Destination: Sanctification

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Location: Heart of Texas, United States

Sunday, March 30, 2008

Sprouts, Anyone?

So, driving around town at sunset (still one of my very fav-or-right things to do) I saw a happy little sign that said "SPROUT'S". I was pleased as punch and made a bee line to see the new store under construction - oh, what joy to find that Sprout's will be opening within a reasonable driving distance. They have fabulous produce at great prices. I inhale deeply and sigh at the mere thought of their divine watermelon and juicy cantaloupe. Central Market is great, but not so great for the bank account. Sprout's prices are truly sublime!

Bummer, I just checked out their website --------- It won't open until MID-summer!!! (deep cleansing breath) Learning to be patient definitely adds to sanctification.
Did you know that they have DOUBLE AD DAYS?! On Wednesdays, you can benefit from the old week's ad and the new week's ad (it is better than double dipping). Needless to say, plan on going early to find a parking spot otherwise bring a book to read while you stand in line for check out. As for me, I stay plenty entertained by an eight year old little boy who is crazy about knock-knock jokes.
*Knock-Knock ------*Who's there? ------*Alaska ------*Alaska, who? -----
*Alaska one more time, will you please take us to the park to play?
Yes dear, we will go feed the ducks and let you practice skateboarding tomorrow after school.
*Update: After dropping the kids off at school, I felt compelled to drive all the way over to Sprout's yesterday - the strawberries alone would be worth the trip. It was just as heavenly as I remembered it was. I was floored by the variety, price and quality of meat, poultry and produce. It was worth every red cent spent and the gas to get there! "Looks like meat is back on the menu!" (extra points if you can tell me which movie that line is from) I am finally going to be able to make a recipe I have longed to make after watching Lidia on PBS because pork roast and onions were on sale. It is such a feeling of richness to me to have fresh, quality and affordable goodness to feed my family. I told my little girl that I was going to Sprouts at breakfast. . . .5..4..3..2.. "Mom, will you please get my favorite granola from there?" Right on cue. I laughed out loud, I knew she would ask for it. She was so delighted to have her favorite granola with yogurt this morning. I wonder how many American kids beg for granola and yogurt and jump up and down after knowing pears will be for dessert. Sad to say that I was not able to get the Strawberries - they were totally out - the table was bear! Thank goodness for Rain Checks and a good reason to go back next week!

*Knock-Knock-----*Who's there?----*Hawaii.-----*Hawaii, who? -----
*Hawaii (read: how we) love good food!!!!

Oh, and we did go to the park to feed the ducks - but it was so windy they had to flap around and fly to eat the pieces blowing away. My boy is sporting a band-aid - a badge of honor after his skateboarding efforts. We all laughed to see how well a tree was flying an abandoned kite caught in it's branches.

Wednesday, March 26, 2008

What Time of Day Are You?

You Are Sunrise

"You enjoy living a slow, fulfilling life. You enjoy living every moment, no matter how ordinary.

You are a person of reflection and meditation. You start and end every day by looking inward.

Caring and giving, you enjoy making people happy. You're often cooking for friends or buying them gifts.

All in all, you know how to love life for what it is - not for how it should be. "

-I guess I would agree with that.

Now, your turn.

Saturday, March 15, 2008

Oatmeal, All Dressed Up

I am just going to assume that everyone knows the wonderful health benefits of a good ol' bowl of oatmeal. I am not talking about the instant stuff - that is basically useless - as well as anything labeled oatmeal that comes in a single serve packet - worse than useless. I want to share with you a wonderful recipe for yummy, satisfying oatmeal - it borders on gourmet.

Since I don't really measure much - you'll have to eye ball it based on how many servings you make. It is worth making even for one person. Okay - grab a pot!

What you are going to need:
*parring knife
*stone ground oatmeal (old fashioned)
*pinch of salt (I prefer sea salt -fine)
*a big Washington Apple or a couple
of Pink Lady Apples
*cinnamon or pumpkin pie spice
*brown sugar
*good apetite

Grab a small to medium sized pot and fill the bottom of it with water, at least an inch - add an inch more (or so) for every additional serving. Next pour in some milk - don't be too shy with it but not equal to the water amount. Next add a dollop of butter and a pinch of salt.

Here comes the tricky part: Start on medium heat - you are going to add the oatmeal now - Remember this: you want the oatmeal in BEFORE it heats up. Probably totally opposite from what you've done your whole life! We don't want it to boil at all. You might want to put the oatmeal in and then turn the heat on - it is important because this is what changes the entire texture of oatmeal as you know it.

Okay. Adding the oatmeal - not too little, not too much. I shake mine right out of the box into the middle of the pot until the little mound just clears the top of the liquid. Better to err of the side of having less than adding too much. You'll get the hang of it after you've tried it a couple times. Now stir. While you wait, you can peel your apple(s). More stirring, if it starts to bubble turn down the heat. You'll keep doing this process until it is on low. Stir, bubble, turn it down. Bubble, stir, turn it down. Bubble, stir, turn it down.

Now is a good time to sprinkle in a bit of spice. Your oatmeal should be wonderfully creamy by now. If it is acting really sticky, pour in a bit more milk. Creamy, not sticky or soupy.

Okay, grate your apple. Hold it like you are going to eat it, keeping your fingers clear and then grate until all you have left is the core - watch out, don't grate it down to the seeds! Stir in the grated apples. Have your bowl(s), brown sugar and extra milk on hand. If you want the apples to be crisp, serve very soon after adding them. If that doesn't matter, keep it on low and serve when you are ready.

I would love to hear from anyone who tries this - let me know how it goes and what you think. Any questions?

Wednesday, March 12, 2008

Book Montage I

Thursday, March 06, 2008