Yesterday I did my semi-annual job of printing up my blogs. I have mentioned Blog-2-Print or Shared Book before. They make up the books for you and you can choose three ways of having these books, an expensive hardcover, a less expensive soft cover or a downloadable version. I choose the latter for $7.95 and then print on 3 hole paper and store in 3 ring binders. I am now on my 5th large binder, I end up with over 400 pages a time for 6 months, I yap such a lot, LOL. Once I have printed them, Matt gets the joy of reading what I wrote for the last 6 months. The books aren’t perfect, for instance I just noticed ‘mor’ on one line and the ‘e’ on the next line, but generally they are pretty good, and certainly good enough for me.
Watching the movie Maid in Manhattan last night, they kept advertising a hair removal system called No No. I was somewhat interested as it is apparently such an easy device to use. Nowhere did they state a price, which means it must be expensive, right? I went to their web page, still no price but they had a $100 discount. Finally I found the machine on Amazon.com for $279. Yes, expensive. I will not be purchasing. It actually sounds like it looks like a good system, but unless you have that kind of money to spend…. I do not.
I’ve actually had a bit of a hankering for oatmeal lately, in the UK we call it porridge, and when I saw this Eating Well recipe I couldn’t resist it.
Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.
8 servings, 1 cup each | Active Time: 5 minutes | Total Time: 7 to 8 hours (slow-cooker time) - 1 hour 35 minutes (stovetop time)
- 8 cups water
- 2 cups steel-cut oats, (see Ingredient note)
- 1/3 cup dried cranberries
- 1/3 cup dried apricots, chopped
- 1/4 teaspoon salt, or to taste
- Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.
NutritionPer serving :193 Calories; 3 g Fat; 0 g Sat; 1 g Mono; 0 mg Cholesterol; 34 g Carbohydrates; 6 g Protein; 9 g Fiber; 77 mg Sodium; 195 mg Potassium
Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.
Have a great weekend