Oh, come on. Really?
If it’s going to be cold, I want there to be snow.
snow-crunching, fluff-lined defenders of my toes against deep blankets of snow.
It’s already late enough in December that our friend at the farmstand gives us all the apples for free.
Until then, I’ll just cook warm things and stare out the window.
Pumpkin Gingerbread Oats, inspired by Holly!
1/2 cup rolled oats, 1 cup soy milk, 1/4 cup pumpkin, a smattering of ginger, cinnamon, nutmeg, and 1 T sunflower seed butter. The spices made it! So goooey and delicious.
Sadly, you can’t just savor oatmeal and watch for snow all day. I looked for it while hiking, too, and I found some…but it didn’t last.
Back to more warmth!
sauteed some mushrooms, black beans, and garlic to go with…
Complete with healthy additions of whole wheat penne, whole wheat breadcrumbs, greek yogurt, cauliflower, and lowfat mozzarella…
This passed the family test, which I am so grateful for, especially because:
1. I realized I had eaten the last plain greek yogurt yesterday. So I used 2 containers of strawberry greek yogurt, leaving out the fruit on the bottom and hoping that the strawberry flavour wouldn’t peek through.
2. In interest of convenience, I used the shredded mozzarella in the fridge instead of the cheddar the recipe called for. Why do I never remember that mozz doesn’t spread as well as chedd when melted?
Doi. Still great warm food.
But I still want snow.