I love an artsy project. I’ve never met a hot glue gun I didn’t want to fire up and burn myself on.
Actually, I could do without the hot glue burn which is truly horrible. You have to wait till the scalding glue cools to get the glob off. You just singe, cringe and wait while a sequin affixes itself to your index finger.
The hot glue burn does not rock the casbah.
Anyway, for my latest artsy project I’ve been making still life drawings that are portraits of people I know.
I asked a few friends this question: “What three or four objects would you choose to define yourself?”
Here’s what my husband answered:
- Cast iron pan
So….I’ll refer to him as Mr. Bacon on this blog which brings me to another love of mine: nicknames. I love nicknames.
You’re probably highly aware of this passion if you’ve known me for a bit.
I wonder if my unstoppable impulse to nickname (which often incorporates rudimentary rhyming) is charming or just plain wacky.
What do you think, Betsy-etsy? Abbinator……wanna weigh in here? Weinerdog? Spiffenjammer?
Maybe I should get back to making something that someone else loves. Golden Oats. Mr. Bacon loves this side dish.
When we were dating he said Golden Oats was a favorite dish from his childhood so I got the recipe from his mom.
I rock. You’re welcome.
Golden Oats is one of my go-to side dishes. It’s healthy, comforting, takes about 25 minutes total and doesn’t require much fuss.
You can get the Golden Oats going and throw together the rest of your meal while the oats simmer to deliciousness.
If you have bad timing, which I occasionally do, you can add a bit more stock and simmer more without wrecking the whole dish. You can also amp up the heat a bit and hurry the oats up.
Golden Oats are forgiving.
Golden Oats might be better than my cordless glue gun. Cordless, boss. My crafty endeavors shall not be tethered!
p.s. I thought of at least five nicknames for this dish while writing this blog post. Consider yourself spared.
adapted from the recipe archives of Belle-Mere
quantity: 2-3 servings as a side dish
prep time: 5 minutes: cook time: 20-25 minutes
- 1 Tablespoon unsalted butter
- 1 egg
- 1/4 teaspoon salt (note: I always use kosher salt or sea salt but use what you choose)
- 1 cup, less 2 Tablespoons of old-fashioned rolled oats
- 1 cup chicken stock
- *optional: an additional 1 Tablespoon unsalted butter if you’re feeling indulgent
- salt and ground pepper to taste
Set a medium pan on medium heat. A cast iron pan is preferable. Add 1 T. butter and let it melt while you prep the oats.
Whisk the egg and 1/4 teaspoon of salt together with a fork. Add the rolled oats and mix using your fingertips until the oats begin to clump a bit.
Take small handfuls of the oat, salt, egg mixture and lightly squeeze. This will help the oats clump some more.
I do this right over the pan. Just squeeze a handful of oats then pinch the oats into little clumps and drop the clumps into the pan.
Don’t make the clumps too big…they can end up tasting heavy. Here’s a reference for you:
Let the oat clumps get golden over the heat. Stir occasionally and gently (so you don’t break the clumps up too much) with a wooden spoon. Approx. 2-3 minutes.
Add the chicken stock and an additional 1 T. of butter. Reduce to simmer.
Stir occasionally and gently with a wooden spoon until the stock is mostly absorbed into the oats. Approximately 18-22 minutes.
Season with s & p to taste and serve.