August 27, 2010 On the to do list: Chestnut Flour:
1) Making a dough with chestnut flour and water. Roll out into balls the size of nickles then press out to look like thin tubes.
2) 2c basil, 2 tb pine nuts, 1 garlic clove, salt, pepper, 1/4 C olive oil, 1 Tb parm cheese in a blender to p...uree. This is the sauce. (Shoot! missed if they put it in a pan to warm to bloom the flavor)
3) Bring a pot of water to a rolling boil. Blanche cut string beans (cut 3/4 inch) and potatoes (cut to same size, really small) and cook to al dente. Remove.
4) Cook chestnut pasta in water, drain.
5) In a bowl add sauce, beans, potatoes and pasts. Serve.
**********************************************
August something or other....
So I'm completely in love with Pure Almond Milk. It is zero lactose and soy bean free, which is excellent because I am one of the poor suffering lactose intollerant people in the world and even Lactaid Milk makes me... um.. putter. A lot (sorry hubby).
Anyways, this stuff is just pure deliciousness. It reminds me of melted vanilla ice cream, but it's made out of almonds, water and some other 4 syllable ingredients (which, I don't mind so much because I can now, finally! enjoy something similar to a milk product without anything in it that is anything near milk).
It has calcium, which is the main reason why I'm drinking it. Other than it being incredibly awesome. It's not the cheapest thing on the market, it runs about $3.59 for half a gallon. I've told everyone in the house that I will smack them if they use it. This is for Mommy. I won't advocate hubby or kiddo trying it because I'm sure they'd sneak a sip or two because it's that good.
Yum, yum, yum. This makes my breakfast in the morning complete.
