Remember how I told you at the beginning of the week that I’d ordered an ice cream machine?
Well, Sears called me on Thursday to tell me it had been delayed a week.
Wait a minute, why did I order this online when there’s a Sears on my way home? I could pick it up on Friday!
I canceled the order, shuffled things around in my kitchen to make way for my new appliance, and made myself another batch of strawberry ice cream, freezer style.
The new King of my kitchen…
‘aint she a beauty all nestled in with my other favorites?
[sodastream – an instant soda maker, great for homemade mineral water + my 4 year old vitamix]
It was easy to clean, put together, and…
Wait, what? I have to freeze the bowl first?
For 6-22 hours? That’s a pretty wide time range.
!%$&(@#% I want ice cream NOW!
I compromised, put the bowl in the freezer, and made myself another batch of strawberry ice cream, freezer style.
I sense a theme here.
While I was out buying an ice cream machine and thinking of glorious recipes I was going to create with said ice cream machine, I also managed to find some awesome clearance items at Nutters!
$1.00 rice wraps. Purchased after being swayed by Kristina’s fresh salad rolls recipe.
$1.99 mystery butter. For the salad rolls.
$2.50 each for original + herb tempeh. Every time Ashley mentions tempeh, my tummy gets all rumbly. It’s about time I picked some up!
$3.00 yeast free vegetable bouillon.
$0.99 each for local grass fed liver + summer sausage. Yes, I said $0.99!!!
Have you ever cooked liver? Any recommended recipes? I have no idea what I’m doing.
The oats weren’t on sale, but I can’t get over how cheap oats are compared to other gluten free grains.
These were only $4.00 each.
After I put away the groceries, it was time to tackle the pantry.
To keep our kitchen organized + prevent funky things from growing, I rotate pantry + fridge clean outs every Friday.
There is a method to my madness.
The middle shelf: grains > seeds > flavors > bouillons > teas > powders > breakfast cereals > nut butters
The bottom shelf: onions > potatoes > sugars > oils > milks > box of goodies from Enjoy life, Kaia foods, and Manitoba Harvest.
The middle shelf: beans > tomatoes > dates > cereal > flours [that wont fit in our tiny freezer]
Top shelf: pasta > wine > wine > parchment paper > random junk
I know where everything is at all times… so long as Kevin doesn’t touch anything.
He has his own corner, don’t worry.
I turned around to check on the ice cream bowl and was greeted with this…
ugh. When will the snow ever end?
Silver lining: Kevin took off the first week in June to work on the yard + fence with our neighbor! I can’t wait to have grass!
Gold lining: Late night oatmeal raisin cookies
Chewy Oatmeal Raisin Cookies
Gluten free, Dairy free, Refined Sugar free, Yeast free
Inspired by the amazing comments you’ve left on what your favorite cookie in the whole wide world is. It’s obvious that [chewy] oatmeal raisin is the bestest!
- 3/4 cups old-fashioned rolled oats [not quick-cooking]
- 1/3 cup + 1 tablespoon almond flour
- 1/2 cup raisins
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoon coconut oil
- 1/3 cup coconut sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- Preheat oven to 350F and line a cookie sheet with parchment paper or silicon baking mat.
- In a medium bowl, whisk together oats, almond flour, raisins, baking soda, and salt, set aside.
- Using an electric mixer, beat coconut oil and sugar until combined. Add egg and vanilla, beat until smooth. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls onto prepared baking sheet. Bake for 13-16 minutes [mine took 15 minutes] until cookies are golden but still soft.
- Cool 5 minutes on sheet before transferring to a wire rack to cool completely.
Makes 8 cookies.
Best served with almond cashew butter! Yummy!
Okay, off to swimming I go.
Have an awesome Saturday :)
What are you up to this weekend?
What’s the last kitchen appliance you got that you were really excited about?