Looking back through today’s pictures, I still don’t know how I was as productive as I was.
I guess that explains how it’s already 6 pm, though. Last I checked it was 10am!
There was lots of learning to be done, though. Both of the educational sense as well as the personal sense.
Sarena’s bread has yet to disappoint. I don’t think it’s possible for it to. It is so quick, so simple and so delicious.
Realize you’re home alone for 25 minutes? Well – it’s perfectly reasonable to go on an insane food-processor rampage, right?
For some reason, I can’t get the rest of my family to welcome with open arms the amount of noise required for making hummus and nut butters. On a Sunday morning, no less.
When people should be waking up to the smell of bacon, not the sound of hummus.
- 2 c. roasted & salted cashews
- 1 t. olive oil
- 1 t. date syrup
- 1/2 t. vanilla extract
- 1/8 – 1/4 t. ground cinnamon
- 1/4 c. golden raisins
Method: Process the cashews until they form a ball. Break it up and add in the oil, syrup, extract and cinnamon. Process again until smooth. Add more oil depending on how runny you like it. Add in raisins and pulse a few more times to combine.
And by the way…if you just so happened to have made peanut butter before this…and didn’t feel like washing and trying your processor…it’s totally okay to just use the processor with the peanut butter residue still in it.
Not that I would have ever ofund myself in this situation or anything.
Again, not that I would know anything about that.
It was kind of creepy and I was ready for the apocalypse.
Well, I do wish it were my job…
Because really, I don’t actually know anything about cooking or baking.
Isn’t it a requirement of growing up to eat the butter and sugar when making cookies?
Using some golden raisins as filler is perfectly okay.
Adding anise extract, on the other hand? Totally not okay. Sambuca has ruined anise extract for me for the rest of my life, I think. I can’t have peppermints anymore because of peppermint schnapps, either.
Luckily, the anise was just an accentuating flavor, not a main player. I followed Vegan with a Vengeance‘s recipe because I wanted to have a more dough-like newton. The recipes I found online were more like a date bar – but with figs. I wanted more of a distinct fig newton! But, adding the anise idea came from this recipe.
Ironically, rolling the dough out for this was very time consuming and difficult and it will probably be many moons before I do it again. That and the directions confused me. I don’t think they were confusing, I think I was just having a “moment.” A “what the kale?” moment.
And if you lose patience with it, it’s totally okay to end up just making two giant tarts with the last of your dough.
I kid you not, I remember having this paprika when I was, like, three.
Because I was definitely using paprika as a wee little three year old. I distinctly remember burping “mo’ papriikay!” a time or two.
But until I finally remember to buy new paprika, this old stuff had to do for the mushroom and cannellini paprikas in Appetite for Reduction.
And in case you were wondering – it’s also totally okay to have sweet potato fries with every meal…and still not know whether you prefer them with barbeque sauce or hummus.
And lastly – it’s perfectly fine if you just watch the Superbowl for the commercials. I’m not a football fan…I prefer real sports.
Other things that are totally okay:
- Realizing you haven’t gotten out of your pajamas all day. Which probably means they’re really gross considering the fact that I was definitely sweating walking up that hill.
- Not putting away your laundry even if it’s all done.
- Realizing you sort of enjoy the reading for your recent classes.
What was your “totally okay” moment of the day?
And I’ve gotta ask…Superbowl – yay or nay?