From A Wide Spot In The Road

Discussion in 'Personal Diaries' started by Bill Boggs, Mar 25, 2019.

  1. Nancy Hart

    Nancy Hart Veteran Member
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  2. Bill Boggs

    Bill Boggs Veteran Member
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    #902
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  3. Gloria Mitchell

    Gloria Mitchell Veteran Member
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    @Bill Boggs - Bill I am sorry for your loss and my late response. I have not been on here much lately, so only read this today. I hope you can take your camera and go crazy taking pictures every where :)
     
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  4. Bill Boggs

    Bill Boggs Veteran Member
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    Thank you.
     
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  5. Bill Boggs

    Bill Boggs Veteran Member
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    We’re leaving Afghanistan. A few memories.

    D19A7B01-9202-43D6-9626-AD78677DE34D.jpeg
    Keeping a body count.
     
    #905
  6. Bill Boggs

    Bill Boggs Veteran Member
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  7. Bill Boggs

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  8. Bill Boggs

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    167C20C4-2FE8-477B-9388-00F4A50564FA.jpeg
     

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  9. Bill Boggs

    Bill Boggs Veteran Member
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  10. Bill Boggs

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  11. Bill Boggs

    Bill Boggs Veteran Member
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    OK, knock it off, Boggs. If we want any more pictures we’ll ask for them. Now fall out and give me a hundred pushups.
     
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  12. Bill Boggs

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    #912
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  13. John Brunner

    John Brunner Veteran Member
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    I'm curious as to how these turn out for you. That article says after they've hydrated overnight, you don't even need to cook them...just eat as you would any cold cereal.

    I've been making steel cut oats, and they take 20-30 minutes to cook.
     
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  14. Bill Boggs

    Bill Boggs Veteran Member
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    I’ve got some steel cut, too. I may take my steel cuts and make a weeks worth of breakfasts.
     
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  15. John Brunner

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    You GOTTA report back on that one. My steel cut oats take 1 1/2 cups of milk to 1/4 cup of oats, while the website says only 1/2 cup water for 1/4 cup of oats (regardless of which type.) I think they take so long to cook because they have to absorb all that liquid (or you gotta evaporate it off.)
     
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