I admit it.
I am a 'foodie'.
I love food – eating it, reading
about it, shopping for it...
Okay, that last one may be an exaggeration, although I have been known to drag people to farmer's
markets while on vacation in hotel rooms where there is no hope of
cooking that artisinal, heritage, kombucho-tomato-peach hybrid.
You give me a Buzzfeed list of
TWENTY-THOUSAND CROCKPOT DINNERS UNDER FIVE MINUTES or a Tasteeee list of BREAKFASTS THAT
WILL REVOLUTIONIZE YOUR MORNING ROUTINE AND MAKE YOU LOSE FIFTEEN
POUNDS IN FIVE MINUTES
and I immediately pin-it, make a list,
plan meals for the next seven months and spend way too much money at
All to forget where I hid the list and
wind up making my famous ground beef and broccoli with garlic salt.
I do pride myself on actually being somewhat ahead of the game:
Greek yogurt? First person to request
it at our local market.
Hummus? Tried making my own with
garbanzo beans and peanut butter for some vegetarian friends in the
I even made borscht way back in 1979,
long before it was politically trendy to be associated with Russia.
But all buzz about 'overnight oats'?
I have resisted whole-heart-healthily.
There was nothing about 'overnight oats' that appealed to me. Oats,
milk, fruit mixed and placed in the fridge for twelve hours, then
Sounded like the fixings for a
container of cement at worst and a soggy bowl of cold soggy grain at
I am that person who barely pours milk
on regular cereal, let alone marinate my flakes in it.
Frankly, oatmeal in my opinion is best
hot, and as cookies.
It took Ree Drummond, the Pioneer Woman
of Food Network fame, to convince me to attempt 'overnight oats'. Her
pleasant, sweet optimism as she poured heavy cream, fresh chopped
strawberries, half and half, brown sugar and oats into a mason jar,
tightened the lid, shook it up and place it in her perfectly
organized refrigerator gave me hope that if I too gave 'overnight
oats' a try, my morning would greet me with a lovely pink sunrise over
a beautiful field of horses.
This is what my breakfast looked like:
|There is not a photo filter in the world that could improve on this picture.|
I concede, I did not use a mason jar
and I did not have fresh strawberries. And while I did have heavy
cream in the fridge, I opted for slightly lighter almond milk and a
splash of half and half with blueberries and banana standing in for
the fruit component.
You can never convince me that
there is some special Mason Jar Alchemy that magically turns this
pile of goo into a creamy bowl of deliciousness.
And its ice cold.
I took a couple tastes straight from
the fridge before dumping my Rubbermaid container into a bowl and
microwaving for a few minutes.
Which succeeded in putting the missing
component of heat into this messed up experiment and turned the cold
bowl of goo into a warm bowl of slightly banana scented plaster. And
since I was short one monkey with a broken leg in need of casting, or
a fracture in the New Madrid Fault line in need of shoring up, I
tossed the entire mess into the trash and opted for what may be the new breakfast trend:
|Peanut butter and those fantastic cookies Southwest Airlines passes out with Pour Over coffee on the side. That's right, I am that person...|
Rob took the trash out later that day
and commented on the heftiness of the bag comparable to the actual
amount of trash in the can.
I kept my mouth shut and read up on
SEVENTY TWO INGENIOUS WAYS TO USE KOHLRABI.
*Those 'Southwest' cookies are made by belVita. They boast a hefty dose of protein to keep you full all rolled into a delicious cookie. This is, in fact, true.
***I am very excited to announce
that Coast of Illinois will be included in an upcoming list of Best
Blogs to Follow in 2017! by Wendy Dressler. And if you are a blogger
go on over to my Because Friends tab for info on her Guest Posting
You can find Wendy at