Cat that I love.Today I took a picture of my homemade almond milk, and I was reminded that I love my kitchen. So I took some more pictures of that. And then some pictures of my wonderful cat, Snowball, with the beautiful kitchen as a background. I’m turning into Mary Fasang. Next thing you know I’ll be short(er) and kick boxing.
At the suggestion of Brian Soares, I looked at what’s in almond milk at the store — the first ingredient is “almond milk (almonds, water)” and the next 11 ingredients are preservatives. So I started researching how to make it on my own. And although there are a zillion ways to do it and a whole bunch more appliances one can purchase to make it — in the end VitaMix had the best recipe for me. Soak almonds overnight. Grind. Strain. Even though the straining is a little messier than I would normally agree to, still worth it.
OK, at the suggestion of Dianne F (who’s full name I would spell if it were in my head), I explored organic almonds. (Having purchased “premium” almonds at Costco for the first series of experiments.) Yes, a zillion times more expensive, and there’s shipping involved. But I was able to purchase 2 samples of all three kinds of almonds grown at much higher, but not outrageous, cost. Opened the first 8-oz, vacuum packed bag to process. The name of this almond is Aldrich. The almonds had a very floral taste. Very floral.
I soaked the Aldrich organic almonds overnight. When I soak the Costco almonds overnight (in filtered water), in the morning the liquid is cloudy. (I rinse the almonds after soaking.) When I soaked the organic almonds overnight in filtered water, the liquid was crystal clear in the morning. I don’t know what that means, other than I’m going to be buying organic in the future. (Damn it.)
Made the almond milk. Not floral. And fabulous in coffee, which is all I do with it.
Then more kitchen pictures.
I came to this kitchen with a few very definite ideas, for instance, pull-out cutting boards were a must. And the windows were a must (I am, apparently, a window snob). And the location of the refrigerator was the big fight with the designer. (I chop A LOT of raw vegetables so they need to go easily from frig to counter and back.) I’m not a huge cook (although I’m not a bad cook) so I didn’t need really high end flourishes. The contractor’s workmanship is/was very good. Some things the contractor brought to the table — most notably the floor — is fabulous; I worship the floor. And although I didn’t take a picture of them, this remodel brought the washer and dryer into the house from the garage, which I also love every single day. (The bathrooms were remodeled, too, and are very well done.) The company I used was VERY dependable — started the day they said they’d start, finished when they said they’d finished, and (with my help) stuck to the budget.
That said, there are some not fabulous parts of the kitchen. When you consider that it was designed from scratch, shouldn’t it be perfect? But the not perfect parts are not glaring enough to complain about.
With the exception of paint. I started using the kitchen in January of 2011…so that’s 2 1/2 years ago…and the paint is wearing away on many of the edges of the doors and drawers around the sink. Water related, I would say, but I’m not sure that’s my fault.
Training Today: Body work. Acupuncture with Allen Arnette and hair cut/color with Katrina. I’m not even lifting weights, which I usually do on Fridays. (Note how I’m making hair which is super luxurious part of training, now.)