Saturday, May 30, 2009

May 30, 2009

Done Agenda (yes. late again. deal with it.)

1. Pick up prescriptions
2. Take dogs to get pedicures (ok, nails cut and dremmeled)
3. Eat lunch outdoors on patio at favorite mexican restaurant with dogs happily sitting under the table.
4. Take Jaspher to get a haircut
4.5 Discover that EVERYONE loves Boston Terriers.
5. Clean the kitchen
5.5 Exhaust kitten by playing with it with dangly feathery toys.
6. Immediately dirty it up again cooking Vanilla Honey Nut Candy (recipe below), corn cakes (with and without maple syrup), and chicken tenders.
7. Help Jaspher warp medium loom for his first weaving project
8. Warp my small loon and start a beyond gorgeous scarf.
9. Watch helplessly as 1.5lb kitten takes over Boston Terrier's crate.
9.5 Watch helplessly as Boston Terrier watches helplessly as her crate is taken over.

Today's Music:
Well, it would have been Avenue Q Soundtrack if I had bothered to push play on the CD player

Today's Bonus Feature:
Vanilla Honey Nut Candy (No Refined Sugar)

2 cups whole roasted salted almonds
1/2 cup shelled roasted salted pistachios
1 1/2 cups roasted salted pecans (I roasted raw ones in my oven, single layer on cookie sheet at 250 for 25 minutes)
1/4 cup honey
2 tblsp light agave nectar
1 tsp vanilla
1/2 tsp almond flavoring
1/2 tsp butterscotch flavoring
ground sea salt (DO NOT USE TABLE SALT!)

Preheat oven to 250. Mix all but sea salt together. Sprinkle with sea salt, mix again. Nuts should be coated in syrup, but not dripping with it. Spread mixture on greased foil on cookies sheet. Sprinkle with sea salt. Bake until nuts start to look shiny, about 30 minutes. Remove, sprinkle with salt. Let cool for a few minutes, taste, and bake more if desired. Cool slightly, peel off cookie sheet, store....if there is any left over after you start eating it...

Gluten-free Corn Cakes

2 cups yellow corn meal
1 cup almond flour
2 beaten eggs
1 cup sour cream
1 tblsp baking powder
ground sea salt
Real Maple Syrup (optional)

Mix all ingredients except Maple Syrup in a bowl until well blended. Heat thin layer of oil in skillet. Use your hands to pat batter into cakes and cook in oil. Remove and cool. Eat plain or with Maple Syrup (yum!) Note: There is no sugar or sweetener added to the batter. This is because, in deference to the Southerner living here, we do not make Yankee cornbread.

Today's Quote:
"_______". ~Marcel Marceau

1 comment:

  1. thanks for the quote......
    It really put a big grin on my face!