Goose in a rain hat, polaroid SX-70
A small ode to the amount of rain predicted to fall this next week in Portland. We had snow for a few minutes a couple of days this week, but now it is back to the rain. The good news is that Mt. Hood will be covered in snow this weekend for some skiing.
Last night in my attempt to cook more at home and prepare the week, I made what I thought was a tray of steel cut oats. It's a very simple, very delicious recipe that I found one day online (see the bottom of this post). I was looking forward to eating this every morning covered in honey or cinnamon and agave for the next few days. When I took it out of the oven I was a little perplexed, it looked different. I tasted it, it tasted different, but not too different, but the texture was funny. After some thought I think (still not 100% sure) I cooked a big tray of couscous. I'm not sure what to do with this giant tray (I doubled the recipe) of couscous cooked in milk and water.
Two-Minute Weekday Steel Cut Oatmeal
1 cup steel-cut oats
3 cups water
1 cup milk
1 tsp salt
1 cup steel-cut oats
3 cups water
1 cup milk
1 tsp salt
Preheat oven to 300.
Dump oats, water, and milk into a large, oven-safe pan with extra depth for oatmeal to expand. Add salt.
Bake for two hours.
Store in the fridge. Oatmeal will keep for five days or so.
1 comments:
ha ha ha! the couscous story is too funny, sounds like something i would do.
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