Of weekends, writing, and wonderful breakfast food

I love Saturdays, especially today. I got a decent amount of work done last night, including turning over two papers that came back yesterday for edits. Additionally, Robbie (my O’Reilly editor) got Chapter 7 edited and passed it back to me last night, so I’ve got some rewrites to do on that. But first, I need to finish up Once Upon a Time in Seattle so I don’t keep having that hanging over my head.

Breakfast was a new dish that has quickly become one of my favorites: Baked Amish Oatmeal. I don’t really like oatmeal, but Steph found this recipe in one of her cookbooks (The Best of Country Cooking) and gave it a try a couple of weeks ago. Everyone likes it. The contributor claims that it tastes “just like a big warm-from-the-oven oatmeal cookie” and she’s right. It’s pretty simple to make: mix up one and one half cups of quick-cooking oats, half a cup of sugar, half a cup of milk, a quarter cup of melted butter (margarine if you absolutely must), an egg, a teaspoon of baking powder, three quarters of a teaspoon of salt, and a teaspoon of vanilla extract. Once you’ve got it thoroughly mixed up, grease up a baking pan and spread it in evenly. You don’t want a thick layer, so make sure your pan is a decent size. Put it the oven for 25 -30 minutes at 350 degrees, making sure your edges are golden brown, and damn – your mouth will love you forever. You can eat it as it is (which is the way I like it) or crumble it up and pour milk over it and top it with whatever you like.

Now that I’ve got cuisine tips out of the way, I’ve got to work on writing. Once I get some time in on the adventure, I’ve got a book review to write and a political essay running around my head. And never forget editing Chapter 7.