January 27, 2010
December 28, 2009
You don’t mind my tinkering with your lovely pancake recipe, right? We go a long way back, you and I: all the way to my dirt-poor student days when I couldn’t wait to pick up your infant-sized Sunday self from street vendors on Broadway late every Saturday night. (Oh, how your “Home & Garden” section gave me hope then, by reminding me that someday I, too, may have a kitchen larger than my underwear drawer.) So, thanks for being a good sport about the liberties I’ve taken with your recipe. Here goes my interpretation, in which many shortcuts are taken, nothing gets sifted, and hazelnuts make a surprise appearance.
New York Times oatmeal+buttermilk+blueberry pancakes
- 2 eggs, whisked
- 2 cups buttermilk
- 1 teaspoon vanilla extract
- 1 tablespoon canola oil
- 1 cup whole wheat flour
- 1/2 cup white flour
- 1/2 cup rolled oats
- 1/3 teaspoon salt
- 1 tablespoon brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/3 cup ground hazelnuts
- a fistful of frozen blueberries (yes, those farmers’ market lovelies earmarked last summer for a gray December day just like this)
- Combine the first four ingredients.
- Add the rest. (I suppose you could sift the flour–but why?)
- Wake up the husband to…
- Cook the pancakes on a griddle, 1-2 minutes per side.
November 30, 2009
So you just had a marvelous four-day break and are feeling a bit insulted by the harsh return to reality? Here, try some of this:
Baked oatmeal with apple + cranberry sauce
- 1 large apple, peeled and shredded
- 1.5 cup rolled oats
- 3 cups water
- leftover cranberry sauce
- Combine the oats, water, and apple in a baking dish and bake on 400F for 20 minutes.
- Add the cranberry sauce to the top and bake for another 5 minutes or so.
- Serve with honey.
Yes, I suppose you will still have to go out and brave the world. But you will be going out with something righteous and warm in your tummy, and that helps a little. (Oh, and coffee? That helps a lot.)
October 27, 2009
This made me curse a little less at 6:47 AM.
October 21, 2009
1) Cook the oatmeal.
2) Stir in a loosely scrambled egg. (No worries; the heat of the oatmeal will cook it.)
3) Season with salt and pepper.
October 11, 2009
This is a bit more labor-intensive than our typical oatmeal interpretations, since it exceeds our maximum allowed breakfast prep time limit of 3 minutes. It also requires a certain degree of wakefulness, which Mr. Onepot and I rarely achieve on weekday mornings as we stumble blindly and grumpily around the kitchen while assembling the, um, most important meal of the day. After all, a knife and a grater are involved! But oh, it’s worth it. Once the oatmeal is done, just pile up half a grated apple and heap it with brown sugar and cinnamon and nutmeg. What’s not to love?