Normally I dislike February with the same kind of sinking feeling that I get in my stomach when my husband offers to make me a steaming bowl of oatmeal. I feel like there are so many other breakfast things that I do like (some of which are also made with oats) so why should I bother trying to choke down porridge just because "it's good for you?" In the same way, I feel like there are so many other months and seasons in a year, why deal with February when it's always cold and grey and long Long LONG? And this year, to make thing more difficult, February has to go and add an extra DAY???
This year, somehow, February has been tolerable. I can hardly believe that it ends this week!! Maybe it's because of the days and days of sunshine and blue skies that we've been experiencing this year in our neck of the woods. Who knows? I'm just grateful that I haven't sunk into the deep depression that I typically face this time of year.
There have definitely been bad days. L had another low low day last week, but doing better now. Stella returned to the vet a week after starting treatment for external ear infections because she was doing worse instead of better - vet noted that she now has ruptured ear drums on both sides. (No wonder she can't hear a doggone thing!) She is now on both oral antibiotics and new ear drops, and actually seems to be doing a bit better - I think she heard me calling her this afternoon.
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| We hide her pills in peanut butter... |
By the way, one breakfast food utilizing oatmeal that I really enjoy is granola. I have been making this recipe from America's Test Kitchen lately, that is a real winner with all of us:
Maple Almond Granola
1/2 C vegetable oil (I used 1/4 c coconut oil and 1/4 c avocado oil)
1/3 C Maple Syrup
1/3 C brown sugar
4 t vanilla
1/2 T salt
5 C Rolled oats
2 C raw almonds, chopped
2 C raisens (I used 1 1/2 c craisens instead)
Line baking sheet with parchment paper and spray with vegetable oil spray.
Whisk oil, maple syrup, brown sugar, vanilla and salt together, then fold in oats and nuts.
Transfer mixture to baking sheet and spread into an even layer and press until compact.
Bake at 325* for 35-40 minutes, rotating sheet about halfway through.
Cool thoroughly and then stir in dried fruit.
I got a new cookie cutter from an Etsy store just in time to make Valentine's Day Cookies:
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| Fridge Facts - Valentine's Edition |
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| Fridge Facts - Gardening Edition |
My Lenten Roses are blooming with abandon, and Punxsutawney Phil did NOT see his shadow, so spring is on it's way... hooray!




















































