rosiemoo's Profile

I grew up in St. Louis in the 60's and my parents would always go to Soulard Market every other week. The spice shop, I remember, and a bakery where the rye bread, pumpernickel rolls and a fluffy, 3 in. high crustless cheesecake were to die for! The farmers would compete with one another on price and if you went late on a Saturday afternoon, you could get real bargains! So glad the market is still going strong.

Savory oatmeal...my husband must be the king of savory oatmeal! I have seen him put turmeric, Vietnamese cinnamon, Aleppo or Urfa pepper flakes, fresh habanero pepper, any leftover Asian noodles or rice (especially D7), sesame oil and sesame seeds, nuts, all fresh or dried fruits, Maldon sea salt, and maple syrup. Not all of this at once. Myself, I like Maldon salt, 1/4 tsp. Vietnamese cinnamon and 1/4 tsp. Aleppo pepper. No sweetener.

Steel cut oats the best! Even better are oat groats, the whole oat. My method requires night before thinking and practice remembering to do this. One cup steel cut oats, 4 cups water brought to a boil. Put on the lid and turn off the heat. By the morning there is a pot of cooked oats waiting to be eaten. Put your portion in the microwave to reheat with your favorite toppings. I'm eating in ten minutes with my cup of tea and a piece of toast.

If you are cooking oat groats, you will need to simmer the groats for at least 5-10 min. before putting on the lid and turning off the heat under the pot.