Linda Grashoff's Photography Adventures

Around the Yard—1


January 18, 2016

My computer problems are still not over, and I hesitate to take any new photographs until I can download them properly. So for the next while I’ll post some photos I took this fall before leaving Ohio. On November 8 I walked out before eating breakfast.

Our-Ohio-Property-11082015-49

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6 responses

  1. Excellent shot. Breakfast is overrated.

    Like

    January 18, 2016 at 7:36 AM

    • Thanks for your compliment on the photograph, Ken, but I have to disagree about breakfast. At least mine. Recipe follows.

      LINDA’S BREAKFAST SUNDAE

      Ingredients for One Sundae
      1/2 cup frozen blueberries
      3/4 to 1 cup oatmeal mixture
      1/2 to 3/4 cup low-fat yogurt
      1/4 cup walnuts

      Ingredients for Oatmeal Mixture
      2 quarts water
      1 cinnamon stick
      1-1/2 cups steel-cut oats
      4 Tbs—heaping big time—cocoa powder
      4 Tbs—heaping—ground flax seed
      4 Tbs—heaping—coconut flour
      3 Tbs brown sugar

      Directions
      1. In a medium-large pot bring water to boil. Add cinnamon stick and steel-cut oats. Continue boiling for one minute, stirring. Set aside overnight. (Don’t refrigerate.)
      2. While water is boiling, combine cocoa powder, ground flax seed, coconut flour, and brown sugar in a small bowl. Refrigerate.
      3. Next morning add contents of small bowl to pot of oats and bring to a boil, stirring constantly. Still stirring, boil 7 minutes. Remove from heat.
      4. For each serving, put thawed blueberries in serving bowl and top with 3/4 to 1 cup of oatmeal mixture. Top with yogurt and walnuts.
      5. Refrigerate oatmeal mixture. Keeps for about a week.

      Notes
      1. Add more water if mixture seems too thick; boil longer if it seems too watery.
      2. When using the refrigerated oatmeal mixture, put frozen blueberries in serving bowl and top with oatmeal mixture. Microwave 3 to 3-1/2 minutes.
      3. Ground flax seed is sometimes called flax meal.
      4. Coconut flour is available at Trader Joe’s.

      Like

      January 18, 2016 at 10:08 AM

      • I used to make oatmeal in a slow cooker and it was excellent. I might be able to work in some other ingredients as your receipt sounds really good.

        Like

        January 18, 2016 at 11:21 AM

        • I never anticipated posting a recipe, but I couldn’t resist. Slow cooker sounds like a good way to go, too.

          Like

          January 18, 2016 at 11:59 AM

  2. Those skinny horizontal branches are playing nicely against the tree trunks, and I like all that detail. (Wow, that’s one serious breakfast!).

    Like

    January 20, 2016 at 11:42 AM

    • Thanks, Lynn. Glad you like detail! (Yes, it is a serious breakfast and has spoiled me for a more normal one.)

      Like

      January 20, 2016 at 1:39 PM

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