Whenever the phone rings in the middle of the night my heart jumps out of my chest and I panic just a little on the inside. Less so since the bakery opened since Matt occasionally gets calls that the mixer is stuck or so-and-so slept through their alarm.
Around 6 this morning he gets a call from a different zip code. He answered it and quickly left the room. I, of course, started to worry.
Then I hear the following words coming from the spare room:
I knew things had to be OK and smiled. As it turns out, he was talking to another bakery owner who was inquiring about the Chocolate Bliss Cookie recipe!
Ah the life of a baker 🙂
Oatmeal was ready for me just as I woke up this morning. I had about 5 pages left in Catching Fire and took it back to bed to finish reading! Our basement can be so dark and our bedroom is SO bright in the AM, that I’m enjoying this ritual for its cheerful start.
I’ve been out of rolled oats and keep forgetting to pick up more, so when this duo of oatmeal mix came yesterday as an OpenSky product, I dumped some into the rice cooker and set the timer.
These get an RDs thumbs up for ingredients and nutrition:
Real food, and no added sugar! High in protein and fiber from the grains, chia and flax too.
Into the rice cooker went: 1/2 cup Holly’s multigrain oatmeal and 1.5 cups water. Porridge setting – go!
I stirred in a third a cup of milk when it was done. This always turns it into soup! That’s OK with me and I like the protein and calcium milk adds, but I have to think of other alternatives to keep the oats thicker and myself in my bed until it’s ready.
Topped with Mexican Hot Chocolate Nuts About Granola (was on sale at OpenSky last week – has a great spicy kick to it!) and Whole Foods peanut butter drizzle.
I have tons of things to do for the new blog (I forgot how difficult setting one up is!), a lunch date and bakery work to do today. Have a great one!