretzels for sweet, salty snack, or tossed in a salad.

Text Only
  • Halloween treats designed to scare your little boos and ghouls

    Whip up a frightfully fun Halloween meal
    Halloween is an ideal time to have some fun in the kitchen, especially if you have children. Try these ooky, spooky recipes for a Halloween thrill meal.

    October 24, 2012

  • Nothing says meal like chili

    With the weather finally cooling off somewhat, especially in the evenings, and football season in full swing, I’ve been thinking “chili!”

    September 18, 2012

  • Sweet, delicious and even a little healthy

    My efforts at eating healthier haven’t shown me the expected results yet. I expected after a couple of months of healthy eating not only would I be slim and trim but I would be at the peak of health. I even thought my brown age spots would fade.

    August 27, 2012

  • Key to wine judging: sniff, sip, swish, spit

    I had the honor of being offered the chance, as a media representative, to serve as a “guest judge” at the 2012 Indy International Wine Competition the first week in August.

    August 14, 2012

  • California-inspired corn and potato salad

    I recently returned from a pilgrimage to California to visit my family. The weather was perfect. It was not nearly as hot there as it was when I left here.

    August 7, 2012

  • Finding the perfect wine for my palate

    Recently I saw some Oliver wines on sale at a local business, so I grabbed the Soft Rosé, which I’d been wanting to try because I discovered it’s made with catawba grapes, my favorite. I think I paid $5.49 or so for a bottle, and it was very good.

    February 7, 2012

  • Way to dress up a side dish with red potatoes

    I am always looking for ways to dress up a meal so I’m not always serving the same old side dishes like mashed potatoes or macaroni and cheese.

    January 24, 2012

  • Todd Lancaster.jpg Plenty of great places to eat in Circle City

    With the eyes of the world looking at Indianapolis over the next two weeks, I thought it might be a great time to take the Pub Crawl to the Circle City.

    January 24, 2012 1 Photo

  • LancasterTodd.jpg Headin' back to B-Town

    Bloomington may be Indiana’s most diverse city and boasts foods from Tibet and Vietnam to burritos as big as your head.

    December 27, 2011 1 Photo

  • BullingtonJoyce.jpg Try this pink dessert

    Now I don’t always follow a recipe exactly as it is written.

    December 27, 2011 1 Photo