2 Minute Good (Not Your Momma’s Gluey) Oatmeal

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                       Here’s a super quick, easy, & delicious way to add some oatmeal to your life.

I grew up on oatmeal, & hated (insert many other strong words here) oatmeal. & some people in our house used to save & freeze the leftovers & serve them up later in the week too (bless them for trying to save a penny, but it put me off of oatmeal for years).
Then, several years later, I was at a friend’s house & she was headed out the door & said, “just grab some oatmeal for breakfast.” She was a tough fire fighting, plane jumping chick, & I was amazed she would eat oatmeal every day. I saw a canister of oats on her counter & was puzzled. I asked how she usually made it, & she shared the following recipe with me.& if you’ve never liked oatmeal-you just might like this. I like the 2 minutes & 30 seconds bit.
Pay attention here-its pretty slick.

1 handful oats. (I buy the double box of Quaker oats at Costco-they aren’t blended & broken down to bits already)

By the way, my handful is approx 1/2 cup. The quantity doesn’t matter, but that’s the perfect amount that fills me & isn’t too much.

Place oats into a microwaveable bowl.
Cover with water, then add 1/8-1/4″ more. So it’s just over the top.

Microwave for 2 minutes.
While it is cooking, crush some nuts, get out some fruit, sweetener (if you need it – I like maple syrup) & a dash of salt.

I like blueberries or raisins usually. Sometimes I add a little nutmeg or cinnamon.

Another option is to smash up one banana in the bottom of a bowl. Add a handful of oats & mix in. Add enough water to cover plus 1/4″. Microwave for 2 minutes. Add walnuts & cinnamon & it tastes like banana bread or a muffin.

So many options… & only 2 1/2 minutes!

We use plastic cups to send this out the door with our kids in the mornings too!

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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