OK, so we haven’t started drinking at noon on Sunday. Well, not THIS Sunday. But as our friends know, we are partial to a martini most nights of the week. So it’s time we feature one of The Husband’s fantastic martini creations.
Now, we like our martinis pretty basic. None of that Lemondrop, Cosmo fruity crap. Just give me my vodka, make it ice cold, and make it snappy.
There’s no better place to have a martini than at my house, as The Husband is the best bartender ever. Have you been to a bar where they keep Grey Goose, Pearl vodka and Hendrick’s gin in the freezer? Exactly. When you go to a bar, you end up getting a martini made from room-temp vodka. Ew. We have no kids, so whatever freezer space would be taken up with fish fingers and frozen veg is reserved for our alcohol.
I’m even going to share my special cocktail nuts recipe with you, not that it’s a big secret. Whole Foods gave me the idea, and they charge an arm and a leg (surprise!?) for them in the store when you can just make them yourselves for a lot less dinero. And they’re perfect with martinis.
4 oz. of your favorite vodka, preferably straight from the freezer
Pour the ice into the shaker, add vodka. Shake that thing like a Polaroid picture. If you’re at our house, dance with the dog, who is trained to get on her hind legs and jump about for a treat when the shaker gets going.
Pour into martini glasses, again straight from the freezer. Add the pepperoncini and the twist. The Husband adds a little olive juice and lemon juice to his to make it a little dirty, but not me. Sometimes I’ll bite into the pepperoncini and let the juice flow into the vodka.
Mmmmm….anyone else thirsty?
1 cup each of raw cashews, raw almonds and raw pecans
1/2 cup of Bragg’s Aminos
Put the almonds and cashews into a bowl. Add most of the Bragg’s and stir. Let sit while the oven heats to 425 degrees F. Stir again before pouring nuts onto a cookie sheet, and put in the oven for 10 minutes. Pour pecans into a bowl and add the rest of the Bragg’s. Take out nuts when the timer goes off and stir again.
Leave for another 5 minutes, then take out, add pecans and stick in the oven for another 10. At this point, they should be really brown. If not, leave in for another 5. They shouldn’t feel soft as you stir them.
Take out, and let cool before eating. This is best done at least a half hour before you make the martinis so you’re not waiting on your nuts to cool. If you know what I mean.