skinning the almond

Thursday evening, fingers rough from prolonged sojourn in hot water extracting soaked almonds in order to flip off brown skins. Managed 400 grammes, feeling saintly, I’m exagerating of course but perhaps all saints do have rough skin on their fingers and hands. The trick will be to dry them in a low oven and then grind them with a little sugar. I must confess I usually work with ready blanched ground almonds, and will again as soon as it is to be had, although what I am doing today is the proper way, I know, I know.

Off to bottle feed last born billy goat as mother under the weather and her supply dwindling. On monday, new batch of chicks due and our first salami ready for tasting, farm life.

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