While dinner was cooking I sliced them up with an oiled pizza cutter.

Here they are dredged in powdered sugar and cornstarch.

The overall result is a soft creamy honey flavored  inside and a slightly sweeter sugary outside. These would be perfect combined with hot chocolate or roasted over a camp fire. I found them a little bland compared to the coconut handmade one I’d bought but overall still a hundred times better than store bought if you are going to eat them plain. Next time I’m thinking lemon, chocolate, or incredibly yummy coconut. Probably coconut.

Oh! Almost forgot my little coconut sprinkled marshmallow lump. That was REALLY tasty!

Here we go….

I picked the recipe, Honey Vanilla Bean Marshmallows, from Joy the Baker.

Sugar and cornstarch mix for the pan, to dust on top and tomorrow to dredge the cut cubes in.

All pretty and white like fresh snow….or powdered doughnuts…mmm.

This stuff is a sticky messy syrup. I highly recommend washing the pan out with hot water while it’s fluffing in the mixer. I’d hate for this stuff to turn into hard tack. It’s fun to watch it bubble though.

Hubby had to help me pour. This pan is super heavy.

At about 8 minutes I added pure vanilla extract. Didn’t have any vanilla bean so I added a little more extract. Love it when photos turn out well without trying!

I oiled my spatula and it might have helped a little but good grief this stuff is thick and sticky. Not a lot of spreading out with this stuff.

Tomorrow I’ll get to try these out and see if it was worth the effort. Hope so What was left in the mixer I added some coconut to and made a lump of on some wax paper with a sugar dusting with the hope of marshmallow for lunch.

Steamed asparagus and Quorn chicken (fake) with raw almonds and fresh avocado. All with dehydrated dill and lemon juice.

I say flop because the author of The Raw Food Detox said not to eat nuts with avocado. I also over steamed things. Eventually I’ll get the hang of this but the result was REALLY tasty.

Not sure yet what to eat tomorrow.

Here is what Wikipedia says about it:

Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.

Sadly I have not had good luck with making a tasty salad out of this amazing stuff. The flavor has always been very bland despite adding half my spice cupboard to it and half the fridge. Last weekend was a break through. The same grocery store where I first met quinoa was passing out samples that were Good! I had to ask the grocer what all was in it and tonight I made my first successful batch with a few alternations. Hubby was thrilled too. He always like things with butter (usually non-dairy) but the vegetable broth is really the secret ingredient to this recipe. Without broth it’s a sad little salad.

Quinoa Salad

2 Cups Vegetable Broth

1 Cup Quinoa rinsed and drained

1 tsp freeze dried or fresh Basil (Litehouse brand)

2 tsp freeze dried Italian herb blend (Litehouse brand)

pinch of Season Salt (optional)

1 tbsp Olive Oil

1 tbsp Butter

1tsp Lemon Juice

Add  all the ingredients and boil for about 14 minutes or until the moisture is boiled off. Stir frequently.  Turn off the heat and cover for 4-5 minutes. Serve hot or cold. Serving size is about 4

If you’ve never tried freeze dried fruit or spices it’s well worth it. With the spices the flavor is almost the same as fresh.

The grocery store also added celery, cucumber, and bell pepper,

Most of my day was looking into prices for ingredients for solid balms that I read about and LOVE from Amber’s Ambry. I have about 5 different sents from her in these cute little tins and I’m sooo excited that she’s sharing because my feet absolutely LOVE!!! this balm.

Anyway, off to more cleaning before I get too tired to do anything. I’ll leave you with a pic of my new Le Crueuset dutch oven.

Today I was reading a about spinning in a new book I bought, Start Spinning by Maggie Casey. With only one spinning class behind me I have a lot to learn. Back in October I bought a spinning wheel that isn’t one of the big brands so help manuals are sparse. Tension was a bit of a problem so I’m going to read this book first and maybe start with a drop spindle again.

Cooking is also going slow. Friday I had a burst of energy after work and “attempted” soup that turned into more of a flavored rice. Oh well. At least the pre-packaged oat meal cookies with chocolate chips turned out well.