My Winter Breakfast Recipe: Microwave Oatmeal w/ Apple Cider

Smoothies are for summer. Oatmeal is for winter! I recently "discovered" Quick 1-minute oatmeal. I was amazed that I actually liked it and really couldn't tell the difference from the long cooking original variety I had always used. It was a pain too. Always running over on the stove and the pan was hard to wash. Cooking the Quick variety in the microwave in a 4-cup Pyrex measuring cup solved all of my problems.

The first few times I "cooked" it in the microwave for 4 minutes using box instructions it did not run over and I was thrilled. Then, for some reason, it started running over. I decided to experiment and ended up with the perfect recipe for me. I started out with 1/2 cup apple cider and 1/2 cup of tap water. Then I added a generous 1/3 cup oats and a HEAPING tablespoon of ground flaxseed meal. I grind my own seeds in my coffee and spice grinder. You can buy the flax meal already ground if you wish. I cook this mixture in the microwave for 4 minutes and it doesn't run over. I was able to omit the salt too. It is delicious and the measuring cup is so much easier to wash than the pan on the stovetop was. I am thrilled.

This photo shows my entire kitchen wall. I was leaning on my refrigerator to snap the picture. I have always had "old men" friends and we often discussed the woes of the oatmeal pan running over. My mother wanted oatmeal every morning no matter the season or weather. We had elderly next door neighbors when I was young and the man ate a vegetable bowl of oatmeal every morning. All of these old men in my life lived to be 100 or nearly that ripe old age and I think the oatmeal helped. I think its gooey consistency must remove some of the plaque from your arteries as it passes thru your body. What do you think? I have never read this, it's just something I suppose must be going on.

Anyway, I wanted to share my new way of cooking quick and easy oatmeal in the winter. Let me know if you try it. Stay safe and warm since it seems to be cold or very cold almost everywhere. xo

FABLE: THE LOBSTER AND THE CRAB

 

 

      THE LOBSTER AND THE CRAB

"On a stormy day, the Crab went strolling along the beach. He was surprised to see the Lobster preparing to set sail in his boat. "Lobster," said the Crab, "it is foolhardy to venture out on a day like this." "Perhaps so," said the Lobster, "but I love a squall at sea!" "I will come with you," said the Crab. "I will not let you face such danger alone." The Lobster and the Crab began their voyage. Soon they found themselves far from shore. Their boat was tossed and buffeted by the turbulent waters. "Crab!" shouted the Lobster above the roar of the wind. "For me, the splashing of the salt spray is thrilling! The crashing of every wave takes my breath away!" "Lobster, I think we are sinking!" cried the Crab. "Yes, of course, we are sinking," said the Lobster. "This old boat is full of holes. Have courage, my friend. Remember, we are both creatures of the sea." The little boat capsized and sank. "Horrors!" cried the Crab. "Down we go!" shouted the Lobster. The Crab was shaken and upset. The Lobster took him for a relaxing walk along the ocean floor. "How brave we are," said the Lobster. "What a wonderful adventure we have had!" The Crab began to feel somewhat better. Although he usually enjoyed a quicter existence, he had to admit that the day had been pleasantly out of the ordinary. 

Even the taking of small risks will add excitement to life.

I love that you can learn a lesson when you read a book to a child. One of the agents in my office welcomed her first grandchild two days ago and she's over the moon with her tiny granddaughter. xo

See the other Fables from this book HERE.

Black Basalt Teapot + My Neti Pot

There is an unintentional selfie in the mirror. The spout of this black basalt teapot looks as if it has dust on the spout but in person it doesn't. This photo was taken in my kitchen Wednesday after dark without a flash. My teapot is quite small and I've always liked it. I have been doctoring myself with lots of liquids since late Sunday night when I felt a sore throat coming on. I started right away with the Neti Pot and gargling with diluted Bragg's Apple Cider Vinegar and I can report success today. I am almost cured. I think you can nip a cold in the bud if you start treating it right away. Green tea with mint was my favorite hot drink followed by hot apple cider. 

It's time to say goodbye to November and hello to December tomorrow. It rained all day and I was so happy to hear all of my gutters running nicely down all the downspouts. I put on my rain slicker and went outside to check them all. I am so happy my handyman thought to clean them yesterday. It was the perfect time, not too cold, and all the leaves are off all the trees. So my gutters are all set until a spring cleaning. 

I finished The Last Detective and I am now watching 

Season Two of HOPE STREET on BritBox.

See you tomorrow. xo

UPDATE: Here is a photo of my neti pot and salt.

The plastic neti pot was from CVS and the Himalayan Institute salt and measuring spoon set was purchased at Whole Foods years ago.

To see a YouTube video demonstration, click HERE. Worked for me. My sore throat that turned into a runny nose was nipped in the bud before it moved to my chest.

xo

Miniature Arrow Back Rocking Chair + Sweet Potato Recipes

I picked up this little handmade painted rocker years and years ago at a garage sale. The lady didn't know anything about it and sold it to me for a song.

Side view.

Rocker next to a miniature picture frame. Rocker is 6-1/4" high. Frame is 2-7/8" high. Unknown gentleman in frame reminds me of my grandfather. 

I bought a mesh bag full of sweet potatoes on Wednesday. I scrubbed six of them and put them in a cold oven and turned it on 350° and set the timer for 90 minutes. I used my downstairs electric oven because it has a more even heat. I usually cook these for one hour at 400° but they were much better cooked slower and longer. I ate two for lunch and they were soft and sweet and really delicious. Butter wasn't required but I put a dab on each for good measure and sprinkled on a light shake of pink himalayan salt. I'll never bake them any other way from this day forward. This was a perfect lunch for a Sunday that turned out to be a rainy one. My kitchen range has a gas cooktop and a gas oven as well but the oven has uneven heat. I'm glad I have the choice of both. xo

UPDATE -- TRY THIS RECIPE TOO

Slow Roasted Sweet Potatoes from Smitten Kitchen

Read the article and get the recipe HERE. 

She cooks hers at 275° for 2-1/2 hours!!!

Enjoy. Sweet potatoes are very plentiful right now.

xo

First You Chop an Onion

This system never fails me. I made the most delicious pot of soup yesterday. I always roughly chop a big onion and see where it takes me. Then I chopped two stalks of celery, half a red bell pepper, peeled and diced a sweet potato, and sautéed these items in avocado oil in my heavy soup pot.  While that was going on, I dumped a large can of whole peeled tomatoes in juice into a mixing bowl. I roughly chopped the tomatoes into chunks using kitchen shears. Yes, I actually picked up each whole tomato and cut it into chunks with scissors! I had been stirring the veggies too. When I finished the tomatoes, I added them to the pot plus a can or two of water. When that came to a boil. I added 1/2 a bag of frozen cut okra. I love okra in vegetable soup but I don't always have it on hand. The last batch I made didn't have it and it was good too. I added two bouillon cubes and a generous amount of Worcester Sauce and sprinkled a lot of Goya All Purpose Seasoning on top. I filled with water almost to the top and brought it up to a boil. Then I put a lid on top and simmered it for a while until the sweet potatoes were done. I sat down with a big bowl and went back for seconds for my dinner last night. I will have it for lunch today and dinner too. You can use any vegetables you want. And keep adding more when the volume goes down after a few meals. I might add a big white potato cut into chunks tomorrow. I have frozen peas and frozen corn I could add also but for now I love the current mix of veggies I used yesterday. Are you a soup lover too. I usually have to add a little salt to each bowl to get it seasoned perfectly for my taste. 

I heated it up this morning.

I got this small Le Creuset Dutch Oven at a garage sale long ago for almost no money. It was missing its lid and needed a good scrubbing. I thought I had a glass lid at home that might fit and I did! This is my GO TO soup pot.

Now I can't wait until lunch!

I shouldn't have heated it up so early.

The house smells delicious.

xo

October already?

October apples are my favorite.

I miss picking apples like these from a friend's tree. She moved away and she had the best "ugly" apples I've ever tasted. My mother and I used to go over and pick all we wanted and we always took plenty and went back for more. I have never been able to buy apples that good. Her house was built in 1900 and the apple trees were very old too. Heirloom apples are the best. I had another day in the salt mines cleaning out kitchen cabinets. I started another donate pile and I think I see a glimmer of light at the end of the tunnel. xo

My Favorite Seasoning in A Spray Bottle

I forgot to mention what I used to season my quick stovetop "stew" made from a small zucchini, an onion, and fresh tomatoes. I have eaten it 2 nights in a row. I pour some avocado oil in the bottom of my vintage cast iron skillet and add the unpeeled zucchini sliced longways into thirds and cover. While that's cooking I cut up an onion and add it to the pan and re-cover. Then I slice up a big tomato or two smaller ones and add to the pan. Flip the zucchini when it's brown on one side. Then I cut it into diagonal chunks in the pan and the tomatoes too. Stir to mix it all up and spray with Bragg Liquid Aminos. I have a glass cover for my cast iron pan. It should be ready to eat now. Spoon into a big shallow bowl and enjoy. It doesn't take long to cook and tastes SO fresh. I also have a large bottle of Liquid Aminos for refilling my spray bottle and for using in soups. It has much less salt than regular soy sauce and it's made by the same company that makes the Apple Cider Vinegar I use. I buy the spray in my grocery store. Try it instead of salt. I love it. xo

More information here. 

I haven't tried this but will look for it.

More information here.

Best Screen Door Ever

I found this photo I've been saving of a wonderful screen door. One day I want to have one made for my front door if I ever finish all of my indoor projects. See you later. Back to the salt mines. Photo from Instagram. xo

Delicious looking Cowboy Cookies

These cookies have my name written all over them. Jump directly to the recipe here. Read the article and look at many more yummy photos here. They remind me of oatmeal bars my mother and I used to make with all of these ingredients except for the flaked sea salt sprinkled on top. I dare not make them unless I have to take a dessert to a gathering and those are few and far between in the days of Covid. Enjoy if you dare make them.

Olive Oil Biscuits: Delicious Recipe

UPDATE: I sent the recipe to a friend in New England and she made them right away and sent me this photo. She just started baking and has only one square pan, so this recipe was perfect for her. She and her husband ate them right away with butter and jam. She thought they would have been better if they had been made with butter and she will use Smart Balance fake butter that is made with olive oil next time. xo

Mine didn't look like this but were tan in color because I used whole wheat flour. I don't have any white flour 😢 

This recipe is definitely a keeper. It makes only 6 biscuits and that's a good thing since leftover biscuits are never as good as those right out of the oven. They are very quick and easy to put together and you probably already have all the ingredients on hand. (You could double the ingredients if you dare having a dozen biscuits in the house.)

Simple Olive Oil Drop Biscuits

Recipe by Taste As You Go 

Delicious drop biscuits that are simple to make and don't require an ounce of butter.

Prep time: 5 minutes
Cook time: 10-12 minutes
Total time: 15-17 minutes
Yield: 6 biscuits

INGREDIENTS
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/4 cup extra-virgin olive oil
1/2 cup milk (I used whole milk)

INSTRUCTIONS
Preheat oven to 450°F.

In a large bowl, stir the flour, baking powder, sugar, and salt until well-combined. Pour in the olive oil and milk and stir until just moistened. (I mixed the milk and olive oil together before adding to dry ingredients.)

Drop batter onto a baking sheet lined with Silpat or parchment paper (or do what you've always done when baking biscuits). Bake for 10-12 minutes, or until golden brown on the edges.

Serve warm.

I put butter inside when they were hot and they are so very tender and delicious. Really good and I grew up on Southern Biscuits so I know what a biscuit is. I was dubious about the whole wheat flour but it was fine. Would use it again, if I had any!!! I am going to a local bakery to see if they will sell me any flour and if they won't, I will try a pizza place. Wish me luck.

I added the sugar because I always bake according to the recipe the first time. They were not sweet at all. Next time I will probably leave it out. Or maybe I will add a little more and sprinkle sugar on top and then they will be like scones to have with a cup of tea. You could add raisins too.

Enjoy. xo

Sunday Morning Views at My Cottage and a Mask

A rarely shared corner of my living room this morning. That glow in my bookcase door is a Himalayan Salt Lamp. I leave it burning 24/7 with a 25W bulb inside. I have one in the basement too. I didn't even know what they were when I purchased them at the Annual Firehouse Sale last September. My friend knew immediately and she has one in almost every room in her house. She told me they helped purify the air and a lot of other things too. The one thing I have noticed is increased concentration. It could be all folklore but maybe not. I like the nice glow, so why not?
The one I have with a dimmer is available from Bed Bath and Beyond for $24.99. I leave mine on all the time and it makes a great night light. (Good luck, Penny.) 

I found this image on Instagram. It is probably photoshopped but maybe not. Masks were common in the Elizabethan era to help keep out the noxious odors everywhere. This one is quite beautiful.

I made a new garden I can see out my kitchen window. There is another new one to the left near the bluebird house to be photographed later. I had the antique sundial already and the base is something I have had for a long time but wasn't using. It is perfect among the snowdrops and daffodils transplanted from different locations on my property. This was a fun project that started very early in February during the mild winter days. It sort of evolved with no plan. I just started out wanting to see my mother's daffodil clump near the house that I couldn't see without physically going outdoors. I planted them near the birdhouse and also planted a year-old packet of red poppy seeds, Papaver rhoeas. That was certainly a challenge, like planting ground black pepper, only finer. It took me forever to space them out a pinch at a time and I'm happy to report they have sprouted and I am beyond thrilled. Nothing is blooming there currently since the snowdrops have stopped but will post when something springs forth. Stay inside and be safe. xo

Oatmeal Muffins Using Minimum Ingredients

Here is a photo of one of my oatmeal muffins on a cupcake stand, a Christmas gift from Stacey Snacks long ago. Here is the muffin recipe I found online. I really like it because it is so flexible for these times. It uses a minimum amount of sugar and oil and there are numerous substitutions if you are out of anything. Uses no baking powder, only baking soda. Almost all of the ingredients you will probably already have on hand plus there are many add-ons too for variety. This is just the basic recipe and my muffin is a basic one too, but delicious.

Ingredients: start preheating oven set to 425°
1 cup milk (almond, soy or rice milk works great too) I used my homemade soymilk yogurt.
1 cup quick-cooking oats or 1 cup old-fashioned rolled oats (off-brand works perfectly and they are no different from the name-brand) I used old-fashioned oats
1 egg (or 1/4 cup of mashed banana or 1 tablespoon ground flax seed mixed with 2-3 tablespoons of water) I used an egg
1/4 cup vegetable oil or 1/4 cup canola oil I used Avocado Oil. Otherwise I would have used oiive oil.
1 cup all-purpose flour (or wheat flour) I used whole wheat flour
1/4 cup white sugar I used organic sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon I also added 1 teaspoon vanilla
Directions:
Preheat oven to 425°f (220°c). Grease or spray 12 muffin cups or line with paper muffin liners. I just oiled my muffin pan with avocado oil and a pastry brush.
In a small bowl (I used a 4-cup pyrex measuring cup), combine milk and oats. Soak for 15 minutes. I used this same cup for the other wet ingredients after the 15 minute soak to save dirty bowls.
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, cinnamon, sugar, baking soda and salt. Stir flour mixture into wet ingredients, just until combined. I never sift anything but stir with a wisk. Spoon batter into prepared muffin cups until cups are 2/3 full.
Bake in preheated 425° oven for 15-25 minutes or until a tooth pick inserted in center of muffin comes out clean. 20 minutes was perfect in my oven.

Quinoa Muffins Recipe

This recipe for quinoa muffins uses leftover dried quinoa (you know that last bit in the box you have that just sits in your pantry for months…), fresh herbs and fruit (this one used plums, but any fruit would work like peaches, blueberries or strawberries). The link is not responding but luckily I included the ingredients. The rest is up to you. xo

Ingredients:

1 ¼ cups all-purpose flour
1 cup whole wheat flour
½ cup raw quinoa
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 ¼ cups yogurt
½ cup olive oil
½ cup honey
¼ cup basil, or another fresh herb (we used mint!)
1 plum or other fresh fruit

Fenced Garden

I photographed this enclosed garden yesterday at high noon after touring a broker open house. I was waiting for the person who blocked me in to finish her tour. The driveway was long and the parking was quite a challenge. This garden probably doesn't get enough direct sun but I like the design. I would put down salt hay around the raised beds instead of having grass that would be hard to mow.

New Year's Day 2018

I looked through my posts over the past year and came up with this layout for my best nine photos of 2017. The one in the center with my mother is my favorite. The only resolution I made this year is to drink more water and it's one I think I can keep.

I ate blackeyed peas, greens and cornbread for good luck in 2018. Actually, I cheated a little since I didn't have any leafy greens like kale or collards that are traditional so I made Broccoli Cornbread and it was delicious. I used olive oil instead of melted butter and used only 1/2 cup. Next time I will use even less and it needed a little more salt. I cooked it in an iron skillet and since my gas oven is a little off temperature-wise, I set it at 400° and cooked it for 40 minutes and that was perfect. It was more like a quiche than cornbread but it was still good with the peas. I had a big bag of broccoli so I just took out what I thought was a good amount and chopped it when it was almost defrosted and it measured 2 cups. 

I got up pretty early even though I stayed up until midnight to ring in the New and started undecorating my house while the coffee brewed. By 8:30 it was all done. The boxes are back in the attic but not in my Christmas closet yet. I will do that tomorrow when I get back from the dentist for my first cleaning of the year. See you after that. xo

The Most Wonderful Laundry Room

I do love a stacked washer and dryer! ‘Cottonwood.’ Jackson and LeRoy, home builders, Salt Lake City, UT. via

My Kitchen Essentials, Within Reach

I love having these things on my kitchen counter in plain sight, within easy reach when I'm cooking or assembling my food. Left to right you will see: pepper grinder, balsamic vinegar, fine sea salt, himalayan pink salt, cinnamon in a salt shaker, seasoned salt next to that, red pepper flakes, and a sugar bowl filled with raw turbinado sugar. There's also a ginger grater and a milk glass container with my measuring spoons and a wooden honey dipper. Mixing bowls are underneath the splayed-leg stool in old red paint. I love my English china transferware sugar bowl covered with architectural engravings. I unearthed the massive pressed moulded glass shakers with pewter tops tucked in a corner of one of my kitchen cabinets recently. They are beyond fabulous with lots of trapped air bubbles. I had to soak the tops in a strong solution of Bragg's cider vinegar for days to get the corroded tops back to their original condition. I use the one for pepper for fine sea salt and the one with the larger holes for coarse pink salt. For me, things out of sight are also out of mind. I like to have my stuff where I can see it. So far this morning I have used the pink salt and ground pepper for my fried egg and a few shakes of ground cinnamon in my Greek yogurt. Enjoy your Sunday and the long Memorial Day weekend. See you later. xo

Irish Apple Cake Recipe

Recipe found at Connecticut Country House.
It looks so good!

Legend has it that St. Patrick planted an apple tree in Armagh County – also known today as “Orchard County” – an area recognized for its apple blossom tours and festivals. This cake, made from simple ingredients, is uncomplicated, easy to make, and so honest in its appearance and deliciously satisfying in flavor.

Irish Apple Cake, Serves 8 to 12

For cake:

2 large baking apples

1 ¼ cup self-rising flour

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup (1 stick) unsalted butter, room temperature, plus a little extra for greasing the pan

½ cup sugar

2 eggs

1 teaspoon vanilla extract

4 tablespoons whole milk

Confectioner’s sugar for dusting, if you’re serving it cold.

For crumb topping:

3/4 cup all-purpose flour

1/2 cup sugar

6 tablespoons unsalted butter, cold and cubed

Optional plating garnish:

Sprigs of fresh mint

Directions:

Preheat oven to 350°F.

Generously grease a 9-inch springform pan with the extra butter reserved for this purpose.

Make the crumb topping first. Sift the flour into a medium sized bowl, and cut in the butter by rubbing the flour and butter together with your fingertips. It will turn into a bread crumb-like texture. Mix in the sugar with your hands. Easy. Set aside.

For the cake:

Peel, core, and thinly slice the apples, to about 1/8 – ¼ inch thickness. Set aside.

Sift together the flour, cinnamon, and salt in a small bowl. Set aside.

In the bowl of a stand mixer, beat the butter and the sugar until light in color and smoothly blended. Add the eggs, one at a time, then the vanilla, and beat on low speed.

With the mixer still on low, gradually add flour mixture to the wet mixture. Slowly pour in the milk. When fully incorporated, you’re done mixing.

Scoop the batter into the buttered springform pan, smoothing the top to make level. Using a circular pattern, place the apple slices on top of the batter. (It doesn’t have to be perfect, as it gets covered with the crumb mixture. You just want even coverage.) Top with the crumb mixture.

Bake for 1 hour, or until lightly browned and firm to the touch.

Serve warm, unadorned, or if serving as a dessert, try it with a scoop of vanilla bean ice cream.

If serving cooled, give it a dusting of confectioner’s sugar – my fave for to elevating the look of this cake.

I love the simplicity of this recipe, don't you?
I am still doing well even though I missed my Webster all the time. Especially when I am cooking and that was his favorite thing for me to do! Thank you for all of your words of comfort. The Wonder Dog had a fabulous fan club and we all miss him. xo

Easter Egg Evolution

Friends dropped off an Easter Basket for me yesterday with candy and two dyed eggs. Yummy breakfast this morning and lunch too. I like my egg salad with only 3 ingredients: mayonnaise, salt and pepper.

My First Cold in Years and Years

I've been so proud of myself for longer than I can remember, keeping the cold germs from penetrating my good health. All that went out the window on Sunday night when I started going hoarse and felt a tightening in my chest. The sore throat part started on Tuesday. It's sort of a backward cold and I am treating it with the Neti pot, various gargles wuth salt, Bragg's Cider Vinegar, and anything else I can think of, all to no avail. This was the best image I could find on Google to illustrate my condition. I even broke down and bought Nyquil yesterday and it wasn't all that effective but I do feel rested this morning. I am hoping for a whole day without having to leave the house on this rainy day. Cross your fingers for me. Not complaining, just explaining. I know it's been at least 6 years since my last cold, maybe longer. Darn!