1. Get Him to the Greek was hilarious! Russell Brand, while slightly nauseating at times, is a genuinely funny guy. I hid behind my hands during several throw-up sequences, but for the most part I really enjoyed it. Oh and P-Diddy didn’t annoy me as much as he usually does. 1 1/2 thumbs up!
2. Several of you asked where I got my wine rack. That’s an IKEA purchase. $9.99, baby. I’m positive they still have it around.
3. So I totally confused all of you last year too, but kids Trick-or-Treat on October 30th around here. Thanks to reader Bekah for providing this helpful and informative article explaining the sitch-u. So here’s my question to you – if you’re not local, do your kids NOT have to tell a joke to get candy?!
In other news, I spent a couple of hours in the kitchen this afternoon getting 80% of dinners ready for the upcoming week (feels so good to say that) and also made some steel cut oatmeal for breakfasts!
I have had a bag of steel cut oats in my pantry for MONTHS but, for whatever reason, haven’t done anything with them yet. My boss told me to cook them in my rice cooker (genius) but since I was already working away at my stove this afternoon, I decided to give Josie’s method a try!
FYI – steel cut oats are oats that have had the outer hull removed and are then chopped up. In comparison, old fashioned oats are oats that have had the outer hull removed, and are then rolled flat.
Josie’s recipe combines the oats with unsweetened vanilla almond breeze and sweet, ripe bananas. I threw in some cinnamon and vanilla for extra flavahhh.
My oats took a little bit less time to cook then hers did,
but they got UBER creamy and chewy, just like she said they would.
Love that texture!
In goes the bananas and seasonings,
then portioned into containers for an easy, grab and go breakfast every morning this week. How convenient!
I snuck a few bites and boy is this oatmeal delish. Smells like sweet, vanilla rice pudding. Mmmm.
Cooking away next door to my oatmeal was some Chili Verde & Cornbread!
I know, I know – I just made this, but it is so yummy. Plus it’s freezing in our house so I needed a little heat from the jalapenos to warm us up.
Super creamy – this stuff is to die.
Ok the cornbread. You know I always use this recipe and modify it in some way. Sometimes I’ll sub half the butter for applesauce, other times I’ll use almond milk in place of the buttermilk, etc. Well this time I combined ALL my healthy shortcuts, just to see what it would taste like.
I replaced all the butter with applesauce, used almond milk instead of buttermilk and used half the sugar the recipe calls for. The result?
Ok definitely not as creamy and decadent as the original (obvi) but it you were watching your weight but still wanted cornbread, I would totally recommend these substitutes! It was very cake-like from the applesauce, but the perfect amount of sweet. Ben housed it, if that tells you anything…
Enjoyed under a big blanket, icyww!
Oh, and big spoon worthy.
I STILL have to finish up some work from Friday and then I’m going to TRY and get to some emails that I still have to return from last week. I am such a procrastinator!!!!!!!!!!!!!!!!!!!!!!!
Have a great night – and a great MONDAY!
What meals or foods are you obsessed with right now?
Clearly I can’t stop making chili verde and cornbread – but I’m also obsessed with Honeycrisp Apples!