As of the beginning-ish of May, Paul and I have lived in an apartment complex here in New Hampshire. It’s a nice place, a little small, but very quiet and full of nice people. One of the perks of this place is the garden plots.
We were able to snatch one up upon moving in, and have been tending to a good sized plot of dirt, trying to grow things. Our pole beans seem to be positioned in just the right spot that they are doing very well, but our cucumber plants (that we were sure would die shortly after planting) have been doing great! We put in a bush variety, not ever hearing of a cucumber bush. Sure enough, we needed to trellis them. But anyway, our first cucumber looked like a lemon!
What the heck, cucumber?!
Upon slicing, we found that it looked more like a cucumber inside. And it tasted good, as have the subsequent cucumbers that look more like cucumbers than lemons.
Last week, I found out how easy it is to make your own nut butter. I’ve been on a long search, trying to find the best natural peanut butter (I think I found it – Once Again Crunchy, no salt, opinions?), but I had a feeling I was missing something. So I headed out to my co-op to buy a pound of almonds. I went with the dry roasted, no salt almonds, instead of raw. I could have roasted them in my oven, but I was feeling lazy and didn’t know how this was going to pan out.
After less than ten minutes in my food processor (with a pinch of sea salt added), voila! Almond butter! The best I’ve ever had? Indubitably.
I’ve been putting it on everything lately, even just on spoons that go directly into my mouth.
And then I try to justify it with the “you’ve been training so hard for this half marathon you need calories” talk. More on that tomorrow.