Reminds me of those trips to Frankenmuth

I have been away for a while...finishing up 3 final portfolios and an installation project takes time away from blogging. I've been shooting and editing and ordering books and prints and writing papers and pondering major life changes(again).
I have also been a bit sick this week, which is frustrating since I was feeling so much better after having cut gluten out of my diet that to be hit with some energy sucking snuffly nose, migraine inducing bug was rather  annoying. Hopefully I am on the mend, since this weekend and the week to follow are going to be nothing short of busy! My mum is coming to town for thanksgiving and we will be having our first gf turkey day! gf pie, gf stuffing gf everything!!! I will be sure to photograph and blog about that adventure...Promise...

I haven't been cooking much as of late, mostly just making basics or canned soups. Can I just say Amy's Soups brand is AMAZING. I have soft spot for lentil soup and theirs is delicious. As is the southwest veggie. Om nom...that about sums it up. I can't wait to try more, and most of their soups are gf...
I have adventured to the land of gf pancakes, however the box mix I got was meh at best so I will have to keep trying on that one. I am also missing me some fresh fruit right now, for some reason the stores around here do not have good looking fruits; which greatly dampers my ability to have snack foods because most actual snack foods are gluten filled or if they aren't they are expensive! So fruit is a wonderful substitute, when you can find it that is.

But enough ramble I did get the bug to play in the kitchen a few nights ago and whipped up these tasty little candied almonds. I have ALWAYS loved them, and every time my mom and I ventured up to Frankenmuth MI I absolutely had to get some, well that and fudge but we all know that Mackinac Island has the best fudge really...
Click here to view where I got the original recipe

What you need:
1 egg white
1 tea spoon or so of vanilla
1 table spoon water
1 lb almonds hint: I buy the pre-salted ones when I can so I don't have to add salt later ;)
3/4 cup sugar
ground cinnamon
a pinch of sea salt if you aren't using salted almonds.

preheat oven to 250F
in a bowl mix egg white, vanilla and water until it gets "frothy"
add almonds and coat throughly. Combine the sugar, cinnamon and salt (if needed) and add
to mixture, mix until almonds are coated all the way. Spread them evenly on a cookie sheet, you can either cover the cookie sheet with parchment paper or if you're like me and fresh out just coat the sheet with some butter.
Bake for 1 hour being sure to stir them every once and a while.

And then let the nomming immense
Sorry I don't have a good picture, I will get back on the picture taking of my food soon, I promise!

xoxoxox