Friday, December 07, 2012

The Anti-Bucket List

Hubby and I were watching comedian John Pinette on TV the a little while ago; he had a brilliant idea that I thought I would share with you all, because I am in love with it.

He called it his Anti-Bucket List – or his F*&k-it List!
This is a list you keep of all the things you never want to do in your life.

I honestly can’t remember what his was, probably an extreme sport or something, but I laughed and love this list.

Fast forward a few days later and Hubby and I are watching the news.  There was story about a woman who was walking across Antarctica; I turned to hubby and instantly said – “That is on my F*&k-it List!”

Another thing on my list is climbing a mountain.  I don’t mean one of those hills they have in Ontario they call a mountain – I mean I never want to have to use ropes, carabiners or any special equipment to climb up a hill let alone a mountain.

Yup, not for me thanks!

I admire anyone that does want to do these things, but they are just not ever going to be on my must do bucket list.

What about you?  What is on your ‘I have no desire what-so-ever to do it’ list?  Or F*&k-it List as I like to call it.

Monday, December 03, 2012

Nuts and Bolts

Isn’t it funny how the things you did as a child at Christmas often dictate what traditions you do as an adult too?

My Mom used to make Nuts & Bolts every Christmas, and although I haven’t made them for a few year, this year I knew I needed them.
I posted a picture on Facebook and Instagram (MrsJennyHill if you'd like to follow me) on Saturday and very soon after I had a few requests for my recipe.

So here you go:  it is in my opinion the perfect balance, not too much sauce, but with enough flavour to bring back a million Christmas memories.

Nuts & Bolts

1 box Shreddies (550g)
1 box Cherrios (500g)
1 box Crispix (350g)
1 package pretzels (400g)
1 package roasted & salted peanuts (600g)
Additional nuts if you want

2 cups butter
1 cup Worcestershire sauce
7 garlic cloves, pressed
2 teaspoons salt
2 teaspoons onion powder
5 dashes Tabasco sauce

Preheat oven to 250 F.
Using a few large bowls, mix the Shreddies, Cherrios, Crispix, pretzels and peanuts until evenly combined.
Melt the butter in a sauce pan.  Once melted, add the Worcestershire sauce, salt, onion powder and Tabasco sauce.  Mix until well combined and salt is dissolved.
Pour on to cereal mixture and stir well to coat.
Spread into large roasting pans and bake for 2 hours, stirring every 30 minutes.
Once cooled store in Ziplok bags or air tight containers in the freezer.