Realizing that, although updates of a professional nature are also pending, you might be hungry – it’s a holiday weekend and all – so I’ve prioritized the communication of a recipe christened JAZZY CHEX, which was created and kitchen-tested a few weeks ago at Sea Ranch, up here on on the Northern California coast, by my producer, the inimitable Ms. Candace Forest.
There are no specific amounts; that is part of the JAZZ of it. You are required to use your instincts and improvise.
GREASE a pyrex or oven-proof shallow baking dish with butter.
unsweetened shredded wheat mini bites or whatever they call them
dry-roasted edamame or other healthy nuts
walnuts or similar
coarse salt, rice vinegar, honey or maple syrup, cayenne pepper (our fave comes from New Orleans and is called, I swear, Slap Ya Mamma)
BAKE AND TOSS:
at 250 degrees for about 30 minutes or (here’s your jazz chops again) until the leader says it’s done.
EAT AND DRINK:
Great with cocktails, my favorite being, of course, a Manhattan.