Aaaand we’re back! After a somewhat lengthy hiatus, Chels and I are back at the blog again.
As a hobby blog (and not a legit full-time gig… yet), Port and Fin has gotten the short end of the stick recently. With Chelsea starting a new (rather time-consuming) job and me still figuring out how to navigate parenthood, a break was inevitable, if not entirely intentional.
We just sort of… dropped the ball. And then kept dropping it. And heck, once you’ve dropped the ball a couple times, what’s another couple…?
On my end, I’ll explain things Choose-Your-Own-Adventure-style…
You have finally gotten your baby down for a nap. You have ONE HOUR to use, and it is likely to be the only hour you get to yourself today, so use it wisely. Do you…
- Do yoga/pilates/aerobics downstairs. Get your sweat on. Work on your fitness.
- Recipe test (Part 1). If you managed to recipe test during the last nap, take food photos (Part 2). Stage them nicely. If you have already somehow managed Part 1 and Part 2 at some point in the week, edit said photos (Part 3). If you have already managed Parts 1 through 3 earlier in the week, prep a post (Part 4). This whole process will take at least 3 or 4 days worth of naps.
- Prep dinner. Do laundry. Clean the house.
- Madly shove some food into your mouth and then take a moment to relax- sit in the sunshine, watch Netflix, whatever.
Yeahhhh… it’s always a toss up between option 3 and option 4, or some combination thereof.
¯\_(ツ)_/¯
But not today, folks. Today, we are BACK.
(Back with a simple recipe I have made over and over and over again, is whipped up in 15 minutes or less, and can be eaten one-handed, on-the-go.)
| Thai Roasted Peanuts | Print |
- 2 cups raw, shelled and blanched peanuts
- ½ tsp sea salt
- ¼ tsp onion powder
- ¼ tsp chili flakes
- ¼ tsp granulated sugar
- 3 limes, zested*
- Preheat oven to 350. Spread peanuts out on an ungreased baking sheet and bake for 15 minutes, giving them a flip/toss half way through.
- While the peanuts are roasting, mix the remaining ingredients in a small bowl. Remove peanuts from the oven and immediately toss with the salt mixture. Hot out of the oven, the peanuts will be lightly browned and glossy, since the natural oils from the peanuts will have come to the surface, this will help the salt and zest stick to the outside of the nuts without adding additional oil or liquid.
- Serve immediately or let cool and store in an airtight jar or bag.
These Thai Roasted Peanuts look like SUCH an amazing snack! Pinning to make these ASAP!
Thanks, Laurel! Hope you enjoy them as much as I have!