It’s almost the weekend! Which means…ONE. MORE. PAPER!
Before I become deeply immersed in the “academic paper writing world”, I wanted to briefly post a few thoughts.
Last night when I got back from work I started to clean my room. It was getting a bit out of control with PILES of papers, plates and coffee cups galore. After tidying up a bit I decided to go through some books, binders and notebooks from the past two semesters to see what I needed to keep and what I could discard. I hate throwing things away. It seems like such a waste to take copious notes and work hard on projects just to find them in an untouched pile later on. As I was sorting I realized something: my book shelf was HARDLY empty after going through all of my academic papers.
Over the past year or so I have accumulated quite the collection of food/wine magazines, cookbooks, books about cheese, books about wine and various “fun reads” that I have yet to get to (I can’t wait to read for fun again!). If you can tell what a person is like by the contents of their room, then you would realize that I am a foodie. Rediscovering all of those magazines meant a lot to me. I have read most yet I can’t part with them like I can with my school books.
I have a binder that I started last summer containing recipes and “food facts” that I had discovered through reading/studying the industry. Post graduation, I plan to finally sort through my collection and add to my binder. This is sure to be a tedious task, however; this is what I love, this is who I am and who I hope to continue to be long after my college days have passed.
Now on to the food. For breakfast I woke up and NEEDED (yes, there was no question in my choice) oatmeal. I had a bunch of organizing to do before I could actually attempt breakfast, and contemplated settling for something simple like a protein bar or toast and fruit, but I didn’t want to settle. In general, life is too short to settle for anything less than what you are aiming for (I’m getting pretty philosophical in my day’s leading up to graduation). I had breakfast nearly an hour after rising, but it was worth the wait.
Into my bowl: 1/4 cup oat bran, 1/8 cup rolled oats, 1/3 cup + 2 TBS almond milk, 1/3 cup water, 1/2 banana, 2 tsp chia seeds (running low!), vanilla extract, and cinnamon. Topped with crunchy almond butter, Crofter’s Asia Superfruit Spread (one of my favorites), blackberries and more cinnamon.
I added a splash more almond milk today and it made a world of difference. This bowl was creamy, fluffy, and in my opinion, the perfect consistency. To add more substance to my bowl, I determined that I prefer using chia seeds to ground flax. Chia seeds really add a lot in terms of taste, texture and consistency. They make my oatmeal extremely thick and provide a nice little crunch to every bite. I don’t really notice a big flavor or texture change with the flax. In sum, I never wanted this bowl to end.
Lastly, before I become an introverted book-worm for the day, I have one more item that I want to share. Mid-morning yesterday I was having a bit of a snack craving and came across an old favorite as I searched through my never ending snack bar pile. KIND Snacks are at the top of my favorite snack bar list. I often choose their Fruit and Nut Delight but cannot forget about my other favorite Walnut and Date.I always feel like I’m eating dessert when I have this bar. The dates are luxurious and provide a wonderful natural sweetness. The walnuts are buttery and flavorful, contrasting the dates perfectly. It is the best snack bar along side a cup of coffee.
One More Day,
What cooking methods/ingredients do you use for your oats?