(smaller button below)
Here at the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. If you just want to photograph your garden herbs, that’ll do just fine.
When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post and join us through Mr. Linky.
Here’s a Mr. Linky tutorial:
Write up a post, publish, then return here and click on Mr. Linky below. A screen will pop up where you can type in your blog name and paste in the url to your own Food on Fridays post (give us the exact link to your Food on Fridays page, not just the link to your blog).
You can also visit other people’s posts by clicking on Mr. Linky and then clicking participants’ names–you should be taken straight to their posts.
Please note: I’ll do my best to update this post by hand. In the meantime, please click on the Mister Linky logo to view the complete list.
Food on Fridays Participants
Food on Fridays with Ann
I keep this can of McCann’s Irish steel cut oatmeal near my computer, filled with writing utensils. It reminds me of how odd and unpredictable this blogging life can be.
Years ago, I wrote about preparing steel cut oatmeal overnight in the crock pot, using the crock as a double-boiler. I wrote the post at just the right moment in steel cut oats history, as people began to talk about their health benefits and wanted ideas for how to cook them.
Athletes, dieters, dietitians, bachelors and homemakers all recommended the time-saving preparation method described in the post, and before long, I felt like I became Steel Cut Oatmeal Girl.
This was not my goal in life or in blogging, but sometimes life unfolds in such a way that you accept the unexpected calling, embracing a new identity.
Steel cut oats are now a part of who I am … literally and figuratively. They keep me both humble … and regular!
If you’d like to join the thousands of people who have simplified and streamlined their mornings by preparing steel cut oatmeal overnight in the crock pot, click HERE.
It’s easy to subscribe to annkroeker.com updates via email or RSS feed.
Visit NotSoFastBook.com to learn more about Ann’s book.
21 Responses to Food on Fridays: Humble & Regular
Leave a Reply
About
Blogger: Pursuing a Christ-centered, creative, curious, slightly quirky, slow-down life and sharing it with you, post after post. (Home of Food on Fridays).
Author: Not So Fast: Slow-Down Solutions for Frenzied Families
Content Editor: The High Calling (Family/Parenting)
ann kroeker. curator. (read it, liked it)- I Do: Doing | The High Calling February 22, 2012
- Mom’s Fight | winncollier.com February 21, 2012
- Beautiful Mundane | winncollier.com February 21, 2012
- Long Distance Lobsters: Cooking with Zoe: A letter to my love February 12, 2012
- Teeter Tottering: Two February 12, 2012
- Romance in 500 Words « Simply Darlene February 12, 2012
- Stetsons « A DIFFERENT STORY February 12, 2012
- Of Green Mohair and Breakdowns « Sandra Heska King February 12, 2012
- Kimberlee Conway Ireton » Blog Archive » Author Interview: L.L. Barkat February 12, 2012
- The Telegram « Megan Willome February 7, 2012
[...] in linkys at Fight Back Friday at Food Renegade, Food on Friday at Ann Kroeker, Foodie Friday at Designs by Gollum, Food Revolution Friday at Notes from the Cookie [...]
What a pretty can! I love it!
Years ago, Scribbit posted a bunch of ideas for how to repurpose the tins because they are so pretty and sort of nostalgic in style. I looked for her post, but couldn’t find it. I did, however, find a list she created for Like Merchant Ships:
http://www.likemerchantships.org/2008/05/repurposing-steel-cut-oatmeal-cans.html
So if you like the looks of the can, you can continue to enjoy it long after the oats are eaten (and that brand is expensive enough, you might as well reuse those cans, having paid so much for them!).
I’m not the biggest fan of oatmeal, but my 2 year old loves the stuff!
Thanks for hosting!
I’m not always in the mood, but sometimes I get a hankering for something warm and nourishing in the morning, and oatmeal hits the spot. You wouldn’t need to make such a huge quantity for your 2yo, and she may prefer the more familiar flakes to these steel cut oats.
Now I’m going to pop over and see what you posted today!
Isn’t it great to be “cool” before “cool” is cool?
Did that make sense?
Steel cut oats are fabulous.
It’s especially great when it happens accidentally, without even trying!
I have always wanted to like oatmeal, but for some reason I’ve never been able to manage it. I used to beg my Mom to buy the Quaker Oats Apple & Cinnamon, but could never eat it! My husband and son love it though.
There are plenty of delicious breakfast foods without force feeding yourself oatmeal or porridge. I wonder if you could find just the right combination of mix-ins, though…if you would start to like it?
I remember your post about making steelcut oatmeal in a crockpot. It’s been a while since I’ve made it, need to make it again!
Now that the temperatures are going up here in the Midwest, I haven’t wanted it for a while. But since I brought it up today, I think I’ll put it in the crock tomorrow for a Saturday morning breakfast. I’m heading over to see what you posted today!
[...] This was post was shared at ‘Make It Yourself Monday‘ hosted by Eat From Your Pantry, at Slightly Indulgent Tuesday hosted by Amy from Simply Sugar and Gluten Free and at Kelly’s Real Food Wednesday and Melodie’s Vegetarian Foodie Fridays, Food on Fridays. [...]
I linked up Molasses Banana Bread/Cake, but given your can of oats and link to your recipe, I should have linked up Oatmeal Brulee. Oh, well, next time on that. But, my Molasses Banana recipe is made in a loaf pan … yet it tastes like cake.
Shirley
Hi, Ann, thanks for stopping by. Yes, focaccia is like a really thick pizza crust, usually with no topping but I have some recipes with toppings and I usually make those. Focaccia is sometimes used for paninis, at least from what I have seen. Okay, now I’m going to pay attention to what I cook and remember to take pics in hopes to blog about later. Have a great weekend!
Thanks for helping me understand focaccia–I like paninis, so I know I’m going to enjoy your recipe if I give it a try!
[...] been entered in the following blog carnivals: Fight Back Friday June 4th Food Revolution Friday Food on Fridays Wholesome Whole Foods Vegetarian Foodie Friday Check out each of the links for lots of other great [...]
Todd and I revisited your steel-cut oatmeal recipe. We love oatmeal and really appreciate all the time you took to add the details.
You’re so encouraging to me, Trish!
I just read the steel cut crock pot idea, and I love it! One question . . . I live by myself. Can I store the oatmeal in the refrigerator and heat it up the next day? I’ve been trying to find an oatmeal solution like this! I cracked up that you have 160 comments on the oatmeal post! Awesome!
Hi, Charity! Just for kicks, I checked on the current “hits” on that post. As of today, that single post has had 94,885 hits since it was published. Crazy, eh?
The oatmeal is best straight out of the crock pot on the morning it’s been made. Then, many people will package the rest into bowls (stored in the fridge) for individual servings each day of the week. That could work well for you.
Or you can put it in one big bowl and scoop out the amount you need.
I warn you that it congeals and seems weird in consistency, but pour on some milk and heat it up in the microwave, add some goodies and it’s good to go (not as creamy as the first servings, but good).
If you’re a light eater, you could make half of the recipe, using a smaller inner bowl and smaller crock pot.
May you enjoy many healthy mornings!
[...] post is linked to Gluten-Free Wednesdays, Pennywise Platter Thursday, Food on Fridays, Simply Hot Recipes, and Slightly Indulgent [...]