Haven’t been baking much lately as I’ve been busy with work. I’ve also started to panick as time is getting shorter before my Jan. 1, 2014 deadline. It’s time for me to focus on myself and doing what I love, but it’s difficult thinking about life without a regular job and steady paycheck.
Not trying to whine, just wanted to get my thought out.
Until next time,
Haven’t been baking a lot lately as I’ve been busy with work. Will try and make something this week so I can post pictures. In other news, I’m one step closer to getting in the kitchen incubator. Last step is getting product liability insurance, and then my file will be complete.
I feel like my dreams are becoming more of a reality each day. It’s like I can see what I want to do, and where I want to be, but I’m just not there yet. Soon though, very soon.
Until next time,
Decided to make almond milk using some bags of almonds I had bought from Fresh Direct a few weeks ago. I found a very simple recipe on Slate http://slate.me/YZo4lR . I made a slight tweak: instead of using maple syrup (didn’t have any), I used agave nectar instead, I also didn’t have any cheesecloth, and used a couple sheets of papertowel in its place. I was pleased with how quickly everything came together as I made this on my lunch break.
I had never had almond milk before, and wasn’ t sure if I would like the taste or not, but I was pleasantly suprised. Kind of reminded me of hot chocolate that has too much water in it. I will definitely make more almond milk as it was easy, tastes great, and bonus, I now have ground almonds to use for almond chocolate chip cookies, whoo hoo!