A few new additions to the collection. I grabbed the Sloan’s because I love the label even though it’s only about 50 years old. It was only a couple bucks, whatever. The other 2 are 1880s-ish and from Hartford and Plainville respectively. I love corktops! Supposedly all 3 have original contents but I’ll pass on smelling it thanks.
Hey, it’s worth a shot right?
Beards and me are not a good combination. Yet, I am going to keep growing this disgusting mound of scruff until I find some sort of gainful part- or full-time employment as a front end developer. This might be a threat of sorts (if that will help things).
Please, don’t let this happen. It’s not good for anyone.
Note to self: don’t ever do this again and please try to think of far less itchy idle threats.
One last dahlia before winter (Taken with instagram)
Go ahead and try to say this doesn’t sound absolutely delicious, I dare you.
Random Leaf (Taken with instagram)
I’ve kind of eaten a LOT of sushi lately (Taken with instagram)
So I’ve been easing into this primal thing for almost a couple weeks now and the pounds have been melting away. It’s been pretty fun trying to concoct new recipes and trying foods that didn’t really appeal to me before. Avocado coconut milk smoothies anyone?
I’ve been having a hell of a time trying to come up with a good cookie recipe that doesn’t involve dropping like $20 on almond or coconut flours. This one turned out pretty good finally. They’re a bit heavy but awesome with a glass of cold vanilla coconut milk.
Okay, let’s do this…
2 cups toasted almonds
(or 1½ cups almonds plus ½ cup almond butter)
1 ripe banana
¼ cup seeds of choice, i prefer sunflower or pumpkin
1 egg
¼ cup honey
1-2 tsp raw agave nectar (optional)
1 T water
Pinch of salt if your nuts are unsalted, giggity
Throw everything into a blender, starting with the banana, trying to layer the the solids and liquids a bit. Warning: if you have a piece of shit blender it will probably explode. Pulse, pulse, scrap, pulse until you have something roughly the consistence of chunky peanut butter.
Rub a cookie sheet down with your oil of choice (theme music optional) and lay out some teaspoon sized blobs. I have a mini cookie dough scooper, you should probably stop being so primitive and get one too.
10-12 minutes at 350° and allow to cool for 10 minutes. They will be rather mushy and loose until they have cooled off, this is pretty normal.
Knock yourself out.
Chirashi @ rice fields (Taken with instagram)
Mmmmm (Taken with instagram)
