The morning started out with
a bit of a chill in the air; but by noon, temperatures would rise to the high
70’s – so I wore a sweater to ward off the morning nip … and a short sleeve top,
and sandals to meet the afternoon’s promised heat 😉
And then I was off to enjoy
the company of Oak Point friends – Mondays are actually being anticipated, now;
and I’m getting as much ‘friend time’ as possible before dicey Fall &
Winter weather forces me to stay indoors for weeks on end ☹
This is my 4th
Autumn without Bob, and my circle of friends is great for keeping my thoughts upbeat.
Eva Cassidy – ‘Autumn
Leaves’ song: (https://www.youtube.com/watch?v=xXBNlApwh0c)
The day went
great … and I’m going to do it all over again, tomorrow 😊
When I got back home, I
finally got around to unbagging and sanitizing my Thrift Store keepers I
brought back from the roadtrip I took to Warrenton, two weeks ago 😉
And I made a batch of Pistachio-Coconut-Oat
Milk (recipe at end of post): it sounded good, and I am hankering
for a new flavor: this {fits}. I can’t wait to try it, tomorrow morning!
DIY Pistachio-Coconut-Oat
Milk
¾ cup shelled, Pistachio nuts
*
½ cup Coconut flakes (I used sweetened flakes – I like my coffee sweetened 😉) * ¼ cup
Old-Fashioned Oatmeal flakes * 3 cups Water, room temperature
Soak the
pistachio nuts in hot water for 30 minutes; then drain and blend with remaining ingredients for 1
minute in a blender (hold the blender top down so it doesn’t spray
everywhere when the blender kicks up).
Drain through a large bandana laid over a saucepan colander into a medium sized bowl - securely gather the bandana at the ends, and gently squeezed to 'milk' the milk: discard the remaining solids. Pour the milk into a 3-cup container with a pouring spout, and refrigerate.
ENJOY!
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