It was four in the afternoon. Rebekah and I were beginning to make flower arrangements for the final dinner of the March yoga teacher training. Yellow daffodils were in profusion along with inky purple sweet peas so deep they reminded you of black velvet. Butterscotch tulips hung their heads in reverence to scarlet and rose colored lilies, but the ranunculus may have ruled in multi, variegated tones of green, rose, peach and egg yoke yellows that swept all the arrangements together. Beauty, success! But this was nothing compared to the smells wafting from the White Lotus kitchen as Beatrix stirred her magic. The toasted curry walnuts she left cooling on the counter to be slipped into the night's dinner blew us all away. So easy to make, so hard to stop eating, and so versatile you'll want to put them into everything, especially directly into your mouth! Enjoy!

Recipe:
Serves 4-6 people

Ingredients:
2 cups halved walnuts
1 tablespoon olive oil
1/4 teaspoon curry powder
A pinch of finely chopped garlic
A pinch of cayenne pepper
Salt to taste

Heat a frying pan to high heat (if you have a cast-iron pan, even better).
Add olive oil making sure that it does not overheat.  You do not want oil to smoke.
Add curry powder.  Stir once then turn the heat down to medium.
Add ¼ tsp finely chopped garlic, stir once.
Add walnuts, salt, cayenne pepper and stir until walnuts are toasted to a golden color.
Do not over heat as nuts will have a bitter taste!
Cool completely before using.

You can add these treasures to salads, chop and add to add to creamy soups, or go nuts and add to anything only limited by your imagination. Store in air tight container in refrigerator.