10 things I have smelt, heard, tasted and touched in the last week:
1 the feel of thawed flaky pastry as I placed it in a baking tin at the weekend! The photo is for an upcoming recipe in the Blind Foundation’s Outlook magazine! Look out for it real soon!
2 the sound of my sister’s old friends getting together on Saturday night for a drink.
3 the taste of the lasagne my cousin made for my mother that we all enjoyed on Monday night for tea!
4 the smell of winter on Sunday night when I went out to bring the washing in! In the dark! Ha ha ha! It was such a wonderful smoky smell – if the truth be known, probably the smell of open fires!
5 the taste of a peanut butter bar I made on Saturday for our weekend treat. (recipe below)
6 the sound of the audience laughing today as I spoke at an Employment hui! It was fun!
7 the smell of baking coming from Number 7 Balmac as we walked past it in the morning!
8 the feel of the snood I knitted for around my neck! It keeps me warm! I love snoods!
9 the sound of the X Factor contestants in the final on Monday night! I liked it but I’m glad it’s over! IS this what having an addiction is like? That compelling feeling that you have to do it but not being that satisfied when you do! Crikey!
10 the sound of Bryan Crump on Radio NZ National interviewing me last night! What a fun interview – especially when he said it was a cute photo of me with two ladies on Lake Titikaka in Peru! “Bryan – that’s no lady – that’s my husband!”
Oi! Where’s that recipe then? I have one I use too which perhaps you might like:
Five Minute, No-Bake Vegan Granola Bars
By Gena Hamshaw
Editors’ Comments:
This bar can be whatever you want it to be. Add different kinds of dried fruits, different nuts, or different
nut butters. It’s all good. Mix, wrap, and enjoy!
Serves 10-12
2 1/2 cups rolled or quick oats
1 cup raw pumpkin seeds (pepitas)
1/2 cup raisins
2/3 cups peanut or almond butter
1/2 to 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)
1/8 teaspoon sea salt (adjust based on which nut butter you use)
1. Mix oats, pumpkin seeds, and raisins in a large bowl.
2. Whisk together nut butter, sweetener, and sea salt. Pour into oat mixture, and mix well, till
everything is sticky and combined. If it’s too dry, add a bit more agave.
3. Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more
foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and
keep refridgerated till ready to use. They will last two weeks in the fridge.