Saturday 11:55 am.
Also, time to begin working on the scrapbooking.
The schools were on a two hour delay, so after delightful morning coffee and connection, I sorted through the stacked up mail, cooked breakfast for the kids, and made another pass through the house. It was a small collection today: a bottle of perfume and a stack of clothes I had pulled out of the closet several days ago. I think I am truly at the read it up, craft it up, see if I wear it up point of the purge. It’s a nice place to be.
I spent the rest of the school day reading this bit of fluff. It was quick and fun, and it counts as a book. I am not ashamed.
Last night’s experiment was overnight oatmeal. Basically you combine equal parts steel-cut or rolled oats and milk, with whatever seasonings you like– mix it, cover it, and put it in the fridge overnight. In the morning, heat it up and viola! Breakfast. I used almond milk, a tbsp of monkfruit in the raw, a shake or two of apple pie spice. This morning, after heating, I added chopped apples and roasted pecans.
I liked it. But. I will increase the liquid just a bit. And I will not use monkfruit. It is nasty and leaves a bitter taste in my mouth. I didn’t like it when I tried it in my coffee six months ago; I don’t like it in my oatmeal; I understand now why it
was on clearance is in the trash can. When I want sugar, I will just use sugar. This is going to be a go-to breakfast for me. One cup of raw oatmeal and half an apple held me from 8:30 am until after 2. That’s a winner.