It’s April, Easter is almost here, the snow has melted, and the sun is shining brightly outside until nearly 9 p.m. on these Alaska days. Along with the daylight, the food coming out of the kitchen is getting lighter and brighter every day as well.
Pistachios are my favorite nut. I love their vibrant green color, their great crunch, that overt saltiness, and the rhythm of cracking them out of their shells. I don’t even mind when I come across an especially stubborn pistachio that refuses to emerge from its shell; that’s all part of the fun. Pistachios have more character than your average nut. They’re feisty.
We’ve been having a string of grey days with intermittent snowfall and occasional slush. The waters of Cook Inlet turn deep and brooding, a charcoal shade of grey. The skies a paler shade, like the coat of a gray wolf.