My mom has this (infamous) saying: Every child gets what every child “needs”.
This does explain why I got a car during college and my brother did not. I needed it for a job and classes….he had to borrow my mom’s car.
My dad still does my brother’s laundry…he’s 23. I guess he still “needs” help doing laundry.
I’m pretty sure my parents still pay for many of my brother’s expenses: cell phone, insurance, etc. The boy has several jobs!
When I started dating, I was never allowed to have a boy in my room. Ever. When my brother started dating, he had girls all over and his room…with the door closed. Heck, my brother lived with FIVE girls in a house his sophomore year of college!
My brother and I are very similar in some ways, but very different in others. I’ve always been very mature and independent and my brother…not so much.
He’s a total mama’s boy…and I, a daddy’s girl.
This was very evident when I talked to my mom on Super Bowl Sunday and she shared that she was making my brother some appetizers to drop off at his apartment for his party. She made him “no-brainer dip” (cream cheese, chili, and cheese all melted together) and something else…I can’t remember.
Talk about spoiled.
Next time she’s making appetizers for her grown kid’s parties, I’ll request this one. Soooo good.
Sweet and Spicy Nut and Pretzel Mix from Cooking Light
3 Tbsp brown sugar
2 tsp fresh thyme, chopped and divided
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 cup pecans
1/2 cup unsalted almonds
2 Tbsp unsalted butter
2 1/2 cups tiny unsalted pretzels
1 1/2 cup crispy rice cereal squares (i.e. Chex)
2 Tbsp maple syrup
Preheat oven to 350 F.
Combine brown sugar, 1 teaspoon thyme, salt, cinnamon, and red pepper in a small bowl.
Combine pecans and almonds on a jelly-roll pan. Bake at 350 F for 10 minutes or until the nuts begin to brown. Combine the pecan mixture and butter in a medium bowl, stirring until butter melts. Gently stir in pretzels, cereal, and syrup. Sprinkle the sugar mixture evenly over pretzel mixture; toss gently to coat. Spread pretzel mixture in a single layer on jelly-roll pan. Bake at 350 F for 10 minutes, stirring once. Sprinkle with the remaining 1 teaspoon thyme. Cool completely.
Yield: 9 servings (heaping 1/2 cup each)
Nutrition Information (per serving): 183 calories; 10.7 g. fat; 0 mg. cholesterol; 387 mg. sodium; 20.9 g. carbohydrate; 4.0 g. fiber; 2.9 g. protein
Result: Warning – this stuff is ADDICTING! I made a double batch and while that was a great choice for entertaining, the leftovers were dangerous to have around! This was sweet, salty, spicy…it had it all! I loved the pecans in this the most…a perfect texture to offset the crunchy pretzels and almonds. Definitely a delicious snack or game day food![/print_this]
Why do I feel like this week is going to be a long one? Boo.