Recently, you might have noticed Blue Diamond has made commercially available almond milk. Almond milk is a great alternative for those who don’t like or can’t tolerate milk or soymilk. It’s cholesterol-free and has a delicious nutty flavor. It surprisingly isn’t as expensive as I thought it might be, a half gallon costing a little more than a gallon of milk (if I remember correctly). Well, I tasted and thought it was pretty good. But if you know me, in my quest to become more domesticated, I wanted to see how difficult it would be to make almond milk from scratch. Again, this was another thing that was on my list of things I wanted to try with the Vitamix, but haven’t got around to it until tonight. (It seems that every time I have almonds in the house, I end up making these.)
Here’s how I did it:
Soak 3/4 cup almonds overnight in water. You can use whole almonds or sliced. I had both, so I used both.
After soaking, rinse them until the water runs clear. They will be puffy.
Some people have a shoe fetish. For others it’s purses. I have a container fetish. I am slightly obsessed with finding the perfect way to hold everything. Now, I must tell you I am pretty selective about my containers. I thought I’d share a few of my favorites.
my banana case
Perfect for packing nature’s perfect food and not being worried about it getting all bruised up in my backpack. No, I have never had a banana not fit.
Since my sister and BIL left for duty in Afghanistan in March of this year, I have been experimenting with how to best send them baked goods. I had some success in the past with vacuum sealing using a Reynolds vacuum sealer, until the last time I sent her peanut butter bread. When she called me last month, she said she opened up the package and it smelt so good. She was all ready to take a big bite…until she saw the mold. Boo.
Determined to send her something besides cookies, I have had this cake-in-a-jar project on my list for a while and just hadn’t gotten around to it until this weekend. For my first attempt, I made a very simple cake. Once I hear from her that it worked, I will fancy it up.
Here’s how I did it:
I boiled a big pot of water to sterilize my half-pint jars, lids and rings. You can also use pint jars, which will just result in a bigger cake serving per jar. It’s okay to use cleaned old jars. Just make sure to use new lids and rings.