The other day while driving home at night I was being a bad driver by taking my eyes off the road to crane my neck up to see the stars out my car window. Orion is one of the first constellations I spot every time I look at the night sky, and I have always been amused by how he is upside down. That was until Bob ruined it by telling me he is in fact up right. Mind-blowing. My entire life I have believed that he was upside down and now I have to completely readjust how I look at him in the sky. I was not okay with this realization and proceeded to look away from the road to stare at Orion in disbelief. No worries I did not crash.
Yesterday Bob decided to rub it in even further by sending me this XKCD comic about Orion and his mysterious stars between his legs (the stars are what sparked the conversation about which direction he was positioned in the sky – yes I have unusual conversations with my friends). It’s cruel to keep killing my childhood memories of gazing up at the stars with my family while waiting for meteor showers. I need to move to the Southern hemisphere so that I can be correct about my views on Orion. Am I the only one you thought this?
While we are on the subject of being wrong, have you ever made a grocery list and omitted something because you “knew” you had it only to discover that it has mysteriously disappeared (aka you used it all and forgot)? This happened to me when with the almond butter in the chocolate almond cupcakes I shared with you yesterday. But I came to the rescue of myself by whipping up some from scratch! Thank goodness for my zombie-apocalypse-worthy pantry of supplies which contains several large Sam’s club sized bags of nuts.
Making this almond butter from scratch was so easy that I almost feel ashamed for buying any sort of nut butter from the store. I see many nut-butter creations in my future.
One year ago: Over Easy Breakfast Bagel Sandwich
HOMEMADE ALMOND BUTTER
Makes approximately 1.5 cups
2 cups raw almonds
1 tsp salt
- Pre-heat oven to 350 degrees. Spread almonds on a 9×13-inch baking sheet and bake for 10-12 minutes. Cool for 20 minutes.
- Place roasted almonds in a food processor and grind for 15 minutes, stopping regularly to scrape down the sides. After 15 minutes the almonds will turn smooth and creamy. Add the salt and blend. Keep in an airtight container in the refrigerator.