HALLIE EPHRON: Happy Mother's Day! To celebrate, my sweet husband gave me the most gorgeous bouquet of yellow roses -- my favorite kind. We're celebrating double: Mother's Day and our anniversary. We were actually married on Mother's Day in 1969.
Today I'm remembering my mom, Phoebe Ephron, who taught me to savor well turned phrases and to appreciate really good, really REAL food. The perfect Mother's Day present for her would have been a bowl of home-roasted almonds, roasted in olive and salted with coarse salt so they come out like pricey Marcona almonds. (She wouldn't have turned her nose up at a few ounces of Beluga caviar. She loved salt.)
So, in honor of her, here's how:
Phoebe Ephron's "Marcona" almonds
1 lb. of unroasted (raw) almonds, skin on
A few tablespoons of olive oil
1. Boil the almonds in water for a minute (not longer).
2. Drain them and run them under cold water and pat dry.
3. Use your fingers to pinch each almond, gently squeezing the almonds from its skin. (Time out for a contest to see how far you can shoot one across the room.) Discard skins.
4. Dress the almonds lightly with olive oil so each is lightly coated.5. Spread them on a cookie sheet, sprinkle them with kosher salt to taste, and bake in a 350-degree oven for 30-40 minutes or until golden brown.
6. Cool and eat, one at a time, savoring each one with a sip of champagne.
So what would be the treat you wish someone would make for you on your special day?