Hi.
I promise I did not forget about this quaint, little blog.
Seriously! I promise.
I wanted to write in here, I really did...
But I was too busy being consumed in FALL.
Last year I was so disappointed with fall in the city.
This year it has swept me off my feet.
Okay, it wasn't all cute & romantic. I was also knocked on my ass by midterms and life {in general}.
In fact, I had a food studies exam today.
ACED IT.
Well, hopefully...
But really, go ahead and ask me what the difference is between baking soda or baking powder. Or maybe you want to know what two proteins make up gluten. Perhaps you're just curious as to why we add salt to every single thing we bake.
I know these things now.
Ingredients to an A+? Interest in what you're learning &...
Pumpkin Oatmeal!
yumyuminthetumtum
Ingredients time:
makes 4 servings
(...or 2 if you've convinced yourself you need the extra carbs for your exam)
water
2 cups of oats
big-ol-pinch-o-salt
15 oz can of pureed pumpkin
1 teaspoon of cinnamon
1/3 cup of brown sugar
golden raisins (optional)
sliced toasted almonds (optional)
milk (optional)
Recipe time:
1) Pour 3 1/2 cups of water into a medium pot & bring to a boil.
2) Add oats, cinnamon, and salt lower the heat to medium-low & let the oats simmer & absorb (while stirring occasionally for about 4-5 mins).
3) Add 3/4 of a 15 oz. can of pumpkin (or however pumpkin-y you want it!). Stir for 1 minute.
4) Add brown sugar, raisins, and almonds. Mix to incorporate.
5) Pour into bowls, add a little brown sugar & raisins to the top. Pour some milk in to cool.
6) Enjoy.
So grab your leftover canned pumpkin from Thanksgiving & revamp your oatmeal. Or if you don't have some, run, run, run to the store. But hurry! Winter is coming!
(Game of Thrones reference anyone?)
(Game of Thrones reference anyone?)
