Anyway, I think what I miss about being in a lab shows up in my interest in the kitchen. I love what happens when you mix, heat, and reduce.
Did you know that using cold milk will result in creamier oatmeal? I don’t know why, however I learned a long time ago that putting quick-style oats in a saucepan with cold milk will result in nice creamy oatmeal, not that watery cardboard-tasting stuff.
When I stumbled upon this recipe for Carrot Cake Oatmeal the other night, how could I resist? Those are two of my (many) favorite things. I set out to try it even though I had to substitute dried cranberries for the raisins and I have nothing that even slightly resembles cream cheese. (I decided to skip the frosting altogether.) So, as is my usual style, I experimented.
I declared it a complete success and had to package it up so that I wouldn’t eat it all. The two servings that I cooked by halving the recipe are slated to be my at-work breakfast for the next two days. Many of my co-workers bring in packets of that instant “stuff”, to which they add hot water and pretend they are enjoying their breakfast. But my jar of Carrot Cake Oatmeal will put their mush to shame when the heavenly aroma wafts from the microwave. And so, I can say……."Let them eat cake!" (carrot cake, that is ;)