Brown Sugar Rosemary Walnuts

My journey to White Sulphur Springs, West Virginia started with crickets chirping from my cellphone alarm at 4:50 a.m. Getting up that early hurts, but it gave me enough time to catch flights to Roanoke, Virginia via Detroit, and then catch a 90-minute shuttle to The Greenbrier. We arrived just in time for dinner. Have any of you been? This was my second visit (for this), and the place is fascinating - Dorothy Draper interiors, a massive cold war bunker, 4:15 afternoon tea. Activities like: falconry lessons, geocaching, and (no surprise) golf. Someone called it "America's Versailles", which made me laugh. I was there for three days, and thought I'd share some shots I took, along with a recipe for the brown sugar rosemary walnuts I baked for the long travel day.

I think my favorite room (below) at The Greenbrier is just off the main lobby. It gets good light throughout the day, and there is just enough space for a handful of chairs and a proper writing desk. Twin ceramic spaniels keep watch from the mantel beneath a starburst mirror made of what appears to be bronze. I typically see people alone in there, reading a morning paper, or nodding off (in a sea of floral fabr! ic ;) af ter lunch.

I spent most of my time at The Greenbrier at the symposium - meaning, in a conference room. Which sounds bad, I know. It sounds even worse when I tell you there was a beautiful infinity pool just down the hill. And beautiful weather. But I like this symposium because it's small and I'm able to get to know the other speakers and attendees in a way that isn't possible at larger gatherings. Good smart conversation throughout the day, and I was able to sneak out here and there to explore with my camera. The best part? It's warm at night - and there's just something about sitting out on the terrace late at night with a drink, friends, cicadas singing, and the big moon watching over reminded me of being a teenager again. Minus the clove cigarettes.

So, I'm back home. But gearing up for another big trip which I'll share with you soon. In the meantime, these walnuts are one of the things I squirreled away in my bag to snack on during the flights. They are brown-sugar coated, tossed with chopped dried figs, sesame seeds, and a good dose of rosemary. The recipe makes a one pound batch, so you'll have plenty to share, or just keep on hand.

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