Up a little later today, as I’m saving exercise for the afternoon with Girls on the Run. I started the day with a shower, a bummed out suit of workout clothes, and a decadent bowl of oatmeal with my Duke University spoon:
Today’s batch was full of sweet flavor:
- 1/3 cup oats/milk/water plus a splash more for raisins
- 1/2 medium banana
- Salt + vanilla bean paste
- 2 fresh figs (pretty good, but the skins were kinda gross and grassy)
- Sliced almonds
- 2 walnut halves, crumbled
Plus low-acid coffee and milk. Can you see a trend here? Kath says she’s not going to have coffee. The fall weather makes her crave the roasted flavor. She has some. She slowly gets dependent again. Let’s hope the smaller portions are keeping the headache dependency away.
Many of you ask me how to cook and store wheatberries. It’s really quite simple:
Put as many wheatberries as you like in a pot and cover with water. Bring to a boil. Reduce to a simmer and cook until they are chewy to your liking. Drain.
It’s really just all to taste. Your only goal is to make them edible. Since there are no water absorption issues, the measurements don’t matter!
Put in tupperware, cook and use within 7-10 days or so.
Off to Organic, then test studying, then lunch, then studying, then GOTR, Micro, bed!
Ooop – forgot dinner in there somewhere! And fold laundry that just beeped at me.