2019 Updates: Since publishing this recipe, I’ve made a few tweaks. I’ve increased the Cheeto quantity (a frequent request), slightly reduced the pretzel quantity, and learned how to gently speed up roasting time. I’ve also received questions about what a “big” bottle of Worcestershire sauce is, so I’ve tried to clarify below. Amusingly, I just received a gift of a very old Merry Mix recipe card my father once gave to my brother. I can tell it’s old because it uses only one kind of Chex, no Cheez-Its, only 3/4 cup butter, and a paltry 2 tablespoons Worcestershire sauce (gasp!). Also, all the seasonings were salts (celery salt, garlic salt, etc.). I’ve verified with Papa that he makes his Merry Mix the way I describe below now, and it’s how I’ve been making it for years. What can I say? Never stop improving.
As far back as I can remember, my Papa involved me in cooking projects. He’d arm me with a paring knife so I could help prep, or he’d drag a chair to the stove so I could stir. I loved squishing meatball mixture through my tiny, chubby fingers. I got really good at pleating gyoza. One of the all-time favorite recipes we made as a family was Merry Mix.
He’d pull out the enormous, commercial-kitchen-size stainless-steel mixing bowl and plunk it on the table. (When I say this bowl was enormous, please understand I could sit in it and sled down a hill. And I did. We had to take all the racks out of our oven and bake it with the door slightly ajar because it scarcely fit.) I’d open all the bags and boxes and dump everything in, mixing gently with my hands.
Papa always claimed Merry Mix was “an old Moore family recipe,” but I know he’s modified it over the years. I think his original recipe was inspired by a Nalley’s snack mix from his youth. In the ’80s, we sometimes included Bugles. My brother, Matthew, has had good success experimenting with new ingredients, including one notable version using wasabi peas. I tend to make it with the same ingredients every year, just as we did in that giant steel bowl when I was really little, but I have some suggested modifications down below in the notes.
Oh, and don’t make the mistake of calling this Chex Mix. The “Official” (barf) “Original” (lies) Chex Mix recipe from General Mills doesn’t call for nearly enough flavoring agents and it leaves you with half a dozen partially eaten boxes of cereal and snacks (hisssss). Merry Mix completely eliminates the waste and most of the measurement required in the corporate-sanctioned recipe. It goes like this: READ MORE
Last year, my Papa sent me a surprise package of goods, unbeknownst to me. He’s the kind of guy who does that, you know? I opened a nondescript box and out tumbled these curious green objects. What on earth were they? I did some googling and figured out he’d sent me finger limes, a microcitrus from Australia (not a true lime at all, actually). This wild fruit has only been cultivated commercially in the last couple decades and only within the last few years have they really come to the U.S. In the last couple years, a farm in California has been growing and selling them from trees they imported. And friends? They are delicious! They taste a bit like a lemon-lime combo with a slightly floral note. And they’re fun as hell.
Sometimes, Heather leaves the apartment for a while during mealtime and I am left to my own devices. Now, I can cook—my mama raised me right—and I enjoy it, but sometimes there are more important things to do like play video games or watch The Dark Knight for the second dozenth time. In times like these, I prefer to prepare a quick and simple meal for myself that is still reasonably delicious and healthy. This usually includes a lean protein like grilled chicken breast or salmon, a simple carb like rice or tater tots, and a green vegetable. Bucking the cliché, broccoli has always been one of my favorites. I used to prefer it simply steamed, served with a little bit of salt and pepper, but recently I have become obsessed with roasting it. Here’s what I do, in five ridiculously simple steps: