Reader1810

@Pup Cameron I love your comment because Melvyn Ford when it was part of Carlos’ prompt collection was why I registered. I needed to comment on this story. Be sure to check out the rest of Carlos’ stories, because they’re all really good , and I’m not just saying that because I’ve been his beta reader for almost five years. Reader

Beats me, but they sure are cheerful.

Morning all. I’ve been awake since at least 3 a.m. with the season’s first case of insomnia - oh joy. I finally gave up and got up at 4 after the birds’ choir practice began. *sigh* See you all laterz... Hope it’s a good one for you all.

Good morning, Chris, it’s good to see you. As for the 4141 notifications? Yikes, that’s a lot of notifications.

True, but the weather is fickle. Yesterday it was cold and windy. Today it was still windy, but it was also hot and humid with a high temp of 31C/87F. Luckily, it was mostly cloudy, because the sun would have had it feeling like it was much hotter.

sweatshirts when it’s in the sixties? I’d be in -shirt. Just shows how differently we relate to the wether, eh? Heck, I’d be wearing a light jacket if I was going for a walk in the forties. PS: Have a great vacation!

That’s what I call a happy accident.

This guy is a new favourite of mine. He’s making ratatouille which I love, though though his roasted red pepper sauce w pasta is a close second.

Forewarned is forearmed as the saying goes. Or did coconut not get that memo? 🤔

Yes, I do like coconut. My To try list is growing...

Good to know about the sweetness factor as it’s not something I’ve considered. I can find these at the grocer’s, but so far haven’t seen where the coconut oil is, and it doesn’t help when they decide it’s a good time to rearrange their shelves.

I just watched the video. Do you need to use coconut oil or can you substitute maple syrup? I’ve read a number of recipes that allow for this type of substitution, but the coconut oil has always been completely melted whereas, it still looks quite solid - though soft - in this video.

Oh, that sounds good.

Well then, you just know it’s on my “I have to try this” list.

Sounds right up my alley. Decadent, but with Mike in mind I’m sure it’s a healthier version then I am imaging it could be.

Another thing I pondered is the strawberry filling could be good on toast. Probably need more chia seeds to increase its thickness though, and don’t make a full batch as it’s a lot. Edit: and the fruit could be different - blueberries for example - whatever you like best.

I’d agree with that assessment or even yogurt on top of the crumble, because it’s quite chunky. I went the “have it plain” route first, so I could determine its true “tasty” factor before adding to it. I have banana chocolate yogurt in the fridge (Oikos) so that will be a part of tomorrow’s breakfast.

Okay, so yesterday I ranted about by new nemesis, Strawberry Oatmeal Bars. My solution to “the incident” was to dump it all in a storage container and stick it in the fridge. I have to say, chilled Strawberry Oatmeal crumble is delicious for breakfast. So yay for happy accidents.

@kbois Perhaps your boss has cognitive issues? Either that or he’s completely self-absorbed and the world only turns because he’s on it In any case, he sounds like the kind of person who could use a good shake to clear the cobwebs out of his noggin.

Okay, my turn to rant. Kind of... I have a new nemesis and thy name is Strawberry Oatmeal Bars. Why my nemesis you say? First time I made them, the baking pan was to big and the oatmeal was so thick, I found it hard to spread. Finally managed by switching to a smaller baking pan. Okay, in the end it worked out and tasted great. Second time today. Used a smaller baking pan, but the dried oatmeal I sprinkled on top didn’t bake in so well, so I tried knocking some off. Did I mention I use parchment paper, you know, the stuff that nothing sticks to? Can you guess what happened? That’s right, I had it tilted too much and it all fell out. Luckily, it all fell onto the clean cutting board. I dumped the lot into a storage container and broke up the bottom crust into small bits. Oh well, at least it looks good for breakfast in a bowl this week.

I’m sitting out front and the fox just ran across the lawn with noisy birds on his tail shooing him away. He sure is a beauty.

“Real” chick peas are something I can get from the grocery store. I’m pretty sure, that is.

I’ve never made them from scratch, but I could buy freshly made ones when I lived in Toronto, so I was content with that. Out here in the burbs, I might possibly find frozen ones, but fresh is unlikely. Maybe, it’s time to start making them myself.

Mmm... I love falafel.

There’s more searches for bad or brown jicama, but I found this for knowing if it’s good. When buying jicama, choose those that are firm, with smooth skin that's not cracked or bruised. It should look fresh, not dry or shriveled. Make sure there are no soft or wet spots on the jicama skin. Although jicama can be eaten at any stage of growth, the smaller ones have a sweeter, more appealing flavor.