- Install lights in the chicken coops
- Move worm farm to larger container to allow for expansion
- Look into more solid fencing for chicken run
- Try pressure canning
- Begin grinding own grains
- Learn how to ferment/sprout grains
- Create a sustainable, realistic menu planning routine
- Try out Cornish rocks for meat birds
- Get published, even just in a local newsletter
- Get my driver's license
- Create and maintain a garden
- Bake a successful souffle
- Make homemade, healthy-ish chocolate eclairs
- Work on paying off debt
Apple, peeled, cored, and chopped
Blueberries (preferably wild), about 1/3 cup
Preheat a skillet over medium heat. I love my cast iron for all things fried or sauteed. Or maybe just for all things.
Add a tablespoon or so of butter. Once it melts and begins to bubble, add the apples and blueberries. Stir to coat. Let the fruits cook for...a while? Like I said, not much of a recipe. I sauteed the mixture until the apple juuustt slightly resisted a prod from a fork.
Now add in a couple good dashes of cinnamon and a glug of maple syrup, maybe one good swirl over the fruit. It should hiss a little as it hits the pan. This is good. That sound means caramelization, a cook's favorite word.
Let it all bubble and simmer for a few minutes, until most of the liquid is gone. Now sprinkle with a bit of sea salt and spoon atop your morning oatmeal.
Best Ever Oatmeal
I know, oatmeal is pretty darn basic. But I find that this particular combination of ingredients creates the perfect bowl of porridge, creamy but not mouth-coating, sweet but not cloying.
1/2 cup old-fashioned rolled oats
1/2 cup whole milk
1/2 cup water
1 tablespoon coconut sugar, sucanat, or brown sugar
Combine all ingredients in a small saucepan over medium-low heat. The temperature is important here- cooked too fast and your oats will still be a bit crunchy, too slow and your mush will be exceptionally, well, mushy. I have an electric stove with knobs that range from 1 to 10, and I find 3/4 to be the sweet spot.
Stir often, until the oatmeal does not immediately rush in to fill the spot left when you scrape the spoon across the bottom of the pan. We want the mixture to lose its immediate liquid-ness, but not be so dry as to become a clump. I hope that makes sense!
Remove from heat and serve.
Note: I know oats should ideally be soaked, but I cannot ever seem to remember that the night before.