Black Walnuts

I had a beautiful moment today.

At the dinner gathering after my father's funeral, we had a traditional family potluck. When dessert time came, I chose a brownie and sat down to enjoy it. I took a bite and tasted something I loved but couldn't quite recall. After a few moments, I realized that the brownie was made with black walnuts. Black walnuts, as opposed to English walnuts, have an extremely unique taste. Wildman Steve Brill says:
Black walnuts have a strong, rich, smoky flavor with a hint of wine. Use them any recipe that call for nuts, but unless you’re featuring the black walnut's flavor, use it sparingly, or it will overpower everything else. I often combine one part black walnuts with three parts commercial (English) walnuts.

A lot of people don't like them, but they grow everywhere here in Missouri and we used to pick them up off the ground to eat them. I'm not even sure you can find black walnuts in SF. Anyway, it was just one of those moments in which I found immense joy in being from the Ozarks and felt a real sense of coming home.

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