Before we get into the goodness the title of this post suggests, I’d like to start off with a much-needed life update.
I graduate with my Master’s in May, and that means it’s thesis time. Forty pages in, and I’m marching along. Digital marketing is such an analytical yet creative industry. You interpret data, yes, but you also have to imagine the needs and typical lifestyle of a user on your site or digital apps. While I was an English major in college, both of my Physics professors said I should be a physicist. One of them even wanted me to be a Physics TA and teach it! I love that mixture of objectivity and subjectivity. You can find this marrying of objective and subjective in cooking. There are some elements of the craft that you must follow, through and through, like don’t ever substitute baking soda with baking powder. Food is scientific. On the other hand, taste depends on an individual’s palate. Food is creative, too.
America’s Test Kitchen is treating me well, too! I love working as a Web Editorial Intern. I’m writing their Facebook posts and some Pinterest pins. My blog series on the America’s Test Kitchen Feed is launching March 6th. So exciting! It’s called “#ATKVeg Better Together,” based on The Complete Vegetarian Cookbook. I’ll be highlighting unique flavor combinations in some of the book’s recipes, reflecting on each ingredient before showing how they are the perfect match. My first post involves Roasted Butternut Squash with Goat Cheese, Pecans, and Maple. How do goat cheese, maple syrup, and cayenne pepper taste together? Find out next Friday the 6th!
Lastly, my grandmother passed away a few weeks ago, so I was out of town all last week. She inspired me immensely. I’ll have much more to say about her in a forthcoming post, a tribute to her and the glorious ice cream sundaes we always made together.
Now, for the goods.
Yesterday was my first day with no plans or obligations in a very long time. So, I thought I’d treat myself to a nice breakfast—something sweet but healthy. I craved two things: french toast and oatmeal. Having both would mean a carb overload. What to do? Fuse them together!
French Toast Oatmeal
- 1/2 cup old-fashioned oats (these cook up far quicker when you’re in a pinch, but steel cut oats would be lovely if you have time. Just remember that the ratio of milk/water to oats will be different with the steel cut variety. Follow the package’s instructions.)
- 1 cup milk
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla
- dried fruit of your choice (I love dried apricots and cranberries. Golden raisins are wonderful. Add as much or as little as you like.)
Note: While I did not add this yesterday, I think a little orange zest would be a fantastic addition. Try it and let me know what you think!
1. Put the oats and milk into a medium pot.
2. Turn the heat to medium-high. Add the cinnamon, nutmeg, vanilla, and dried fruit. Mix all ingredients until fully incorporated.
3. Wait until the milk begins to boil on the sides, about 2 minutes. Start stirring more frequently to prevent the oatmeal from sticking on the bottom. Once the mixture starts mildly boiling, cook until oats are tender and reach desired consistency, about 5 minutes. I love my oatmeal nice and thick, but you may like yours more liquid-y.
4. Pour into a bowl and enjoy. I recommend topping the oatmeal with real maple syrup, à la french toast!