That is one dish I absolutely don't get: Why the heck should I spend so much prep and cooking time to get a dish that is, pretty much, indistinguishable from a dish I can cook up in five minutes? I am a gourmet vegan chef, so I do have a very good palate. I know there is the quality of "mouth feel," and a very small difference in taste, but not enough for me to take that extra time, as above
I am going to have several pieces of Bar B Q Chicken Pizza for breakfast that was left from last night's dinner.
I agree, and after I tried making steel cut oats for breakfast, I decided that the texture and flavor were so much better than making plain oatmeal, that it was worth the extra cooking time. You can taste the bits of the steel cut oats, and they have a softly-crunchy feel in your mouth, rather than just a kind of gooey-ness of plain cooked oatmeal. I like to add a chopped apple, a few raisins, and some cinnamon to my breakfast oats.
Moving from Ohio to Florida, No internet or cable TV for about 3 weeks. Didn't really miss the TV, and my smartphone helped with email etc. Thanks for asking!
It was cold & windy today, so before I ventured outside to do some work in the yard, I had sausage & eggs over easy with toast rather than fruit & cereal. I have been eating more eggs that I used to since moving to the country and getting farm fresh eggs that actually have some flavor.
2 cups of coffee and 2 doughnut sticks. Maybe that's why my blood sugar numbers are slowly going up....