The Big Remote is a podcast of people’s remote stories, collaboration tips, remote life hacks, tips on entertaining yourself and your kids, personal stories and more, hosted by Andy Polaine and Gerry Scullion.
In this episode, Andy Polaine chats to Adam Rotmil, Interaction Design Craft Lead at Fjord’s Washington D.C. Studio, about bringing home the project Kanban, changes in work, life, cooking and salvaging an Erik Spiekermann limited edition print from the rain.
If you have a story, get in touch or hit us up on Twitter.
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You can order these spices if you want to try something new while in quarantine.
Preheat oven to 300 F.
Combine in spice grinder:
Anadarna (2 parts), Sumac (1 part), Kala namak, Salt (e.g. maldon flake), Cayenne, Amchur (pinch). Set aside.
Soften in microwave:
1/3 stick butter, Brown sugar (3 parts). Stir.
Put butter-sugar mix into large bowl. Add spices. Add a few tablespoons of Pomegranate Molasses. Stir until combined.
Add generous portion of nuts without shell:
cashew, walnut, pecan, almond, pistachio, etc.
Mix with spoon until evenly coated. Spread onto baking sheet lined with parchment paper or prepared with butter.
Bake at 300F for 20 minutes.
Allow snack to cool completely. Break apart and enjoy!
Preheat oven to 300 F.
Combine in spice grinder:
Anadarna (2 parts), Sumac (1 part), Kala namak, Salt (e.g. maldon flake), Cayenne, Amchur (pinch). Set aside.
Soften in microwave:
1/3 stick butter, Brown sugar (3 parts). Stir.
Put butter-sugar mix into large bowl. Add spices. Add a few tablespoons of Pomegranate Molasses. Stir until combined.
Add generous portion of nuts without shell:
cashew, walnut, pecan, almond, pistachio, etc.
Mix with spoon until evenly coated. Spread onto baking sheet lined with parchment paper or prepared with butter.
Bake at 300F for 20 minutes.
Allow snack to cool completely. Break apart and enjoy!
This transcript was created using the awesome, Descript. It may contain minor errors.
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