rolex replicahublot replicareplica watchesrolex replicahublot replica watches
3191 Miles Apart | 2012 | April

21 April 12 • MAV

I have been feeling badly about dissing oatmeal a few weeks ago. The truth is I really do love oatmeal! I eat it in all seasons and in all kinds of ways. It’s the kind of breakfast that really sticks with me into the afternoon. Love that! I thought maybe I’d make it all up to my dear friend oatmeal by writing about my favorite way of having my bowl of late. I’d love to hear your favorite ways! Email me at hello(at)3191milesapart.com.

So I make up 1 cup of dry rolled oats (look for local rolled oats if you are so inclined, I always make sure mine are from Maine) to 2 cups of water. I also add a teaspoon of saigon cassia cinnamon and a nice generous pinch of salt. Once boiling I turn it down and let the oats simmer for about 10 minutes stirring frequently. When ready (I like mine still creamy and not too dry) I give my sweetheart two big scoops and myself just one.

These days my favorite toppings (added on top of the hot oatmeal) are almond milk, unsweetened coconut (did you know unsweetened coconut is a nice source of fiber, minerals and omega fatties?), walnut pieces, fresh fruit (didn’t have any on this morning, however), siggi’s yogurt and a nice dollop of honey. So very delicious.

And always popular in our house! Three cheers for oatmeal (I won’t diss you again, I swear).

21 April 12 • SCB

I have a busy week ahead, and while I hate to be inside at all on this beautiful spring day, I decided to get our kitchen stocked and prepped for the week ahead. First up was my weekly batch of granola.

Some yogurt to go with the granola (I’ll be posting about making yogurt soon. It really is so simple.) I also made a vanilla bean simple syrup to sweeten the yogurt.

A big pot of beans—one of the healthy foods my son will reliably eat.

Whole wheat chocolate chip cookies to pack in lunches (another great recipe from Good to the Grain).

Washed and prepped greens means I’ll eat a salad for lunch everyday instead of those cookies.

The last thing coming out of my kitchen today will be a rhubarb crisp just because I couldn’t resist the rhubarb at the market (although maybe it will become rhubarb syrup for cocktails?).

Feeling ready to tackle the week. Have a good one.