Beloved for both their flavor and their nutritional value, peanuts (and peanut butter) are much used in the HG/BSK household. Starting at breakfast, BSK munches a few with Greek yogurt and fresh fruit. For lunch, BSK often spreads peanut butter on slices of apple. A weight watcher, BSK never eats the kiddy treat of peanut butter and jelly (BSK has also abandoned the unusual peanut butter and sweet pickle sandwiches of BSK’s Canadian and Mid-Western youth). HG, on the other hand, sometimes spreads peanut butter and good jam on a crisp cracker as an accompaniment to meal ending red wine. (yes, Francophiles may sneer but it tastes good). HG also uses peanut butter mixed with soy sauce, vinegar, garlic, black tea, peanut oil, sesame oil, preserved Szechuan vegetables, hot Chinese chile sauce to create HG’s version of fiery Chinese Dan Dan noodles. HG/BSK find peanuts (whole or crushed) provide a delightful crunch when added to a variety of Chinese chicken, pork and vegetable dishes. Planter’s Cocktail Peanuts (the ones in the can and only these will do) are used by BSK for BSK’s classic Tin Roof: Haagen Dasz Vanilla Ice Cream smothered in Hershey’s Chocolate Syrup and topped with the salty nuts. HG’s all time favorite ice cream dessert is Talenti Sea Salt Caramel Gelato crowned with Feridie’s Salted Virginia Peanuts — the Potentate of Peanuts.
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