So it’s the day after prom. I’m going to keep this even shorter. More photos, fewer words.
Putting great amounts of time, love, and effort into cooking a great meal is always great, but sometimes you really just don’t have that time and effort to make some food in a hurry.
I love to create recipes which allow me to create great flavor with minimal effort, and this is definitely one of them. Using your handy-dandy rice cooker, you can create fluffy, warm, and scrumptious oatmeal in no time! There are basically 4 steps: Pour, pour, press, and scoop. It’s just a great recipe for any student, parent, or worker on the go. Read more to see the recipe and to learn why it is so darn simple!
Also, before you do that, big news: I start my internship at a local bakery tomorrow! 🙂 I will be blogging about my experience there for the next two weeks and will try to get a new post up every day about the bakery or about a new recipe. Now, onwards to the recipe!
It’s nice when you can say that you are truly happy. At this moment, I can definitely say that I am.
Everything in life seems to just be falling into place. First off, I just got an internship at Big Sugar Bakeshop for my two-week senior project at the end of the school year, something that I am incredibly excited about. Working in a restaurant as a cashier and barista is one thing, but being able to work behind the scenes and BAKE ( 🙂 ) is going to be awesome.
Second, all my college acceptances, declines, and wait-list notifications have come through, and I’m happy to say that I’m going to Columbia, my first choice college. I couldn’t be more ecstatic about my future four years in New York; don’t worry, this blog will still be up and running as I travel from the west coast to the east coast! (Also, the fact that the above two things happened on the same day was an awesome double whammy :D)
Third, I’ve got awesome friends, Girlfriend, and Mom. I’m always happy about that. Enough said.
What could make me happier than all of this? Well…probably cake for breakfast. But that’s unreasonable…
Or is it?
Everyone knows about writer’s block. Everyone has probably faced it some time or another. I don’t know if it has anything to do with being a senior nearing the end of my high school career, but that intangible blockade has been attempting to impede me quite a bit lately.
Whenever that happens, though, a quote from Kathleen Norris (an essayist and poet, I have discovered, though I know nothing about her past that) often comes to mind:
“All writing is difficult. The most you can hope for is a day when it goes reasonably easily. Plumbers don’t get plumber’s block, and doctors don’t get doctor’s block; why should writers be the only profession that gives a special name to the difficulty of working, and then expects sympathy for it?”
I laugh a bit and suddenly I am able to move on and write more, whether it be a personal rendition of T.S. Eliot’s The Waste Land for my AP Literature course or, well, this blog post that I’m writing now.
Does this have anything to do with food, though? Why, yes–this is a food blog after all, people! 😉
I think writer’s block–whether Kathleen Norris thinks it exists or not–manifests itself when the body is simply not prepared or in good shape. Lack of sleep, exhaustion, and hunger have hardly ever been good things to write on (except when I wrote that stream of consciousness piece about my hunger…but I digress). These muffins, however, can take care of that last variable for you.
Girlfriend loves the contrast of the soft, pillowy, almost savory muffin with the crunchy and sweet crumble on top. Eat one of these with some fruit or a smoothie, and your day is set! Don’t blame me if one isn’t enough to satisfy you, though. 🙂
Man, those pumpkin pancakes were so delicious. A week later, I’m still feeling as good as I did after I made them. Worst thing about them, though? Well, now I’ve got two Tupperware containers full of extra pumpkin. How should I use these now? In fact, what to do about the near-empty bags of seeds, banana chips, and nuts in my pantry? Now, that bag of flour also seems close to empty…as does that container of cinnamon…
OH. Of course. Pumpkin loaf! Not too sweet, still flavorful and decadent, spicy and delicious, and I can use the rest of the sparse ingredients I have…why didn’t I think of this before? Good thing I just discovered a bread pan during a massive kitchen reorganization. Oh, and what’s this? An electric immersion hand blender? Oh, how I love unexpected and late Hannukah gifts.
Sorry I’m keeping this post a bit short, everyone! College essays are beckoning me against my will. Soon the whole process will be over, soon everything will be officially out of my hands, and soon I will be catching up on my backlog of posts!
5 Finals & 10 college applications to go.
Boy, my brain is tired.
Good thing that I’ve got just the thing—er, smoothie to fix that.
Fruits? Check. Vegetables? Check. Fiber? Check. Protein? Check. Omega-3-rich oil? Check. Magic? Check. This chilly fruity tonic has just about everything you can think of—and all of it is brain food! It has a whole host of Omega-3, complex carbs, B vitamins, antioxidants, tryptophan…whoa, sorry there, I got a little carried away. The brain is definitely my thing (if you didn’t already now, I’m an aspiring neuroscientist), so I know a little something about what it likes and doesn’t like. Don’t worry, though—it took me a while to figure out what all the nutritional buzzwords people like to toss around really mean. Let’s do a quick rundown of the ingredients in this smoothie and why they’re ridiculously great for you, your brain, and most importantly, your studying:
I was talking with girlfriend (I’ll just call her “girlfriend” for the sake of anonymity) at school the other day, and she said, “No, I don’t really like breakfast. Well, maybe I would like it, but I don’t ever have enough time to eat it.”
W-w-wait…did I just hear that correctly?
Just to put my reaction into perspective, breakfast is my favorite meal of the day. Who wouldn’t want to start their day off with a stomach full of sweet fruit, piping hot eggs, or creamy oatmeal? Heck, why not all three? I understand that it’s hard for my girlfriend–along with, unfortunately, many of my peers–and I to find a time to eat somewhere during our zombiesque prowl around the house between waking up and dashing off to school in the morning, but how couldn’t one make time for it? Thankfully, I have a morning routine that leaves me exactly 5 minutes for breakfast. When I’m running on schedule, I mean. Which is hardly ever. By which I mean never.
Now, you may wondering, “How the heck do I make and eat breakfast in 5 minutes?” Technically I eat on my way to school in a Tupperware bowl (hey, I never said I was classy), so I guess I do cheat the time a little bit. However, it’s easy! My official 5-step plan for my friends’ and girlfriend’s breakfast woes that I follow every weekday breakfast is:
See? It’s that simple! Full of fiber, protein, vitamins (depending on the fruit), and amazing flavor to keep you going for the next few hours.
This weekend, I actually had some extra time on my hands, so I decided to make something that would benefit me in the long-term. I made a jar full of homemade granola for the week!