I spent almost the entire weekend outside with my sister — weeding and tilling, planting flowers, and laying down plastic to keep the weeds at bay. There’s still a long list of things to be done yesterday, and I feel like I’ve been hit by a train (but in a good way.) I think we’re off to a solid start on our best garden yet, and I can’t wait to get back out there.
We took a break yesterday for a visit from our Mom, who is the source of our green thumbs. So of course we celebrated Mother’s Day with a trip to our neighborhood garden store. And also a special cake that my mom requested, which turned out even better than expected. That one will be making an appearance on the blog later this week.
But for now, I bring you something that only takes a little bit of effort: Tamari roasted almonds.
I got hooked on tamari almonds working at a health food store in college, and for years paid way too much to buy them already roasted. I attempted to make my own a few times, back when I was first learning to cook, and always ended up with almonds that were either chewy or burned (usually both.) After you’ve ruined a few pounds of raw almonds, the pre-roasted ones start to look like a bargain.
But last year, I revisited the idea and finally figured out how to make my own. And not only is it really simple, but much less expensive. Only I eat more of them than ever now, so I suppose it all balances out.