Happy Thursday and happy National Peanut Butter Day! This week has gone by fast but the days have gone by slow. Does that make sense? I’m just happy we are almost to the weekend!
Dana and I have some major laundry room renovation plans this weekend. Tonight we are going to prime the walls, tomorrow we are hoping to paint, and then this weekend we are hoping to tile the floors!
The color we picked out for the walls is called fresh air and it is a very light subtle blue. I would show you the paint sample but to be perfectly honest I am just too lazy to go downstairs and get it. You will see it eventually. It will brighten up the room a lot. We will be painting the shelves white.
Okay, I wasn’t going to do this but how about I give you a quick snap of the laundry room before just to show you how much work it really needs.
Can I get a womp womppp? I’ll spare you the rest of the before photos until the end of the project, then I will compare before and after photos and stun you all. 😉
It just needs some TLC, and that is what we are giving it. Imagine light blue walls, tan tile, white shelves, and a clean dust-free room! I am pretty pumped about this if you can’t tell! Oh how we change. I never would have imagined five years ago being so excited about revamping a laundry room.
I don’t have much to share on the food front from yesterday. For breakfast I got real crazy and had a banana with almond butter (NOT peanut butter–can you believe it?!).
To make homemade almond butter:
- I use unsalted raw almonds from Costco which I roast in the oven myself. Once they are 100% completely cooled, I pour 2-3 cups of almonds into the food processor.
- I cover the processor and let it go for 15 minutes, stopping 3-4 times in the process to scrape off the sides.
- If I want to sweeten the almond butter, I will add 1-2 teaspoons of cinnamon and 1-2 tablespoons of honey about half way through the processing.
3. For best results, I let the almond butter sit in the food processor for a couple of hours to allow to cool again completely. After it’s cooled I process it again for 5 minutes, or until it has a smooth spreadable consistency.
4. I then pour it into a canning jar or covered Tupperware, and use it on bananas, dates, almond bread, celery, etc!
I am really loving having it around the house. I really haven’t met a nut butter I haven’t liked! Cashew butter, sunflower seed butter, peanut butter, almond butter. It’s all good.
Skipping ahead to dinner…I was NOT feeling creative in the least bit. I was starving though and knew my body was craving nutrients, so although it didn’t sound amazing to me at the moment, I threw together a big salad.
And what do you know, it tasted great. My body thanked me. I snacked on a handful of dates with almond butter a couple of hours later, then hit the hay around 9:00.
Have a great day!
Question of the day: What is your favorite nut butter? Have you made any of your own?