Wednesday, April 27, 2016
Just before the rain arrived, I managed to set the last two rain barrels in place, get laundry off the line and dinner on the table. I finally got around to washing a few aprons and my pastry cloth.
I took to the kitchen again. I have decided to purge all my miss-matched glassware and pass them onto my oldest daughter. That gave me more kitchen space for items I use often during canning season.
I picked my first spearmint this spring, and made a pitcher of organic green tea (with spearmint). I love it that way. My one Grandma made it with spearmint and I have always loved it.
I noticed a rain barrel was not full, so up on the roof went a helper of mine, and gutters were cleared of debris. One more spring job completed.
I adapted a "sweet and spicy" recipe that uses honey, sesame oil, cayenne, and cumin.
It came from this book:
The taste is nothing "fantastic" but healthy and better than plain walnuts (for snacking). I really didn't taste the "sweet" in them. They are definitely "spicy."
Walnuts are put in boiling water, honey, a few teaspoons of oil and salt. They are simmered, drained and dried. Then tossed in the spices and roasted. They'll last a week, so I divided them up for Hubby to take some to work. In all honesty, I like the flavor of the "Spiced Nuts" recipe better. I may try that recipe, only using walnuts, almonds and maybe one other healthy nut.
Lately, I've been enjoying a little walnut butter spread onto a beet chip.
Today's agenda is iffy. It is a bit chilly, and may be too wet to weed the herb garden. I see my chives have flowers forming already and the rosemary plant I accidently left out there, is turning green (they typically won't winter over).