Nutter at work

As forecast, grey-drizzly-rainy-damp, so got on with stuff at home. Watched a question and answer at 12 o’clock with Vikki Slade the leader of the council.

Questions revolved around the dreadful scenes on our beach during the hot weather. Overcrowded, no social distancing, 20 tons of litter collected, people urinating behind the beach huts and elsewhere, Cars parked everywhere including on grass verges and double yellow lines.

Vikki has her hands pretty much tied and must be exhausted by the continuous complaints (when I watched 2 weeks ago, was all about cyclists on the prom)

1pm First cheeze-making attempt: Soaked cashew nuts in water for 6 hours

Then at 4pm another Zoom session, re a proposed Boscombe Regeneration. Our ideas were solicited. The 60+ attendees thought alike. Boscombe should have a character of its own, more culture, independents, organic growth by allowing local artists to occupy empty shops for a period etc.

7pm Drained cashews, then blitzed with water to a yoghurt texture. Transferred to a glass bowl and stirred in the contents of a probiotic capsule. Now left for 24 hours to ferment covered by a tea towel.

Next step tomorrow. (NB good tip, at last week’s on-line Plant-Based cheese-making session, the tutor said just add water to any remnants left in the liquidiser and you have cashew milk. She’s right, brilliant, now in fridge. I checked my regular almond milk - only has around 2.7% nuts)

Not sure how works for Wide Wednesday’s colourful’ challenge. But as I haven’t been out, will have to do. The green strainer adds the colour!
Tired. Going to watch Corrie catch-up in bed :)