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Posted

Overnight steel-cut oatmeal, baby.

Love the chew and nuttiness of steel-cut oats, but don't love the long cook time and constant attention required. I remembered hearing somewhere about overnight cooking, so I Googled a bit and found several recipes. Here's the one I settled on, and it's pretty good:

1 little pat o'butter, 1 cup steel-cut oats, 3 cups water, pinch of salt. The night before, melt butter in a pot then toss in oats and toast for a couple minutes. Then add the water, salt and bring to a boil. Boil a couple minutes, put on the lid and turn off the heat. Reheat them in the morning. I needed to add a little water and mix them some. A little brown sugar and real maple syrup and voila! Three mornings worth of oatmeal (based on current reduced intake regime).

John

Posted

Duck barley soup tonight made from the duck carcass stock, vegetables, and tomatoes. Lowly bread in a can loaf to sop up the last dregs and a salad with home made green goddess dressing. Life is good.

Posted

RPS I have heard of but never seen or eaten bread in a can.  Where can one find it?  

Medium Rare broiled venison, mmmmmmmmmmmmm.

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