When I was growing up, the saying “ask and you shall receive” really didn’t make much sense to me.
I mean, if that was the case, I would currently be living at the bottom of the ocean with the rest of my mermaid friends.
Clearly, it’s a gyp… Or so I thought.
Remember a couple of days ago when I was semi-complaining about having oatmeal + peanut butter for breakfast on the 5402 day in a row? Well, friends, the breakfast fairies smiled upon me when I decided to create a breakfast-friendly spinoff of a five-minute cookie I’ve seen floating around the blogoshere.
Not only does it take mere minutes to make, but it’s also wholesome and delicious — especially when topped with a spoonful of Nutella.
- 1/4 C oats
- One egg white
- 1 T whole-wheat flour
- 1/4 t baking soda
- 1/4 t pumpkin pie spice (or cinnamon)
- Add-ins, such as chocolate chips (optional)
- In a small microwaveable-safe bowl or ramiken, whisk together oats, flour, baking soda and pumpkin pie spice.
- Stir in the egg white.
- Cook in microwave for 1:30-2 minutes, until baked through.
I served mine with vanilla Greek yogurt and not-as-much-as-it-appears Nutella.
Another thing that was simply delicious was dinner tonight for Dan and me. We went to the Burger Stand at the Casbah, which is owned by the same people who operate my favorite Lawrence restaurant, Esquina.
The restaurant recently relocated from a few streets over and the new, expanded space has allowed for a new, expanded vegetarian menu.
Not exactly what you’d expect from a “burger stand,” right?
I was tempted to try a new option, such as the tofu burger, but, just couldn’t resist the call of the Romesco burger.
With unexpected toppings like almonds, feta and green beans, it’s far from ordinary in a really, really good way. I even told Dan it’s one of the best meals I’ve had in a while — and that’s saying something.
A side of sweet potato fries didn’t hurt the situation…
That’s my kind of Saturday night.
Now, HAPPY MOTHER’S DAY — especially to Joanne McCoy, the best mother I’ve ever had.