Scavenger Hunt Sunday

A perfect day begins with a bowl of Super Oatmeal, click here for the recipe, freshly squeezed orange juice and a cup of decaf with cream.

It's remarkable that generation after generation orchestra musicians dress so much alike.  Here I am in high school getting ready for a concert.

This was taken in the hotel room of my perfectly sweet, but technology-mad in-laws.  Mary Ann and Bill, and their two kids love their gadgets, and they travel with a lot of them!  The power strip has outlets in every direction, to maximize the number of adapters that can be plugged in at one time.

It would have been too easy to show socks in the "Mismatch" category.  I mean, who doesn't have a stash of orphan socks?  I love socks!  I wear them practically every day to work!  Thank heaven the days of mandatory panty hose are long gone!!!

Boy, this was a tough one for me because I'm very much a matchy-matchy sort of person.  But the organization gods were with me (or actually, NOT with me), and somehow my Birkenstock clogs got mixed up!  And now, if you'll excuse me a minute, I'll go fix them . . .

Stop over at Ashley Sisk's for her delightful Scavenger Hunt Sunday blog party.  Have a great week!

Oatmeal weather

Actually, it's always oatmeal weather for me. Here's how I prepare it:

Basic Ingredients:

½ C. steel cut oats
2 C. water
2 tsps. extra virgin coconut oil
½ tsp. ground cinnamon
1 pinch salt
¼ C. raisins
1 T. raw honey

Optional:
1 T. wheat germ
1 T. ground flax seeds

Bring water to a boil in a non-stick saucepan. Add all ingredients except for the honey and turn the heat down to a simmer. Cook on very low heat, stirring occasionally, for approximately 30 minutes. The oats should be creamy but still chewy. Add optional ingredients after removing from heat. I'm told this preserves the nutrients from being destroyed by the heat. Drizzle honey on top just before serving. Yields 2 bowls and a contented tummy.

This is one of three methods I use for cooking oats. During the week, I make it in a slow cooker and wake up pretending that my own personal chef got an early start and made this treat just for me. It's not so hard to pretend, really, what with steam rising from the pot and the kitchen smelling of cinnamon and freshly brewed coffee. I also make it with rolled oats when I'm in a hurry, but the recipe above yields the creamiest porridge, so I make it on Sundays, and then I have enough left over to start Mondays right. The older I get, the more I appreciate the simple goodness of oatmeal. Goldilocks and the Three Bears had the right idea.