(Light BROWN)
brown skin like almond, smooth skin like butter
as illumination from the heavens grazes your skin, i only begin to fathom the beauty that radiates from what your body stretches and thins, the way no color goes wrong with it, the way all shades go along with it, your tone and tanned skin continues to outshine all others without the slightest bit of effort, diversion or conversion, you set the mood with any version, abrasions never reflect as you restrain yourself to avoid the eye of such unworthy people,
all brown all smooth, you, Black Woman, have no equal
homemade almond butter
ingredients:
2c/16oz. raw almonds
1 1/2t ground cinnamon
1 1/2t ground nutmeg
1T kosher salt
Optional: 2T honey OR maple syrup
Helpful items:
food processor
mason jar
large baking sheet (mine is 12” x 17” in.)
recipe:
Set oven to 350F. On a large rimmed baking sheet, evenly place the almonds. Place almonds in oven and allow to roast for 15 minutes. Take almonds out of oven and allow to cool for 10-12 minutes
Gently pour almonds into food processor and blend until almonds go from chunks to dust to a thick pasty substance—some would call it butter (see photos below for progression). Be patient! It takes time! This is a waiting dish.
If paste is bit too thick, you can allow it to cool down for another 10-12 minutes.
After almond paste has reached the desired smooth texture, you can add the cinnamon, nutmeg and kosher salt. Blend again until smooth. Store in a tightly sealed container or jar for up to 2 weeks. Enjoy!
If you add honey OR maple syrup for flavor, I would allow the paste to cool once the honey OR maple syrup is added. Then I would blend again. It’ll help reach that smooth texture.
