Man it’s been a crazy week/weekend. I spent the holiday in Plainfield with my Aunt Dawn, cousins and her family.
There was turkey to be stuffed and baked
sunsets to be watched
battleships to be sunk (my very first time playing the infamous Battleship, mind you)
turkey to be carved
tables to be set and filled with delicious food (see the cheesy mashed potatoes in the front?? mmmmm)
homemade wine to be drunk
Time for dessert!! Pies, donuts, ice cream and cookies! Yum!!
My Aunt Dawn’s sister is the US ambassador’s assistant over in London, so we skyped her from the living room so we could still share our holiday.
It was a great night filled with yummy food, remembrance of those who couldn’t be with us and lots of fun, loving family time. I do love Thanksgiving!
So after the feasting of Thanksgiving I decided to attempt to make walnut butter again. I love, love, LOVE walnuts. Top two nuts – walnuts and brazil nuts. Well and roasted chestnuts (I just discovered this a few nights ago. Yum yum!)
The last time I tried to make walnut butter it was too bitter, not creamy and just not that great. Oh I still ate it, but I didn’t know how to improve it. My dad kept saying that my aunt used to add something to make it less bitter but he couldn’t remember what. So I turned to Ashley of The Edible Perspective. She’s the queen of homemade nut butters and had some terrific ideas on how to cut the bitterness, including adding some cashews to the walnuts. I’m still working on getting the flavorings right, so when I do that I’ll post a recipe. If you’re in serious need of some homemade peanut or almond butters, hop on over to her website and browse around. Such yumminess!