Scratch

I’ve been somewhere else lately, haven’t I? The truth is a good portion of the last couple of weeks has been simply researching schools, knocking off little items on my to-do list toward school. It’s a long, slow process with a finish line I don’t even know if I’ll reach. (You know, if none of the 15 schools I’m applying to accept me.)

And then there’s nutrition. I’ve been studying up on food and the way the human body uses food. It’s fascinating, let me tell you. I’ve started learning about vitamins, what each of them do, and calculating how much I’m getting. I also started looking at the contents of things like my soy milk (I’m mildly lactose intolerant) which had a whole load of other crap in it besides water and soybeans. Plus, you know, we still don’t know if soy messes with the body’s estrogen levels. And that’s when I decided to try out almond milk. Which is delicious and this lead me to looking up how one makes almond milk. It’s easy. You soak almonds overnight, blend them, and strain them. You have almond milk. And look how pretty it turned out.  I don’t know how it snowballed after that, but I wound up making my own chai too. Which was easy and tasty. And all of this sure made for a nice morning coffee on the lawn.