My body is tired at the end of the day; a not so subtle reminder of the consequences of sedentary life. Living in the city, we don’t get outside as much as we used to. Our minds work over time to compensate for the lack of physical activity and we often feel tired and burnt out. Here we wake with the sun, ski all day, breath in the fresh winter air and feel the blood pumping through our veins. Our muscles stretch, burn and ache and finally the mind quiets as the body takes control. It feels familiar, like an old friend.
This kind of tired is different. It enlivens me and makes me feel giddy with hope for the life we still have time to build. In the meantime, or at least for the next week, we’ll sleep when tired and eat peanuts with chile and garlic by the fire.
PEANUTS WITH CHILE AND GARLIC
Adapted from Rick Bayless
Makes 2 cups
10 cloves garlic, peeled
8 arbol chiles, stems removed
1 tablespoon salt
3 tablespoons olive oil
2 cups whole, raw peanuts
Blend the garlic, chiles and salt in a food processor or spice grinder.
Heat the oil in a large oven proof skillet over medium low heat. Add the garlic, chile and salt mixture and fry, stirring frequently until fragrant. The garlic should go from sticky to soft and finally start to dry out.
Add peanuts and cook stirring constantly for another several minutes or until the peanuts are toasted.
Preheat the oven to 250 degrees. Place the pan of peanuts in the oven and bake for 10-15 minutes until dry.