Will said, “I’m gonna beat you with a Stephen Curry shot.” He stepped back and put up the shot — arced high up in the air and slipped right through. He didn’t act like Stephen Curry, though: Jumped up in the air and started screaming, “WHoo!” Then slammed the ball hard against the ground — one amped up little boy. Though his reaction could not be described as such, the shot was smooth.
Unlike this spread, which even with the mandatory high-powered blender and extra soaking still holds significant texture. It is, therefor, an entirely wrong match to the crackers there, which with it’s served and as suggested — or to bread. However, those little off-white, greenish-yellow bits peaking up there, are sectioned lettuce and were ideal. As would be a round of cuke, or better still — served with celery: That would be an excellent match.
Paired with plant matter, the weight and texture of the almonds was well balanced, the spread having a strong but not unpleasant pungency from garlic, lemon and rosemary and was one of the best received of several appetizers.
Though this seems too haughty, alone, with bread types, it might have implications on a toast with something juicy, or perhaps as a base, tossed with papperdelle and roasted garlic, sun-dried tomatoes and some parsley.
a la Chez Betty
2 cloves of garlic, peeled
7 tablespoons of fresh squeezed lemon juice
6 tablespoons extra virgin cold pressed olive oil
1 cup organic raw almonds, soaked overnight in water
1 teaspoon sea salt
1 heaping teaspoon fresh rosemary, leaves only
1 heaping tablespoon fresh thyme, leaves only
1 heaping teaspoon lemon zest
Plating Decoration Ingredients
4 tablespoons extra virgin cold pressed olive oil
4 or 5 springs of fresh rosemary
1/2 teaspoon fresh thyme leaves
In a Pyrex measuring cup, measure out 1 cup of raw organic almonds and cover with water for 24 hours.
Measure all the ingredients into the blender container in the order listed above. The liquid items will help the blending process.
The Soaked Almonds
Drain the almonds and rinse twice before adding to the blender.
The Salt and Herbs
Add the salt and herbs to the blender.
Turn the Vita-Mix on low and gradually turn up the speed. Use the pusher to make sure that all the nuts are getting whirled. Process till the contents are perfectly smooth.