T is for Thai Larb Noodle Salad. This dish is traditionally very pork-heavy. No pigs were harmed in this version and it came out mouth-wateringly delicious.
T is for three pups instead of the usual two. We were dog sitting for a friend, so that meant three times the cuteness in the house for a while.
T is for testing out making almond butter in the food processor. The first time I made almond butter was in my beloved vitamix and as much as I love that appliance, it didn’t come out as smooth and creamy as it did this time.
Making almond butter is a practice in patience. It takes awhile for the almonds to release their oils, so I pulled up a chair and got comfortable.
It was worth the wait.
T is for taking walks. I’m enjoying the weather as we slooowly start to transition to fall down here in the south.
T is for take-out. We haven’t eaten out in a while so we treated ourselves to food from Greensprout Veg Chinese. We got hot and sour soup (no egg), chikin drumstucks and
sesame portobello with broccoli.
T is for time out to relax. I love lazy Sunday mornings where I can just graze on breakfast-y foods and read the paper.
T is for tasty treats. A perfect way to end a late Sunday afternoon is with creamy root beer floats. I put two scoops of ice cream and then poured the root beer in. How do you make yours?
T is for tomorrow is coming too soon!