“Hey, Pablo,” I asked, “Could you take this piece of bamboo, or something else around here, and make it into two closet rods for me?” I said this last night, and instead of doing that, he and Jose pulled up with two, beautiful, stained wooden, perfect-fitting rods this morning. Which means they did it on their own time. “Where’d you get those!” I asked as I thanked them. “Oh, around,” Jose said, as he gestured vaguely to the surrounding landscape. A typical response of his. I am so lucky! It’s difficult to find them here, and especially in the long size I needed to fit those closets, oh my gosh!
Scottish Oat Crust
1 c. almonds, (soaked one day, sprouted one day – optional)
1 c. coconut
1/4 c. raw oats, ground – optional
1/4 c. soaked, pitted dates
1 tsp. coconut oil
1 tsp. cinnamon
dash sea salt
Chocolate Mint Cream Filling
1 c. cashews
1/2 c. raw honey, agave or coconut syrup
1 T. chia seeds
1/8 tsp. sea salt
2 c. chocolate almond milk
1/4 c. fresh mint
2 T. coconut oil
1 tsp. vanilla or dash vanilla powder
6 ounces cacao powder or cacao nibs
Directions: For the crust, food process the nuts first, then mix into a moist crust with the other ingredients. Press into pie pan. Blend together filling ingredients and pour into crust. Top with more cacao nibs, if desired. Chill.
Word of the Day – armario – closet
Tip of the Day –When you want something done, or created here, ask around, be prepared to wait, let others find the right person for you. Many people will grab the job, say they can do it, but it may not be a good job. I learned this the hard way. Still learning!
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