I must have the shyest blog readership on the internet, or it just may be that no one was interested in sandwiches or soy ice cream this past week. Whatever the case may be, I am finding it a bit lonely to be blogging in forum void of comments or discussion – the silence is deafening here, people! “Bueller? Bueller? Bueller?” Echo …..
Consider it a desperate plea for greater use of the comments feature.
On a techno-savvy note … per Emily’s suggestion, I’ve added some RSS feed subscription options to the sidebar. Activate, sit back, and let the magic of the internets do the work for you!
And now, onto today’s food of interest: oatmeal. One of my favorite things about the weekend is the leisurely morning ritual I can indulge in: sleep in a bit, enjoy a big mug of tea on the couch, and then make breakfast – a real breakfast, not the speedy fare that I rely on during the week. Yes, today is Monday; however, happy memories of yesterday’s breakfast continue to dance in my head. A breakfast mainstay at the Outpost is oatmeal, but we prefer a more winsome, more decidedly switched-on version than the one Wilford Brimley admonished you to eat in the late eighties and early nineties. I typically use the “Old Fashioned” style oats that take a whopping 5 minutes to cook up on the stove top. Sometimes I mix it up and use extra thick rolled oats, which take about 20 minutes to cook up. This recipe is the five minute version so keep in mind that you will have to adjust the recipe per the instructions on your package of oats.
Tropical Oatmeal1 3/4 cups water 1 cup oats 1/4 tsp salt 1 mango, diced 1 1/2 tbsp ground flax 1 tbsp brown sugar 1/3rd cup chopped almonds 1/4 cup chopped coconut
1. Bring water to a boil. Add oats, salt, mango, flax, and brown sugar. Simmer over medium low heat for 5-6 minutes.
2. Remove from heat and cover for 2-3 minutes.
3. Add almonds and coconut. Enjoy!