I concentrated on the Food Matter’s Recipe for what felt like hours and my inspiration was zilch. Squat. Nothing.
This is one of those weekends when I need a weekend to recover.
I rolled out of bed on Saturday morning, filled my coffee thermos, and was off to Chicago. My three hour drive seemed to fly by- I was so excited that I forgot to eat breakfast! I did a little shopping (I mean, you can’t go to civilization and not go to Trader Joe’s), picked up Melissa, and we were off to Joy’s book signing. We picked up a bit of coffee before and couldn’t believe our eyes when we got there a half hour early only to find the place was packed! We were there for over two hours!
By the time we left, we were starving (it was dinner time!) and Melissa took me to this great Venezuelan restaurant in Oak Park. I
ate devoured an arepa covered with fried plantains, roasted red peppers, black beans, and cheese. (I’m pretty sure it was delicious but I’m also sure I would have eaten anything at that point-coffee does not make substantial breakfast/lunch.)
Finally, everything lined up just perfectly and I ended up at my cousin’s house warming party stuffing my face full of stuffed grape leaves, spinach dip, and of course some great Goose Island beer (I learned about The Green Line project. This special ale is only brewed for drafts and kegs to eliminate waste!)
After a great (productive) drive home- my head hit the pillow at 3:00. I haven’t stayed out that late in ages but it was such a blast! I really miss being in a larger area-sometimes living in a town of 9000 people makes you go a bit crazy!
So instead of a complicated dish, I leave you for this great (simple) recipe for almond butter. If you’ve had trouble making peanut butter, I suggest you start with making almond butter. Almond Butter tends to be smoother (and still whips up in less than 10 minutes!) I also find it still spreads easy after being in the refrigerator!
Be sure to check out everyone who is participating this week for the food matter’s project- they’re making Coq/Veggie au Vin!Print
- 2 cups roasted almonds
- 2 tablespoons honey
- 1 teaspoon sea salt (or more, depending on your taste)
- If using non pre-roasted almonds, place almonds on a baking tray covered in parchment paper. Roast at 275˚ for 45 minutes. Almonds should have a nice roasted flavor to them. If using roasted almonds, skip this step (I find the pre-roasted almonds do better in this nut butter.)
- Place almonds in a food processor and turn on. Almonds will go through different stages but you will want to let your food processor run until the oil has released and almond butter has smoothed out (it will ball up right before this happens.) Turn off food processor and transfer to a mason jar.
- Stir in salt and honey. Cover with an air tight lid and keep in the refrigerator.