happenings, part 6

Howdy, pardners. It’s linky dinky time again.

Also, aren’t these chanterelle ‘shrooms so dang pretty? I made a fancy dish for newly married Liz & Kevin last weekend, and pickled chanterelles were one of the main dish components. Also a super tasty fresh corn curry sauce. YUM.

  • We’re heading to Portland, Oregon in a couple of weeks to meet up with Jennifer & Jon! Where should we go to eat? I already have a few places in mind, and ice cream is for sure on the list. Also, drinks. Which reminds me – my clothing is so not hipster enough for Portland. I gotta get on that.
  • One day, we’ll get to Hawaii, and when we do, we are totally driving this.
  • Apparently Saveur magazine has a crap-ton of horchata recipes (how do I know? duh. Pinterest.) and I’m digging the classic one and this one.
  • Heidi, all of your recipes look so dang tasty. And I barely even know what a sunchoke is….
  • A couple of weeks ago when Todd was in town, I printed out the Eater SF Big Eat list for 2012, the 100 not-to-miss dishes of this year. Sadly, I have a lot to try. Or gladly? That week alone though, I knocked off the morning bun at Tartine AND the custard french toast at Nopa. And this week? The not necessarily the 3-course prix fixe at Cotagna, but a mighty fine meal nonetheless. Delish.
  • Last week, we FINALLY booked our vacation trip. This is where we’re going this year, and I am waaaay excited. Tips and recommendations are welcome. Don’t be shy.
  • The photo above? The Sutro Baths at Lands’ End. I’m in the process, albeit very slowly, of making a San Francisco travel page, and this is for sure going there. We tried to catch the full moon, but couldn’t push through to 11 pm. We settled instead for dinner and a sunset. Woh woh.
  • The photo below? Lamb Jam 2012. We went last year when Brad was in town, and this year with Todd. Both were awesome. I ate a. lot. of. lamb.
  • Oh, and do you Instagram? I need to follow more folks, so share your ‘handle’ if you do. Mine, no surprise, is chiknpastry. Duh.

 

Oatmeal.

I don’t have too much to say other than it’s high time we had some more oatmeal-type recipes on this site.

Isn’t that introduction enough?

I probably eat oatmeal at least 4 days out of 7 each week. It’s a bit of a combination of 1) it’s easy and 2) it’s healthy. Most days though, I dig into the store-bought packets, but every once and a while I like to make a nice batch of small-sized oatmeals because let’s face it – anything you make at home just tastes better. Oatmeal isn’t any different. Plus, a recipe for oatmeal is sorta like a recipe for granola bars – you can modify it almost any way you want and it will still taste good, so that way you never get bored with the same ol’ thing every single morning.

I get that some of you just don’t like oatmeal. That’s fine, I suppose, but I’ve always been an oatmeal-kinda person. For some, the texture is just too gooey, which never makes sense, because those same people seem to just love grits. For others, it just isn’t their thing. But for me? Breakfast is one of those times that I really just can’t be bothered to whip up fancy stuff.

Plus, I like to start my day eating decent ingredients, even if I end it by shoving a bowl of ramen into my face.

In my land, that’s called balance. And last time I checked, a little balance in life is never a bad thing.

Baked Fruit & Nut Oatmeal
adapted from Inquiring Chef via Pinterest; makes 8 individual servings

time commitment: 45 minutes

printable version

ingredients
1 & 1/2 c rolled oats
1/2 c nuts, coarsely chopped (I’ve used walnuts and almonds)
1 & 1/2 c fresh or frozen fruit (I’ve used frozen blueberries and fresh strawberries)
1 & 1/2 c milk (any type; I’ve used soy and almond milk with good results)
1 large egg (lightly beaten)
2 T honey or any other sweetener
1 t ground cinnamon
1/4 t salt

instructions
Preheat oven to 350 F. In a small bowl combine the oatmeal, nuts, and fruit. In a seperate bowl, whisk together the milk, egg, honey, cinnamon, and salt until well combined.

Fill 8 small oven-safe containers (or an 8×8 baking dish) evenly with the oatmeal mixture. Pour the liquid evenly over the oats in each of the containers.

Place the containers on a baking sheet and bake for 25-30 minutes, until the fruit is bubbly and the oats are crisp and golden.

Allow the oatmeal to cool slightly and serve warm.