Day Five: PB&J

9:48:00 PM

I bet you thought I wasn’t going to post tonight.
It has been a very busy day.  The hubs’ car broke down, so I am playing super shuttle…plus I got to spend the day with my mother in law (which was totally fun.  Love that woman!)
Before anyone says anything about the menu tonight though – I haven’t given up on this project.  In fact, I’m more involved in it than ever.
Tonight’s Menu:
Peanut Butter and Jelly Sandwiches
mmmmm….  PB&J.
That would be homemade strawberry jam, homemade bread,  and homemade PEANUT BUTTER!
Da da da DAAAAA!
Yep, seriously I couldn’t resist.  I saw this bag of raw peanuts at the grocery store and had to try it, but only because I once saw Alton Brown do it on Food Network – and if he can pull it off, well – so can I.  Besides, I have the cutest little sous chef on the planet…and she’s been begging me for an opportunity to help out.
So, first – we had to wash the peanuts.
See, I told you she was cute.
Then we let them dry – or at least patted them dry-ish.
Then, into a bowl they went with 2 tablespoons of peanut oil and two tablespoons salt.
Again – bask in this cuteness.   Am I lucky or what?
Ahem…back to business.  Preheat the oven to 350 degrees and then lay the freshly salted and oiled peanuts out on a baking sheet in a single layer (turns out, this is very seriously important).  Roast for 30 minutes.
Then comes the reason I’ll likely not do this again soon…you have to shell and then peel all the peanuts.  Granted the red skin comes off really easily – if you know how to do it…which I didn’t until 2/3 of the way through.  Notice the mesh strainer in the back ground there.  I put the freshly roasted peanuts in it and then shook.  The skins came off like magic.  Or, you can rub them between your hands individually – but the other way is faster - and is always so much more fun.  (shaka, shake-a, shake!)
Put all your newly cleaned peanuts in a food processor with two more tablespoons of peanut oil and 3 tablespoons of honey!
And Blend…
Spread on your bread, add some jam – and enjoy.
You will want to use Spanish peanuts.  Apparently they have more oil content in them.  I had to add a lot of extra peanut oil to the Virginia peanuts because they were a little dryer than the Spanish variety.  Or something like that.
Either way – it’s gooood stuff.
Happy eating!

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