I loved hearing whether my voice/self was at all what you’ve imagined it to be. I’m not surprised a lot of you mentioned it sounded quieter/higher than you’d expected. I should have mentioned that I was trying to not talk normal-level, and my voice gets sort of higher pitched when I’m nervous.
Yes, I was nervous to be vlogging. Don’t laugh. I still haven’t seen many of you try an accent vlog!
You’re probably not surprised to learn that today was a snow-day. Since I don’t need to be anywhere in particular on Tuesdays I should add it was a self-proclaimed snow day, but still a snowday nonetheless.
I made do, though – I have plenty of reading and homework to do this semester, that is for sure!
Long lists overwhelm me.
But, given the fact that I have about every nut or seed imaginable and plenty of flours to choose from, I finally figured a long list would probably be better than a short one today. You know, dig into the stash.
My kinda cookies! They’re so nutty, seedy and moist! The only thing I changed from the recipe was I used 1/4 c. amaranth flour and the rest white whole wheat as well as some quick oats, almond extract instead of vanilla, cranberries instead of raisins and added some ground nutmeg. Oh, and replaced some of the maple syrup with almond milk.
They’re also a bit more moist than SuperCharge Me cookies, which sometimes come out to dry for me. I realize that’s probably just due to me getting too experimental though, since SCM cookies are practically the holy grail of the power cookie and blog world. Rightfully so.
And re: amaranth flour – I love it! I think it lends a nice crust – these cookies have a bit of a crust on the outside that gives way to their soft interior, and my bread that I baked had a wonderful crust, too. I was terrified to use it when I first opened the bag as it had a very grainy, almost “dirty” smell to it. It doesn’t taste like that, though!
Chocolate has been growing on me more and more lately. I’m still not one to eat a bar of it plain, but I’ve been loving dark chocolate chips in baked goods. And stuffed in dates a la Gabriela. Maybe I should look into purchased dark chocolate chips that don’t contain artificial flavoring if this is going to become habit…
I admit it. I had an irrational “thing” about cauliflower before.
Of course, “if I remember correctly” usually means I’m not remembering correctly…but I digress.
In attempts to make Appetite for Reduction’s roasted cauliflower, I needed bread crumbs.
Or, pretzel crumbs if you’re like me.
Note to self: find whole wheat bread crumbs somewhere.
(who am I kidding, I can’t find whole wheat bread crumbs to save my soul…)
The yellow one was fifty cents cheaper and I was being thrifty, remember?
Much to my surprise the cauliflower tasted like…well…the barbecue sauce I dipped it in. Crazy, right?!
(and that’s mushroom tibs by the way, even though it may look like I decided to just share my plate with Kaia.)
And by batten down the hatches, I mean watch the Bruins game. I wonder how long it will take me to go stir-crazy tomorrow?
Are you easily intimidated by recipes with long ingredients lists?