Rosemary Almonds

When we lived in the apartment, my mother snipped a bit off her rosemary plant and put it in a pot for me. We had it on the balcony of apartment, but it always looked like the sad little dried out sprig. When we moved into the house, i planted it in the front bed. It just exploded into this massive thing, happily living alongside prickly pear, yucca, red sage, and blue agave. Any time of of the year you can go and snip a little and have wonderful fragrant fish, potatoes, or almonds.

• Heat a skillet to medium heat.
• Add a teaspoon of olive oil - swirl around.
• Dump in about 3/4 a cup almonds. Stir around to coat with olive oil. Keep stirring for a minute or so.
• Add 1 tablespoon chopped rosemary.
• Stir, stir stir, a couple minutes until it begins to brown. Watch it very closely so it doesn't burn.
• Transfer to a bowl.
• Add salt (in this case it was Pink Himalayan salt).
• Allow to cool for a few minutes.

These are super easy and addictive. I make them when we have a cheese board or fondue for dinner, or they are great with cocktails.