Wednesday, April 11, 2012


So much to do...gotta update the header for spring (and then summer will be here before we know it and I'll be out of date again). Gotta update the blog and ravelry with a couple finished projects. Gotta finish up some Etsy orders (no orders since early February but when it rains, it pours). I totally missed the yarn-along today because it's spring break and I had to take the kids somewhere that had elevators because that's what they wanted to do and would not shut up about it. So we went to the supermarket that has an upstairs cafe, rode up, ate a snack, rode down, and they were happy.

It's 8:50 p.m. and the kids are finally quiet, the kitchen is finally cleaned up, there's no-knead dutch oven bread mixed to rise overnight, and I just made the most amazing muesli. Want some? It takes two seconds to mix up and when you eat it with yogurt...awesomesauce.


2 1/4 cups rolled oats
1/4 cup toasted wheat germ
scant 1/4 cup brown sugar (or to taste)
1/4 cup currants or raisins
A tablespoon or two of:
     flax seed
     raw sesame seeds
     dates (chopped)
     dried cherries (chopped)
     walnuts (chopped)
     slivered almonds

Mix it all up in a big bowl. Store in an air-tight container. The online recipes I looked at for inspiration said this will keep for 2 months but there's no way it's going to last that long. I took a big scoop to try it on my yogurt just now and the remainder fit in a quart mason jar. And of course you can add/subtract what you happen to like or have on hand. I was able to get most of this stuff in the bulk department at the grocery store so I didn't have to buy huge quantities. Delish.

1 comment:

Karen said...

You're amazing.