been awhile

Hi Friends, it's been awhile. Oh the days have seemed so full here. There have been delightful impromptu visits from friends and family. Wars against mice in the garage. Reading some incredible parenting books. Playing in SNOW. Staying in out of rain rain rain. Seeing the date "December 1st" arrive and breathing a sigh realizing that our Christmas gifts are not gathered and made as I had planned (but some are!)...

I have wanted to post many times. But life on the home front is calling for more of my undivided attention lately. But the kids are not awake yet so I thought I'd type a quick post.

I've been organizing our church's Advent blog and wanted to invite you to stop by: artisanvancouver.blogspot.com

Also, I discovered a new recipe to use up leftover oatmeal and have been enjoying it a lot. I always make too much oatmeal, and though the kids and I will eat it cold later in the day with yogurt and berries or jam and peanut butter, it is nice to have another option! Here's the recipe:

Peanut Butter Bars with Leftover Oatmeal

2 cups leftover oatmeal

1/4 cup butter, softened

1/2 cup sweetener - I used agave nectar because it doesn't spike my blood sugar (honey or sugar would work too)

1 egg - one time I used two, since Anders grabbed the egg carton and they tumbled out, two were cracked so I needed to use them, it turned out great.

1 1/2 cups whole grain flour

1/2 tsp. baking soda

2/3 cup peanut butter

1 tsp. vanilla

Cream butter, sweetener and egg in a bowl. Add oats and other ingredients; mix well. Spread into greased 9×13″ baking pan. Bake at 350′ for 15 minutes or more if necessary.

I like to sprinkle some dark chocolate chips - just a few for me - on top when the bars are still hot (before I cut them) when the chips melt I spread them around, a nice impromptu frosting of sorts. It's not pretty but it tastes great.

I found the orignal recipe at here, thanks to googling "leftover oatmeal recipes". I altered it a little.

Here are couple links to some other delicious recipes I've discovered lately:

Tomato soup - never tried this before. Easy and delicious.

Quick Rye Bread - I discovered this because Cara and Andy and co were coming over for lunch. I had made soup and wanted something to go with it. The only flour I had in any quantity was Rye flour. Also I had no time for a yeast bread. It was perfect. yum yum yum. The recipe has no fat or salt listed. Seems like everything is better with a little fat and salt. So I added 2 tablespoons oil and 3/4 teaspoon salt.

Okay off to make some breakfast.

May the light of Advent sneak into all the corners of your life. (mine too.)

Aimee