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This is my most favorite thing to eat for breakfast. When I am cooking the night before and realize that there will be rice leftover I get a little excited about what is going to happen when I get up. This keeps me going until lunch, no problem. My family loves it also.
1/3 cup cooked rice
2 poached eggs
1/2 avocado
1 cup spinach (cooked in the micorwave for 40 seconds)
salt and pepper
Yummy!
Vignette - a short discriptive character sketch.
I don't like to clean up the little plastic "messes" that my kids leave behind until just before bedtime Sunday night. On special nights they create the most fantastic vingette's, I love them so much I ask them to leave them up for my enjoyment.
My friend Katie Diez made this, super cute!
It was 28F Thursday so I spent the day in the kitchen crafting some yummy gluten free items for the family. The one that was the big hit was a very special gluten free Granola. I was looking at this blog when I came across a recipe that made me jump up and get to work. Bob's Red Mill is now offering gluten free oats. That makes life much easier around here. It gets a little sad when you have to make "oatmeal cookies" from gluten free corn cereal. No one is fooled around here.
Gluten Free Granola
3 cups Bob's Red Mill Gluten Free Oats
1/2 cup chopped cashews
1/2 cup sunflower seeds
1/4 cup rice flour
1/4 cup sorghum flour
1 Tbls cinnamon
1 tsp allspice
1 tsp ginger
3/4 cup best honey you can find (I used Arleans pure raw honey, portland local)
1/2 cup cranberry juice (I used Trader Joes)
1 Tbls vanilla extract (make sure it is gluten-free)
2 tsp canola oil
Preheat the oven to 250, at least half an hour before you will put the granola in the oven. Coat a baking sheet with canola oil spray.
Combine the oats, cashews sunflower seeds, rice and sorghum flours. Toss them until the flours coat everything else. Then, add the cinnamon, allspice, and ginger. Toss again.
In a medium bowl, combine the honey, cranberry juice, vanilla extract and canola oil. Whisk them together until they have become a single, coherent entity.
Pour the honey mixture into the dry ingredients. Carefully, stir it all together with a wooden spoon until the liquids have thoroughly saturated all the oats. Then add the dried fruit.
Turn the mixture onto the baking sheet and pat it all out into an even layer.
Place baking sheet in the oven and bake for fifteen minutes. Take the sheet out of the oven and turn the entire mixture over with a strong spatula, as though you are tilling dirt. Spread and pat, then put back in the oven. Check again after fifteen minutes. Cook for at least an hour and a half, to two hours, checking and turning the granola throughout this process.
When the granola is thoroughly browned, and dry to the touch rather than sticky, take the baking sheet out of the oven. Let it rest for fifteen minutes, to cool. Afterwards, scrape the granola into your favorite, wide-mouthed container with a lid. Store in the refrigerator, where it will keep for up to a week to ten days.
Enjoy! We like it with almond milk!
I dropped the kids off at school, today was our day to drive for our carpool, so the drive was a little longer. It froze last night and everything is covered in crystally shiny ice. Scary for driving but beautiful for viewing. Portland is wonderful in the winter. It is just wintery enough to appreciate the spring. It will be sunny all week, God's little gift to us Northwesterners so we can make it through to a wonderful spring. On my way home Greg called me to come and meet him and an old friend, Chris Schramm, for breakfast up on Mississippi ave at Gravy He lived here and worked with Greg back when Greg was gripping.
He is now going to medical school in NYC at the great old age of 44. When Chris moved he sold us his super cool muscle car that we loved to cruise around in. It had no real interior so it looked great from the outside and was not so great on the inside. We have since sold it.
It was nice to catch up with Chris and talk politics and other current events. Greg had the steak and eggs with the yummiest hash browns, they are the shredded kind and they cook them in tiny cast iron skillets. Chris had Veggie biscuits and gravy. I had some coffee, which is not too exciting but I had already eaten breakfast, too bad for me.
I have to say that this is exciting I was reading Susan Stars blog today and came across this little tidbit of information. I am an Eames Lover and can't wait to pick up a set of these stamps.
Use conditioner instead of shaving cream to shave your legs. That way you don't waste your conditioner. Well that is a great for someone with thin hair, but my giant mane uses all its conditioner. Tip from my friend Matt Barbee my on set girlfriend, and I am sure you will hear more tips from him later.
