Please forgive me for lapsing with my posts this week, but to make it up to you, I’m letting ya’ll in on a coveted family secret: the recipe for my mom’s incredibly addictive Chex Mix.
Often surfacing around the holidays, this stuff has long been a staple at holiday parties & in college care packages, one of the many things my mom makes which always forces the question, “Oh my god, did you put crack in this?”
I tried my hand at this goodness for the first time the other night and was pleased to find that I was able to replicate her magic pretty easily in my own kitchen. In a few days, I get to see my mom, spend my twenty-seventh birthday with her and Jill, eat through Thanksgiving, even sleep late if I wish.
There are many, many things, both big and little, for which I am grateful, but today I’d like to acknowledge you, reader of this blog. Little did I know when I launched this blog just over six months ago that I would “meet” so many kind and generous folks, that so many of you would be interested in what I have to say about food and living joyfully in the world, that many of you would be willing to share your stories, ideas, recipes, & genuine enthusiasm with me.
1 cup assorted nuts and/or pretzels
1 stick (½ cup) unsalted butter, melted
¼ cup Worcestershire sauce
1 T each: garlic powder, dried chives, & dried parsley
1 tsp. each, salt & black pepper
In a large metal bowl, toss together the cereal, nuts, and/or pretzels. In a separate and much smaller bowl, stir together the melted butter, Worcestershire, and spices.
Pour the butter mixture over the cereal, using a spatula to make sure all the pieces are evenly coated. Bake the mixture in the bowl for an hour, stopping to stir every fifteen minutes.
After an hour, turn off the oven and let the mixture sit overnight. Store the mixture in an airtight container—it will keep well for several weeks.