Salad (farmer’s market lettuce, olive oil, balsamic, mustard, and raw garlic):
Sauteed mushrooms:
Omelet:
I followed the recipe and everything.
But to make up for it, looky here:
From raw almonds.
That I roasted.
And then made
into
almond
butter.
(This is funnier if you imagine me saying it in a sing-songy, victorious voice.)
I get my Laura Ingalls Wilder badge, now, right?
well amy..you get the julia award here for the almond butter!!(change your voice pattern)
.. .by the way..gluten free seriously..quinoa is awesome..i have a few recipes!
And the student surpasses her teacher.
Dude, I bet even Caveman Colin at Crossfit hasn’t done that. You rock! What did you use to grind it?
Norma, I win! Come try my cooking!…Or just come cook for me. The latter would probably work out better for both of us, and I could some of your ribs.
Tami, my teacher is the internet. So I’m not sure I’ve surpassed it. Yet.
Nelly, one of those mini-chopper/food processor thingies. It took a long time, but it worked. Just add a little olive oil toward the end.