Friday, February 18, 2011
I made a fruit salad with almond cream for breakfast. It's a nice light, protein breakfast for this balmy February morning. To make almond cream just soak almonds in a lot of water, overnight for about 12 hrs. In the morning, pour off the old water, put almonds in a good blender, cover with water and puree (add more water as needed;but only enough to keep the almond cream moving while being blended. You can use as is, or add a bit of natural sweetener like Stevia, maples syrup, honey, etc.
Yesterday afternoon we did a Johnson City run for some food shopping at Earth Fare, followed by Lowe's and Home Depot stops for a few boxes of pansies, a grape vine and much needed bamboo shades for my studio. I love having one of my wheels and desk near the window, but I need to cut down on some of the glare so I can see my pots and read my computer screen.
We had an early dinner of Caesar salad and their fabulous Mussels (steamed in a lovely pernod, lemon, garlic and basil sauce) at Carrabas before heading back over the mountain.
I did get morning studio time yesterday and now I'm heading out to trim the last couple of plates and continue dipping and decorating. So much for my thinking I'd have all this done early in the week!
This afternoon I'll be busy planting the perennials before the later, expected rain arrives, and doing some much needed garden cleanup.