No “thanks but no thanks and good luck” emails have been sent to my inbox this past week. So, there’s still a chance one of them is still considering to work with me.
Time slipped past me last week and I didn’t get a chance to submit. It wasn’t until my drive home from aerial class Wednesday night that it dawned on me. Thursdays are my shit day so I shot for Friday to figure it out. Then Friday turned into a cluster-fack and here we are on Monday.
I’d like to say I’ll submit to two agents this week but I fear with this time change, one will be a victory. Despite going to bed early, I still woke up 20 minutes before needing to log into work. Starting my day in a rush/behind is not how I like to begin the week. It feels like I’ll trip into each task that needs to be complete. Hate, hate, hate.
In order to get back on track I wrote out a to-do list for the week. Maybe checking stuff off it will help get me back on track. First thing first? Write blog and then search for this week’s literary agent. After? Brush teeth and wash face.
Something fun I accomplished this weekend was finally testing out a new recipe that’s been sitting in my “to-be-cooked” binder. It’s a baby blue binder I’ve had since maybe high school and it’s filled with torn magazine pages of recipes I want to try. This weekend, I tackled the Furikake-Ranch Snack Mix. It was freaking delicious.
The recipe is down below. My pointer? really make sure you mix it well. I thought giving it a few toss tosses would be sufficient but you really want to make sure the syrup is well distributed so most pieces of the snack mix get covered. Otherwise, it’s easy-peasy. If you try it, let me know if you dig it.
(I can’t tell you wrote the recipe because a name is not mentioned or which magazine it came from for sure, but I’m pretty sure it was featured in last summer’s Bon Appetit)
“Furikake Chex Mix, a popular fixture in Hawaii, meets another American favorite: each seasoning. Like all good snack mixes, this one is open to swaps and modifications. Can’t find Bugles? Try Oyster crackers! Prefer it spicy? Add a hot sauce to the syrup. This recipe feeds a crowd but can be halved easily. “
Mix can be made 2 weeks ahead. Store in airtight container and at room temperature.
- 1/2 cup (1 stick) unsalted butter
- 1/3 cup light corn syrup
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 Tbsp. soy sauce
- 1 1-oz packet ranch seasoning
- 10 cups rice and/or corn cereal (Chex, Crispix)
- 3 cups Bugles (or oyster crackers)
- 2 cups mini windowpane pretzels
- 2 cups Goldfish crackers
- 1 cup salted & roasted peanuts
- 1 1.7-oz bottle nori Komi furikake
- Place racks in upper and lower thirds of oven, preheat to 250.
- Heat butter, corn syrup, sugar, oil, soy sauce, and ranch seasoning in small saucepan, stirring until sugar is dissolved. Remove from heat.
- Mix cereal, Bugles, pretzels, crackers, and peanuts in large bowl, working from bottom to top.
- Wearing gloves, carefully, pour butter mixture into bowl, mixing from bottom to top to incorporate. Sprinkle half Furikake over and toss evenly. Sprinkle remaining Furikake and toss again to coat.
- Divide mixture onto two baking sheets and bake. Tossing mixture every 15-20 minutes and rotating pans back to front and top to bottom halfway through, until dry (about an hour). A humid day may require an extra 15 – 30 minutes. Let snack cool before serving.
Next time I’m adding hot sauce.
Have a great week, friends. I hope something good happens to you. ❤
RamblinRandol 