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Monthly Archives: January 2012

D had his eye surgery on Thursday of this week to correct his vision.  He’s been out of action since, sleeping in the spare room as his eyes hurt to keep it open.  As a result, I’ve been spending a lot of time by myself.  It’s a little bit weird as I know he’s still here but not really.

My weekends are usually full of to-do lists of things that I don’t get to do during the week.  I’m taking the opportunity of having some time to myself to relax.  No grocery lists, laundry, or even exercising.  I I spent an hour having coffee at a local cafe while reading the paper.  Bliss.

I’m taking cue from from my dog who has no issues sitting around doing nothing all day.  All she needs is a little spot of sunshine.

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This is where I found my cat (Monster) sleeping this morning- on top of the dresser in the spare room.  It never ceases to surprise me where I find her sleeping.  Another one of her strange spots are in the linen closet  on top of soft, clean towels. Cats really are funny creatures.

I’ve had Monster for over 6 years now.  About 2 years ago, she ran away and broke my heart.  I cried for two weeks putting up posters of her all over the neighborhood.  And by some miracle, we found her a few blocks away living happily with an old lady who was spoiling her.  I quickly learned that there is no such thing as loyalty for cats.

I grew up eating peanut butter and jam on saltine crackers and to this day it’s the only thing that makes me feel better whenever I get sick.

I came up with this recipe which is super easy and only requires 2 ingredients.  While it’s not as crispy as a saltine- it’s  nice substitute that will not spike your blood sugar.

Basic Crackers

100 grams almond flour ( 1 cup)
1 egg white

  1. Preheat oven to 175ºC.
  2. Mix the egg white and the almond flour to form a soft dough.
  3. Roll the dough out evenly between 2 sheets of baking paper using a rolling pin.
  4. Cut the dough into even sized crackers of rectangular shape.
  5. Bake for 10-15 minutes until golden brown.
  6. Cool completely before enjoying.
  7. Store in an airtight container in the fridge.

I like to make 10 large crackers. But I have also tried to roll the dough out thinner to make 20 smaller crackers.