And so another week begins. And it begins with International Women’s Day! Hooray for Women!
Whilst I am still ploughing on with the dreaded essay, it is slowly coming together so I have less of a grump on. Phew. All I can say is that Tom deserves a medal for sending me off to yoga instead of church on Sunday! Yup. What a difference it made. I was almost “normal” afterwards.
Despite being knee-deep in research papers for my essay I did find time to make some nut butter, for the first time. Since peanut butter and I are on a break I needed an alternative, but equally yummy and comforting, spread for my rice cakes. And, by golly (what a phrase), I think I may have found something…
Roasted Pecan and Almond Butter
4 oz mixed pecans and almonds (soaked for 8 hours then drained and rinsed)
1-2 tsps toasted sesame oil
1-2 tsps olive oil
Roast the nuts in the oven (at moderate temperature) for 30mins, turning frequently to prevent burning.
Once roasted, leave to cool before adding to your food processor fitted with the S blade
Process for 5-10 mins
Then add the oils starting with 1 tsp of each and process until reached the desired consistency.
And finally, I thought I’d treat you to another mugshot of me, in all my grumpiness. Oh yeah.