Summer is known for having a slower pace, but this season looks like it will be more productivity-seeking than anything. Eric and I sat down the other night and made a big list of all the stuff we want to complete (or at least get underway) before this fall. Maybe we’re a bit over-ambitious, but we figure now is the time to take advantage of our free arms, restful sleep (at least for him), and long summer evenings. More than anything, I think it makes us feel more in control of our big upcoming life change, even if the sense of control/organization is merely a myth. Whatever works, I say.
Among the house renos that we’re tackling, another big project that we’ve been working on is starting a new business. It’s the project we’re most excited about, but it’s also the thing that has been the most challenging and gray-hair inducing over the past several months. Lots of research, roadblocks, legal documents, design, obsessing over details, etc. I enjoy this project immensely because it’s so near to my heart, but my lack of patience doesn’t suit me well for this type of slow-to-make-progress work. It always amazes me how long things take. I guess that’s why I love blogging so much. I can work on a post for a few days and then hit publish. Taking 3 years to write a cookbook was the ultimate challenge, but it helped me appreciate the valuable lessons and learning opportunities along the way. I think this new project is already doing that. Considering all the obstacles we’ve faced with this hopeful business I know it’s still a bit too early to divulge all the details, but when things start coming together a bit more I’ll be sure to share!
On the recipe front, I’m still making a lot of quick and easy recipes! I’ve been on a big homemade nut milk kick over the past couple weeks. Tell me, is there anything better than guzzling a cold jar of homemade milk straight from the fridge? This is my first time making hazelnut milk, but let me tell you it’s the best milk (from any source!) that I have ever tasted. I was really not expecting to love hazelnut milk so much, but it just worked. I made two batches on the weekend and both disappeared within 24 hours. Hazelnuts are a splurge-worthy purchase for me so it’s more of an once in a while treat rather than an everyday affair, but I guess that makes it even more special. It’s the kind of homemade nut milk you whip out to dazzle house guests or simply to treat yourself, just because. It’s a drink that reminds you just how satisfying plant-based milks can be when you feel a bit burned out on the store-bought stuff.
With a super creamy, nutty base and notes of caramel, cinnamon, and vanilla bean, this nut milk is fit for a high end coffee shop. Actually, it would be my dream come true if I walked into a coffee shop one day and they had this milk as an option! Just like I hoped, this hazelnut milk is the most amazing compliment to a morning cup of coffee or black tea. Coffee and hazelnuts are a match made in h-e-a-v-e-n. Yesssssssss! Skip the creamer and try this out instead. Or simply chug it back with abandon, pour some into a bowl of cereal, or blend it into a chocolate hazelnut smoothie or ice cream shake. I think I’ll do that next.
Note: I used a ratio of 3/4 cup hazelnuts and 1/4 cup almonds, but feel free to use 1 cup of hazelnuts if you prefer.