Garlic and Rosemary

   It's Friday! Oh thank goodness. Though I know I'll work on school all weekend it's a relief to know that I'll be working at my own pace and can sleep past 5:30. I love my job, but who doesn't love time off??? Working in retail for so long I never realized the wonderous joys that weekends bring but now....oh, now I see why people celebrate Friday afternoons and savor their Saturdays, the reason people take slow Sunday drives and where the Monday blues come from.
   Normally I turn into a slug on Friday afternoons, dragging myself into the door to collapse on the floor, (or if I'm feeling energetic, I make it all the way to the couch), getting up long enough to eat and go to the gym, then falling into bed. Tonight, however,  I started this blessed weekend off with having my two dear, dear friends over. They are both wonderful and generous cooks. One made deeelicious stuffed mushrooms and yummy cookies and my other friend made chicken taquitos which were also fantastic.  I made some popcorn (totally lacking in creativity) and some very tasty seasoned nuts (recipe below). After eating and chatting we watched The Nightmare Before Christmas. This movie had always appeared to be just a little to creepy and frightening to me when I was a child. My mom shared these feelings and therefore, I never watched the love story of Jack the pumpkin King and Sally the Rag Doll until last year. My suspicions as a child were correct. The movie is creepy and perhaps frightening, but so delightful and I can't stop signing, "Here comes Halloween. Here comes Halloween. Halloween! Halloween!"

Seasoned Nuts:
9 oz. cashews
9 oz. almonds
18 oz. mixed nuts
Extra Virgin Olive Oil
Ranch Dressing Mix
Garlic Powder
Rosemary

Spread the nuts on a cookie sheet. sprinkle with Extra Virgin Olive Oil, dressing mix, garlic powder, and rosemary. Mix with your hands to ensure that all the nuts are coated.
Bake at 350 degrees for 10-20minutes ore until most of the oil has cooked off.
Allow to cool and serve!