Last year's spiced nuts.

'Tis the season, as you've doubtless heard. I've spent the better part of this weekend in the kitchen, making all the cookies and treats I make every year -- including the spiced pecans I wrote about last year. Go check it out, if you missed it; I posted the recipe and everything.

As you can see, the recipe calls for a pound of nuts, but I always give so many away that we don't have a lot left over for us. So last year, I bought two pounds of nuts, fully intending to make a second batch in time for Yule. Or maybe New Year's. I forget which.

Now here is where I need to mention that I have developed a habit, honed by many years in journalism, of working best on deadline. That's one of the reasons I like NaNoWriMo -- it imposes a deadline on me, however arbitrary, to draft a novel in thirty days. As a corollary, I am the sort of person who wants to do the thing and be done with it -- and so the thing I'm doing had better have tangible results. Cleaning the house, for example, is not something I'm good at keeping up with; I don't see the point of dusting unless there's enough dust on the coffee table to write my name in it.

So I set deadlines for myself. Draft a novel in some random thirty-day period? I'm in. Cookies have to be delivered on Monday, before everyone leaves for the holidays? I'll be in the kitchen all weekend. But buy an extra pound of pecans with the intention of making them this week, or maybe next week? Yeah, not so much.

All year, I've been looking at those pecans in the pantry, fully intending to make them into spiced nuts. At one point I tried to get one of my daughters to make them. Didn't work. There those pecans continued to sit, silently judging me.

Last month, I even pulled out the recipe and sat it on the kitchen counter with the pecans on top, figuring I'd be annoyed enough by them being in the way to make them for Thanksgiving. Didn't happen.

Last year's nut on the left; this year's on the right.

Finally, this weekend, it was time once again to make holiday treats. I couldn't bring myself to give away last year's nuts as gifts, so I bought a pound of new pecans. But I couldn't just throw away last year's nuts! And I could hardly make the new ones before using up the old ones. So yesterday morning, on deadline, I made last year's pecans into spiced nuts, just for us. Then this morning, I made a batch of spiced nuts from the new pecans.

The two batches look the same, if you ask me. You can judge for yourself in the photo. And last year's nuts taste fine, I think.

The best part is that "make spiced nuts" is off my to-do list for another year. I can't tell you how relieved I am. Maybe now I can get around to dusting.

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But first, I've got a little something planned for members of my Woo-Woo Team later this week. I'll be doing a live video in our closed Facebook group on Wednesday the 20th at 9:00pm Eastern time (or, y'know, thereabouts) with a new little story about Sage and Webb. I've been inspired by my daughter Kat, who sends her friends and fans holiday cards every year with a ficlet -- a story of less than 1,000 words -- enclosed. Rather than sending mine through the mail, you get to watch me read it.

You say you're not a member? I can fix that! Go to the Woo-Woo Team page here and ask to be let in. Even if you can't make the live broadcast, the video will be there for your viewing pleasure later.

(And yes, I've set myself a deadline so I will actually write the thing.)

Talk to you on Wednesday.

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These moments of spiced nutty blogginess have been brought to you, as a public service, by Lynne Cantwell.

Happy gluten-free holidays, part one.

It's beginning to look a lot like Yule here at La Casa Cantwell. Kitty and I picked up the tree today. It's a Fraser fir, between three and four feet tall. It's so short that our old tree stand would have gobbled up about a third of it, so I bought a new stand, too. The nice young man at the tree lot even put the tree in the stand for us. All we had to do when we got home was take it upstairs and set it on the coffee table.

The good thing about a little tree is that it takes no time at all to decorate; I even put on the lights by myself. The bad thing is when you realize you've collected enough ornaments over the years to decorate a ten-foot tree, but you only have a little tree to hang them on. A whole lot of ornaments got left in the box this year, but all of the most important ones made it on the tree -- including our 2016 dumpster fire.

I heard that: "You just need to set up another tree!" Feel free to come over to my apartment with that second tree and find a place to put it.

Anyway, the next step in the festivities (besides shopping and wrapping gifts and attending fun parties) is making cookies and other treats, which is what I'll be doing next weekend. I've always made cookies, but over the past few years, several folks I know have developed a sensitivity to gluten, including my daughter Amy. So these days, I include gluten-free treats in my repertoire.

Luckily, it's not difficult -- and it turns out I'd been making some anyway. Here's one that's always a hit, and it's really easy to make. The toughest part is paying for the pecan halves (they ain't as cheap as they used to be).

I got the recipe from the Washington Post in 2002. (Apologies if there's a paywall.) I've edited their recipe a little; for one thing, the original says to use a large bowl for the sugars and a medium-size bowl for the nuts and whipped egg white, which seems backward to me. Anyway, here you go. Enjoy.

Spiced Frosted Nuts

Butter or nonstick spray oil for the baking sheet
1/3 cup granulated sugar
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1 large egg white
1/4 teaspoon salt
1 pound (about 4 1/4 cups) pecan or walnut halves (note: I always use pecans)

Adjust the oven rack to the middle position and preheat the oven to 300 degrees. Lightly coat a large rimmed baking sheet with butter or oil.

In a medium bowl, stir together the sugars and cinnamon until well blended. Set aside.

In a large bowl, whisk together the egg white and salt until foamy. Add the nuts and toss until each nut is completely coated.

Add the sugar mixture to the nut mixture and stir until each nut is completely coated. Turn the nuts onto the prepared baking sheet, spreading to form an even layer. Bake the nuts, stirring well every 10 minutes, until crisp and dry, 30 to 40 minutes. Stir again and transfer the pan to a wire rack to cool to room temperature. Pack in an airtight container. Store for up to a week at room temperature or for up to a month in the fridge.

This claims to make about 16 servings, but I find that highly suspect. You might want to double the recipe -- but if you do, use two baking sheets.

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These moments of spicy-sweet, nutty blogginess have been brought to you, as a public service, by Lynne Cantwell.