I have been madly cleaning and reorganizing areas of the house. While I was on vacation over Christmas, I planned to do a lot of crafting, but instead I cleaned, threw away, and donated items. It got in the way of my crafting plans, but it's nice to have things organized.
Anyway, of course one of the rooms I set to work on was the studio. During my organizing frenzy I came across this earring that I made when I visited my friend Andrea while she lived in California. We had a private class with Shiho Yamashita that was a lot of fun. I really like the earring and I have all the supplies to make the other one, but I cannot find the instructions!
Maybe I'll find them during the next studio organizing session.
We've gotten a lot of snow here and now the temperature is quite cold. Not having dairy cuts into my drinking hot cocoa to stay warm. The other day I saw some Silk almond milk and decided to give it a try. I love almonds and thought the milk was quite good. Then I decided to try making some hot cocoa with it - yum!
I swear this is not becoming a recipe blog! But, I'll share this with you in case you want to give it a try. I made a few changes to the recipe on the Ghiradelli cocoa can. I even added almond extract to bump up the almond goodness.
Almond Hot Cocoa
In a saucepan, heat:
1 cup almond milk
1-1/2 tablespoons unsweetened cocoa powder
1/2 tablespoon agave nectar (or 1-1/2 tablespoons sugar)
1/4 teaspoon almond extract
Enjoy with a good book on a cold winter's day.