Different ways to wear short hair

  IMAG2918IMAG2917  Fresh cut = fohawk

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IMAG2927 Pin the bangs back (some layers are so short you may have to use some product as back up for making them stay)

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Let it do its own thing.

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This is four weeks after getting it cut, with a flat iron, or just with product depending on your hairs natural curl (or lack there of) flip up the ends, it makes it appear way longer than it actually is and it a lot of fun to have as an option.

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There are lots of other options too, mohawks, headbands, cute clips, curly, having short hair doesn’t mean you don’t have options!!

Homemade Peanut Butter

I got this amazing and super easy recipe from http://www.loveveggiesandyoga.com/2012/07/homemade-peanut-butter.html  Its the only way we eat peanut butter now and its WAY cheaper than buying organic from the store!  Enjoy 🙂

Once you make peanut butter at home, it will be very difficult to get excited about store bought peanut butter ever again.

Not that eating peanut butter of any kind would ever be a chore because I love it so, but homemade peanut butter is a delicacy. And a nearly effortless delicacy at that.

It’s akin to savoring a piece of high-end dark chocolate that’s rich and pure, uncomplicated by fillers, additives, or ingredients that have no place being in chocolate; and then grabbing a milk chocolate bar in the checkout line at the grocery store, which is likely a combination of tasteless, grainy, and waxy.

Apples and oranges. Store-bought peanut butter versus homemade.

At room temperature, it’s similar in consistency to a stir-free natural peanut butter, thicker than almond butter, but thinner than conventional Jif or Skippy.

I store my homemade peanut butter in an airtight container in the refrigerator and although I could keep it at room temperature, I’m sure it will keep longer being refrigerated and I prefer my peanut butter on the thicker side. Storing it in the fridge helps it to stay thicker and less runny, especially since my house is warmer now during the summer.

Interestingly, my peanut butter has turned out to be “stir-free”.

It has not separated into oil and a solid mass, which is something I detest about natural peanut butters; the oil slick on top and that stubborn dry blob on the bottom that never really wants to re-accept the oil.

Find a food processor and a spoon.

This is crazy good.

The whole process takes less than 5 minutes.

Here’s a step-by-step breakdown (a literal breakdown)

16 ounce bag or jar of peanuts (use honey roasted, plain, salted, unsalted, or try a jar of mixed nuts)

Add peanuts to the canister of the food processor

No oil, no salt, just peanuts

Turn it on and watch it go

Wheeee!

There peanuts go through various stages in the approximately five minutes it takes to go from peanuts to peanut butter:

crushed peanuts

crushed into a fine powder

a paste

a thicker paste

and a big peanut butter “dough ball” will form

And then the big ball will magically break down

And turn into a gritty peanut butter

Keep processing and the peanut butter will get smoother, creamier, and thin out

No oil was ever added at any point during processing – just the natural oils from the peanuts are being released

Keep processing until you’re certain the peanut butter is smooth enough for your liking, another minute or so

I like my peanut butter very smooth, like buttah

The peanut butter is a little on the thinner and runnier side immediately post-processing because it’s warmed from the motor – similar in thickness to store-bought almond butter

After refrigeration, it thickens up a bit

As suggested in the recipe section, flavor your peanut butter with anything you want from vanilla or coffee extract

To cinnamon or pumpkin pie spice or cocoa powder

To spicy or savory, which is great for 2-minute peanut sauce (vegan, GF)

Or add some adult-version flavorings

This is your peanut butter. Get creative.

Homemade Honey Roasted Peanut Butter (gluten-free, use roasted peanuts to keep vegan)

Makes about 1 1/2 cups creamy peanut butter

16 ounces honey roasted peanuts

Add peanuts to the canister of a food processor, process on high power until creamy and smooth, about 5 minutes, stopping to scrape down the sides of the canister if necessary.

OPTIONS

If you’re unsure how a flavoring will turn out, I suggest removing half the peanut butter or two-thirds of it, placing it in another container, and flavor a smaller portion, to taste, before flavoring the entire batch with one particular seasoning or flavor. Or get two or three flavors from one recipe based on how inspired you are.

Crock Pot Apple Butter YUM

Crockpot Apple Butter

I got this post from http://changingmydestiny.wordpress.com/2011/10/08/crockpot-apple-butter/ its great, I use it every year (only I double the spices)!

…now on to the good stuff…

 

CrockPot Apple Butter

Crock Pot Apple Butter

Makes a little more than 1 pint

1 dozen apples, peeled, cored, cubed

1/2 Cup Water

1/4 Cup Brown Sugar

1/2 teaspoon Cinnamon

1/2 teaspoon All Spice

Step 1:

Peel, Core, and Chop a dozen apples. I used apples from our trip to the Apple Orchard. I’m no apple expert, but these apples were more dense than the apples I typically buy in the grocery store. The flavor was great, but it took longer to break down in the Crockpot.

CrockPot Apple Butter

CrockPot Apple Butter

CrockPot Apple Butter

CrockPot Apple Butter

Step 2:

Toss the apples in the sugar and spices.

CrockPot Apple Butter

Step 3:

Put everything in the Crockpot, then [say it with me] Set It, and Forget It!

anyone else remember that infomercial?

I cooked it on Low overnight and woke up to this…

CrockPot Apple Butter

After a few more hours on low, I bumped it to high and propped the lid.

CrockPot Apple Butter

it cooked down and thickened quite a bit.

CrockPot Apple Butter

Step 4:

I suppose it’s optional, but I decided to blend the butter down smooth. You can eat it right out of the Crockpot, I did. I just took a spoon to the Crockpot and dove in, it was divine. However, for the finished product I wanted it smoother and pulled out my Magic Bullet since I don’t own an immersion blender. Then poured it into clean canning jars.

CrockPot Apple Butter

So after 15 hours and a dozen apples picked right from the tree, I had 1 pint of delicious apple butter. I froze half the batch and have the other half in the fridge just waiting to be eaten…maybe straight from the jar.