Allergy free diet update

Here we are, 10 days in. Thank you all for your comments on my original allergy post last week.

Daniel's skin is looking great!  It cleared up around the one-week mark and has only continued to improve.

Just today I can begin to notice his little nose not being snotty, and he seems to cough less.  But when he does cough he still sounds a little congested.

I haven't seen the poop results I am looking for, but it's still early.

As far as the concerns I had for myself:

Yes, I miss cheese and all things dairy.  And peanut butter.  I miss peanut butter more than I thought I would!

Yes, I get hungry often.  But I snack often, too, so I don't think I've lost any weight.  I've eaten a lot of chips & salsa, bean dip (made my own), and hummus (made my own of that, too).  I'm on my second batch of granola. :)

The only 'cheats' have been a little bit of mayo (made with eggs) and tonight I floured my meat before I fried it.  I'm so certain dairy is the culprit I didn't see those cheats as a big deal.  The biggest hurdle was our monthly fellowship meal at church Sunday.  

Breakfast hasn't been as hard as I thought.  I did eat beans one day, because I was going out and didn't want to be snacking and hungry later.  The other days I've been eating (instant) oatmeal.  I discovered cooking it with a tablespoon or so of pumpkin helps make it nice and creamy. :)  I prefer making my own oatmeal instead of using instant but since I'm already making the boys breakfast every morning it's so much easier to just use the instant.

For a chocolate fix I discovered that chocolate syrup (the kind for ice cream and chocolate milk) is dairy free.  Not bad poured over bananas with a spoon. :)

But even better than that was a recipe for dairy free fudge I had saved!  Woohoo!  Mine didn't set up, but I didn't really care.  It was chocolate!

And every mama needs chocolate, right?

Chicken. Fruit. Veggies.

I was talking with a friend this weekend that having 5 kids doesn't mean we've got everything all figured out.  We haven't cracked some parenting formula that makes it easy.  

You know why?  Because every child really is different.  Child two is different from child one.  Child three is different from children two and one.  Child four is different from three, two, and one.

Not surprisingly, Child five is different from all four that came before him.

After making our own observations (two months of a stuffy nose and skin problems), discussing them with a trusted family friend (and nurse), and doing a little bit of internet reading, we're convinced Daniel has allergy trouble.

He's exclusively breastfed, so that means whatever is causing his trouble has to be eliminated from my diet to be eliminated from his.

For the greatest chances of quick relief for Daniel, I have decided to eliminate all of the biggest triggers: dairy, eggs, wheat, and nuts.

This course of action certainly doesn't make me feel like super mom.  In fact, I've felt rather sorry for myself!  Self-pity will only make things worse, so I'm taking the first course of action that comes to mind with any of life's little happenings: blog about it!

Y'all have been with me for a liver transplant and all that entailed, the announcement and birth of 3 children, homeschooling, getting a dog, and countless tales of daily life.  Why not share this little adventure as well?

Starting today, I have completely cut all dairy, eggs, wheat and nuts.  Hopefully we'll see a difference soon in Daniel.  In a few weeks I will add each category back one at a time.

The wheat and nuts will be a pain (hello! no pbj's!) but I can work around it. 

I'll miss the eggs and will be a little challenged cooking some things without them, but again, I can deal with it.

But the dairy?  Ohhhh dairy how I will miss you.  Cheese, chocolate, sour cream, cheese, milk, butter, chocolate... the loss of dairy is where the whining rears its ugly head!

I love cheese. I really love cheese.  And chocolate.

*Sigh*

And here's the real kicker: I'm 95% certain it's the dairy causing sweet baby boy's problems.

I am hoping he will do great after I eliminate these things.  Then I fully expect to add back wheat, nuts, and eggs with no problems.  If that's how it goes down, I won't even bother testing the dairy.  

The good news is he won't be nursing forever, and he should outgrow this little allergy in a few years. I cooked dairy-free for over a year around 2009-2010 for other reasons, so for our main meal each day I'm not too worried about coming up with a plan.
As far as the blogging, I don't plan on whining and complaining.  But I thought we could  share some food ideas.

My biggest concerns are: 
1. being hungry
2. losing weight
3. what to eat for breakfast

I figure I'll manage to take of #1 just fine: Eat.  All the time, if necessary. :)
#2.... I'm looking for other fat sources besides dairy fats.  Plus I figure #1 will help too.
#3.  Breakfast.  I have always enjoyed savory for breakfast just as much as sweet.  Even though eggs are off-limits for now I am intrigued by the idea of beans for breakfast.  I've heard the idea several times and it's always sounded appealing.  So I'm picturing corn tortillas and beans for some mornings.  Oatmeal is another option.  And green smoothies with rice milk.

Do you have allergy experience?  Do tell!

Meal planning all day long

I have been menu planning our suppers for years.  I can't imagine buying groceries or feeding this family supper day after day without a plan!  But never thought I would like extending that plan to include breakfast and lunch.

I was so wrong!

One of the main things I thought I wouldn't like was not not being in the mood for a certain food (hasn't been an issue) or not being able to make something that wasn't on the plan (it finally occurred to me that if it's my plan I can deviate at any time, right?).

For about a month now the boys and I have had the same thing each week for breakfast and lunch and we all love it!  They like having a rotation and knowing what's coming.  I like not having to decide what to serve.

Here is our (for now) menu:
Breakfasts:
Sunday - Homemade Biscuits (cinnamon raisin or regular)
Monday - Cream of wheat cereal
Tuesday - Smoothies and toast (cinnamon or peanut butter)
Wednesday - Baked oatmeal
Thursday - Eggs (with toast, in a tortilla, or in a croissant)
Friday - Muffins
Saturday - Pancakes

Lunches:
Monday - Tomato Soup & Grilled cheese sandwiches
Tuesday - Loaded baked potatoes
Wednesday - Veggie soup with noodles
Thursday - PBJs
Friday - Mac&cheese (usually with tuna & peas added in)

Most meals have an added fruit or vegetable...whatever we have on hand at the time.

Our mealtimes have flowed so much smoother with this plan!  I can imagine even when the items on the menu change, the simple habit of having one will stick with us for a while.

Do you plan your meals?  What's on the menu?

My Favorite Christmas Cookies

Ok, so I'm not sure I have one favorite.  But these are up there.  Way, way, up there!

Cranberry Oatmeal Cookies

1/2 c butter

1/2 c shortening

1 c. sugar

1 c brown sugar

2 eggs

1 tsp vanilla

zest of 1 orange

2 Tb orange juice

1 1/2 c flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

3 c oats

1 c dried cranberries

In a large bowl mix shortening, butter, and sugars.  Add in eggs, vanilla, zest and orange juice.  Mix together flour, baking soda, salt and spices and add to other ingredients; mix well.  Stir in oatmeal and cranberries.

Drop by tablespoonfuls onto greased cookie sheet.  Bake at 350 until lightly browned, 10-12 minutes.

This recipe makes around 5 dozen small-medium sized cookies.

Cranberry Christmas Coffee Cake

We had this for breakfast one day this week when Dale requested coffee cake and I was in the mood for Christmas food.

The nutmeg gives it a hint of eggnog flavor, and the cranberries add definite holiday flair!  It was easy enough for a week day but special enough for even Christmas Day.

Ingredients:

1 egg

1/4 c sour cream

1/2 c milk

1/4 c vegetable oil

3/4 c sugar

1 tsp vanilla

2 c flour

2 1/2 tsp baking powder

3/4 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1 c fresh cranberries

Topping

additional cinnamon

1/4 cup brown sugar

3 Tbs butter

Beat egg in a large mixing bowl.  Add sour cream, milk, oil, sugar, and vanilla; mix well.  Add dry ingredients.  Stir until almost combined; add cranberries and stir until just combined.  

Pour into greased 8x8 baking dish.  Batter will be thick; smooth into pan with back of a spoon.  Sprinkle with a fine dusting of cinnamon and the brown sugar.  Top with thin pats of butter.  

Bake at 375 for 40 minutes and beginning to turn golden.

Merry Christmas!

Baker Boys

It's occurred to me if I want my boys to be competent in the kitchen, then I need to get them in there more!  Makes sense, yes?  

So one morning recently when Dale really wanted to make breakfast, I said 'sure' and handed over the reins.

How bad can it be to rest on the couch and give directions (when needed) while my kiddos make breakfast?!

I had been about to make pumpkin biscuits, so I handed over the recipe and walked away - but not too far. ;)

 They did a great job, both working together and creating a yummy breakfast.

I wouldn't be surprised if we make these pumpkin biscuits again, and next time I want to have some apple butter to go on them! :)

Pumpkin Biscuits

adapted from: 

Sweet Pea's Kitchen

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 teaspoons pumpkin pie spice
5 tablespoons chilled butter, cut into small pieces
1/3 cup buttermilk
3/4 cup pumpkin puree
3 tablespoons honey

Preheat oven to 400.  Mix dry ingredients.  (I never keep pumpkin pie spice on hand, I always make my own with cinnamon, cloves, ginger, & nutmeg.)  Cut in butter until crumbly.  Pour in buttermilk (another cheater ingredient I usually don't keep around, but simply add a splash of vinegar to regular milk and let sit a few minutes), pumpkin, and honey.  Stir gently just until mixed.  Knead gently just long enough for dough to hold together and roll out well.  I had to add some flour.  Roll to desired thickness and cut biscuits.  Bake on greased baking sheet 12-14 minutes.

Country Study - Switzerland

Food and leisure were our main topics as we spent a week highlighting Switzerland.

After we covered the basic geography facts, we did some reading about the Alps and Alpine skiing.

Even though it's set in the U.S. - obviously not Switzerland - we still had to include an old favorite picture book:

Since Switzerland is famous for its chocolate, we also checked out and read books on where chocolate comes from and a visit to a chocolate factory.

Know what else chocolate-related Switzerland is known for?  Fondue!
We obviously had no choice but to have our own fondue party, just our big boys and me.  (And Tyler got some, too... later.)

 We used this recipe...

 ...and cut up pound cake, strawberries, apple, banana, and marshmallows for dipping.  Yum!

When we started I laid out all the ground rules for courtesy and non-germiness.  I also told them the tradition I had read that if a man lost his bread in the fondue he bought everyone "a drink" and if a woman lost her bread she gave her neighbors a kiss.

Guess who lost his pound cake in the chocolate and decided to go get everyone a glass of water? :)

On Friday we went ahead and completed the week with the original, traditional cheese fondue for supper.  Found another simple, yummy recipe online and had sausage, bread, and veggies for dipping.

Since we read Heidi as a read-aloud within the last year or two we skipped it and Dale read another Johanna Spyri book, A Little Swiss Boy.

And, even though it has very, very, very little to actually do with Switzerland, we used this week as a springboard to get us back moving on our current, very long-lasting, read-aloud, The Swiss Family Robinson.

The only thing we didn't get to that I really wanted to was another culinary venture: Muesli, which as I understand it, is basically the same thing as... granola!  We love homemade granola, but I just didn't get to it.

Overall, a very simple, yet yummy week!

Zucchini Muffins (and one cute kid)

One of the things our (aka Gramps') garden is producing like gangbusters this year is zucchini.  Zucchini is always a challenge to me, because I feel like it is better used fresh than from the freezer.


I end up feeling like Bubba & his shrimp.  Zucchini fritters, zucchini pancakes, zucchini bread, fried zucchini, grilled zucchini, boiled zucchini.....


And....
Zucchini Muffins!


These are our favorites.  I made them for breakfast (again) one morning recently while Greg and Dale were out for their daily run/bike ride (respectively).  Even though it was early, I already had a little helper in the kitchen.

I like that these muffins have a couple of variations, because when you are inundated blessed with lots of zucchini, variety is a good thing!

Start by mashing a small-medium banana in your mixing bowl.  Add eggs, oil, grated zucchini, vanilla and sugar.  The banana is optional, but we almost always have a stray that needs to be eaten, so our muffins usually start with a banana, no matter which variation I'm making.

I always cheat and mix my dry ingredients on top of the wet before stirring them together.  One less bowl to wash.  Either way, you'll now need flour, salt, baking powder, and baking soda.  


Bake at 375 for 15-20 minutes (15 for mine) and you've got some yummy muffins!

But you can't have my happy little helper. :)

Zucchini Muffins - Two Ways (or more!)

2 eggs

1/3 c oil

2 tsp vanilla

1 c sugar

1 c grated zucchini

Combine.

Add:

1 1/2 c flour (white, whole wheat, or a combination)

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Bake @ 375 for 15-20 minutes.

Variations.  Stir in:

1.  1/2 c raisins, 1/4 - 1 tsp cinnamon

2.  1 small banana, mashed, 1/2 c. chocolate chips

Or knock yourself out and add raisins AND chocolate chips.  And maybe a handful of walnuts too.  

Cure Your Mama Soup

Or at least make her feel better.


My poor mama has been sick for over a week now.  A few days ago I did the only respectable daughterly thing and brought her some soup and tea.


The soup was made up out of my head using what we had on hand.  It turned out pretty good - I taste tested it!


I was hoping it would be the miracle cure my Mama needed.  While it might not have cured her I think it did both of us good to visit in the breeze of her front porch while she sipped her soup and tea.  She enjoyed it enough she insisted that I write down what I did so I could repeat it again sometime.  


So here it is, in case you - or your mama ;) - need a hearty soup.


Cure Your Mama Soup
1 celery stalk (approx 1/4 cup), finely diced
1/4 cup onion, finely diced
1/4 cup carrot, finely diced
4 cloves garlic, divided
1 Tb olive oil
3 cups chicken broth
3 mushrooms, chopped
1/4 tsp thyme
salt & pepper


In a medium saucepan over med-low heat, slowly saute celery, onion, & carrot until soft.  Add 3 of the garlic gloves, minced.  Saute another minute or two to soften garlic, careful not to brown it.  Add broth.  Simmer for 20-30 minutes until vegetables are very soft.  Add mushrooms (mine were a bit dried and absorbed the soup's flavor very well), thyme, and salt & pepper to taste.  Use a garlic press to crush remaining garlic clove into soup.  Simmer another 10-15 minutes.


I hear this soup is good with a fruit jar of ice-cold green tea sweetened with honey for anyone who's had a sore throat, cough or crud, but that's strictly hear-say. ;)


Do you have a go-to soup or other food when you or those you love are sick?

Fried chicken livers.

I don't know how the majority of the population feels about them.  I suspect it is a love 'em / hate 'em, take 'em or leave 'em kind of feeling.
And possibly a regional thing?


We had livers off and on as I was growing up.  Rare enough to be a treat, and not too often to get tired of them.  Maybe 2 or 3 times a year?


With both of my first two pregnancies I had them more often, for the health benefits to mama & baby.


And then my baby was diagnosed with liver disease.  And had a liver transplant. And I held his removed, diseased liver in my hand.


And that was the end of my chicken liver eating.  I had no interest in or appetite for the organ meat of a chicken or any other critter.  I even avoided them in the Thanksgiving giblet gravy.


Four and a half years later, my little sister comes home for a visit, pregnant with her first child.  My mother, saddled with the same sudden liver aversion as me, decides for the sake of her other daughter and unborn grandchild, she must grit her teeth and carry on.


So she bought some chicken livers, fried 'em up, and served them.  And well... since there they were and they smelled pretty good, she went ahead and ate some, too.  Since there I was, across town and preggers myself, she made me up a sandwich and brought it over.


And what do you know, Sam I Am.... they weren't that bad.


In fact, they were "not that bad" enough that a couple of weeks later I drove through a local chicken place to try them again.  And enjoyed them.  The key is not to think too long or hard (or at all) about exactly what it is you are eating.


But considering the fact that I just wrote this post while eating yesterday's drive-thru left-overs, I'd say the self-imposed chicken liver prohibition has been lifted!


What about you? Do you like liver? Have you ever eaten it?  
Could you, would you, Sam-I-Am?

Menu Planning Boost

One day recently - when there were probably 20-40 other things I should have been doing - I decided to make an index of every main dish I have made in the last couple of years (at least those that I have a record of and/or remember making).


My rule was that I couldn't write something down unless #1 - I had made it before, and #2 - I felt likely to make it again.


After searching through my recipe binder, my saved favorites online, and various menu plans on scraps of paper, I had a list of 80 meal ideas!


80!  That's a potential 11 weeks + without a repeat!


As I searched, I wrote my dishes down divided into categories:
Chicken, Beef, Fish, Pork, Turkey, & Meatless.


From the amount of recipes I have in those 5 categories I figure I could loosely plan for 2 chicken, 2 meatless, 1 beef, and 2 fish/pork/turkey.


Over 25% of the recipes I have listed are crock pot friendly.  Most are dairy free.


The only remaining question: Do I reeeeally want to divide these up week-by-week and not have to menu plan for almost 3 months?  Or do I just want to enjoy having these lists as a reference?


Oh, and I did break my own rule.  I wrote down chicken pot pie.  Haven't made one in forver - if ever - but I want to and that's good enough. :)

14 Tabs.... and Counting

I have a habit.  A tab habit.


Sure, I prefer my browser nice and neat with just a tab or two (ok, or three) open, but more often than not my tabs are all eeety-bitty because there are so many open.


Things I don't necessarily want to add to favorites or delicious (or already have there), but I'm not quite done with yet.


Here's a little look at the tabs waiting on me this morning:


An art project I've had saved a while and intend to do this week with my boys: learning to draw figures using little green army men.


Self Made Scholar, a site dedicated to self-education and continued learning.  Ran across an article from this site somewhere and want to explore more from it.


In anticipation of Valentine's Day I have open Valentine's Crafts from Around the Web (saving primarily for the mini heart garland) and Easy Valentine's Fudge (hello, canned frosting and chocolate chips).


I almost always have a few recipes open.  Today is no exception. Cheeseburger Pie, Bubble Up Pizza, and Pepperoni Pizza Pasta. Oh, and a grind-your-own meat Old Fashioned Burger Stand Burger.  Looks like I'm hungry for burgers and pizza. :)


On the homeschooling front I have open an argument for teaching cursive first, an article on quitting (quitting the attempt to do it all on our own, anyway), and our Bible curriculum, to print Alan's coloring page.


Plus this hilarious Craig's listing for feral cats, linked to by Smockity Frocks (who also linked to a video of high school kids that couldn't answer basic trivia... funny and sad all at the same time).


And almost always Twitter and/or email.


Yes, that is 14 tabs (counting the one I'm writing this post in).  And I'm drinking heavy cream in my coffee today.  So there.


Several of these links are through my friend Keri Mae.

Fish Tacos

Marinate fish.

Grill Peppers.

Grill fish.

 Wrap in a tortilla with sliced cabbage, avocados, cilantro, and fresh squeezed lime.

Fantastic!

Recipe from Kimberly Murray.

100 years and 4 recipes

This weekend I had the pleasure of participating in a Centennial Celebration for my parent's home.


Built in 1911, the house has been through two World Wars, the Great Depression, numerous presidents, countless droughts, snowfalls, and ice storms, seen several owners and countless guests.

Sounds cliche, but oh if walls could talk.


It seemed fitting to throw open the doors when the house was dressed up in its Christmas best and celebrate the history and the blessing.


Although I only lived there for a couple of years and a couple of more summers, my parents have been there for 15 years now, so it is very much like home to me.


I was glad to help out in any way I could in preparing for the big day, and a lot of my part turned out to be cookie baking.

Which is kind of scary considering the kitchen disasters I created just a week before over Christmas, but we won't go there.


I decided on 4 varieties of cookies, and each was a big success!  

Orange Slice Cookies are a new favorite of ours.  I added about a 1/3 c shredded coconut to the batter with the orange slice pieces.  A pair of greased kitchen shears works pretty well for cutting the candy into bits, then coat the pieces with powdered sugar to separate them.


Per the request of the Lady of the House, I made sure to keep these Chewy Peanut Butter Cookies small.  Actually, she wanted all the cookies small, but I followed through best on these.  They were such cute little things!!  And I think these win the prize for best tasting after a few days.  Alone they won't last that long, but with the 12-14 dozen we had (all together) there were some leftovers. :)


These Snickerdoodles are simple and a classic, and also work well in a just-bigger-than-bite-size version.
(Just be sure to shorten cooking time on anything you make small.)


Rounding out our selection (ha - pardon the pun... these are shaped into balls) were Christmas Casserole Cookies.  Packed with goodies like dates and walnuts, this is such a fun recipe because you bake your batter before shaping your cookie, then stir it all up into one big mess right out of the oven.  After it has cooled some THEN you shape it into balls. 


Thanks again to everyone who came to the Open House, and for your kind compliments on the house and the cookies. :)  It was truly an honor to be a part of that day!


To read more about the house and see pictures (coming soon!) you can visit Mom's Blog.

Pumpkin!

Pumpkin Patch 2010

One of my favorite things about fall is pumpkin.  I love to decorate with them, craft them with the boys, and, best of all... cook with them!


Back in the late spring my dad let me have an entire row in his garden for pumpkins.  We planted two varieties: one large one for decorating, and a smaller one for eating.  I had grand visions of front porch displays and filling my freezer with my own pumpkin puree for use all fall.  


And then we had the Texas Heat Wave of the Century and not one pumpkin survived.  So sad!  So, another year of canned pumpkin for me.  And I better stock up, because I have been collecting quite a few pumpkin recipes.


Like these Pumpkin Snickerdoodles.  


In fact, that same blogger (a fellow pumpkin lover) has an entire pumpkin roundup that looks yum!

Pumpkin Patch 2010

I've already made these Spiced Pumpkin Cupcakes, and they were delicious!  Light and fluffy, with just the right amount of pumpkin.  Finished perfectly with the piped cream cheese frosting and a tiny sprinkle of nutmeg.


But if you really want to go all out on your cupcakes you could try these Pumpkin Spice Latte Cupcakes.  Hello!


I am incredibly intrigued by this recipe for Pumpkin Cornbread.  And trying to decide just the right thing to serve it with.  Any ideas?


Someday I will have to discuss my brownie obsession with you.  It has taken me by surprise.  For now, I'll just share this: Pumpkin-Swirl Brownies.  Oh yes.

Pumpkin Patch 2010

Need breakfast?  How about Pumpkin Cinnamon Rolls with Caramel Frosting?


And finally, the only other recipe I've actually tried (so far): Pumpkin Spice Latte.  I've seen recipes like this one all over the internet lately.  I found this one last year and made it a couple of times then and once already this year.  I'm not cool enough for espresso, so I just pour some into a cup of strong coffee.  Decaf, of course. ;)


Who knows how many of these I'll actually get to.  But I like having them all (plus a few more) tucked away when the pumpkin mood strikes. 
Do you have a favorite pumpkin recipe?

Kiwi Banana Popsicles (And a blogging milestone)

Before I get to yummy popsicly things, I must announce: 

This is my 800th post!!  Can you believe it!?  800!!!

Ok, so a few of those are drafts forever lost in draft land and never to be published but I am declaring 800 the official number. 

I started this blog in May of 2007.  Dale was almost 4.  Alan was 6 months old and waiting on a liver transplant. Tyler?  Tyler who? And baby number four? Get outta here!  

So, in celebration, or really, just because we start Bible school tomorrow and I am tired and this is easy, I share with you... 

Kiwi Banana Popsicles

4-6 kiwi, peeled

1 banana, peeled

1-3 teaspoons lemon juice
1-3 tablespoons sugar (or honey)

approx 1/4 cup water

Plop the fruit into a blender, add lemon juice and blend until smooth.  No banana chunks allowed!  Add water until the mixture is a good pouring consistency, but still nice and thick.  I don't think there is one right answer here.

Pour into paper cups or popsicle molds.  Mine were firm enough to support a popsicle stick after 15-20 minutes.  We didn't try peeling away the cup and eating them until the next day, but several hours ought to do it.

Tyler loves them!  The back-yard hose down afterward, however .... not so much. ;)

Food, Recipes, and Oatmeal with Cheese

I have a new favorite-in-the-whole-wide-world website.


Pages and pages of pictures of food.  Casseroles, salads, pies, cookies, veggies, cakes... anything and everything you can imagine.  
Beautiful photos, each linking to the recipe for the item shown.  Updated several times a day.


I think I have broken the record for How Many Tabs I've Had Open in my Browser at Once thanks to this website:
FoodGawker.com


Thanks to my visits to foodgawker I have more than doubled the number of recipes in my delicious account.


Thanks to foodgawker I have been inspired this week to spend more time in the kitchen.  I've made granola, salsa, tried 2 new supper recipes (with more on tap) and have made not 1, but 2 attempts at oven-baked potato chips.


A few days ago I saw a link for savory oatmeal.
I was slightly grossed out at the idea.
But something about it spoke to me, and I couldn't stop thinking about it.  


I kept wondering what oatmeal with olive oil and parmesan would taste like instead of brown sugar and cinnamon.


Finally this morning I couldn't stand it any longer.


I had to know.


Seeing as how my forte in the kitchen is making do with what I have, I went for my own homestyle southern version.


I cooked my oats, salting them a tiny bit more than the usual sweet directions would call for.  But not too much, because while they were cooking...


.... I fried bacon slices in a second pan.


While both of those were working I beat an egg really well.


When the oats were just moments from being done, I slowly drizzled in the egg.  After allowing it to set for a minute or so, I slowly stirred it in to make sure it was done through and through.


I poured up the egg and oats into a bowl, topped with crumbled bacon, a little bit of grated cheddar cheese, and fresh ground pepper.


The verdict?


Surprise, surprise.... savory oatmeal is good!

My first inclination was that I could take it or leave it.  I didn't feel like an instant convert or anything, even after polishing off the entire serving all by myself.


That should have been a clue, right there.  I can never finish a bowl of buttery sugary oats by myself.


And now, typing it all up and remembering the salty, bacony, warm, hearty goodness?


I think I just might have it again tomorrow!


Do you eat oatmeal?  Have you ever tried savory oats?