Lockdown Day 24: Someone’s in the Kitchen / Encierro Día 24: Hay Alguien en la Cocina

La versión español está después de la versión inglés.

I’VE BEEN SOWING MY WILD oats recently. Well, not exactly. I’ve been cooking without heat using a recipe called Overnight Oats (yes, I used an actual recipe) sent to me by my friend Susan. She understands me. I decided to forego the pictorial recipe today, since I’ve included Susan’s original recipe. But I have shared some photos of my process.

I added too much brown sugar the first morning. So, for next time I instead added a bit of honey to the original mixture of oats, yogurt, and almond milk. And that was perfect. I intended to add walnuts and almonds. However, when I opened my final container of almonds, I discovered I had mistakenly grabbed a container of cocktails nuts. Even better.

I got out of bed this morning to see the sunrise. While on the terrace, I also watched the disinfection of the pavement. I even shared some of the tools of my [breakfast] trade. The scissors were used to cut open the bag of oats… and I didn’t cut or stab myself in the process. Go ahead, click any of the images.

OVERNIGHT OATS (from Susan)
• 1/2 cup oats
• 1/2 cup milk (I use almond usually) 
• 1/2 cup greek yogurt (honey vanilla is yummy!) 
• A little stevia (or brown sugar or whatever you use for sweetness. Hell, just dip SG’s finger in it!)  
• Stir it up in a jar or dish with a lid/cover. Leave room for it to “plump up” some.
• Refrigerate overnight.

I make up 4 at a time, still great by the 4th day but not any longer I don’t think.

Then add whatever you want, the list is endless. 
— Nuts (overnight or just before serving, either is fine)
— I add fruit: fresh, canned or dried. Not crazy about bananas unless I put it on just before serving.
— Chia seeds, protein powder, peanut butter, cinnamon, maple syrup…

.

HE ESTADO COCINANDO SIN CALOR usando una receta llamada Avena Nocturna (sí, usé una receta real) que me envió mi amiga Susan. Ella me entiende. Decidí renunciar a la receta pictórica hoy, ya que he incluido la receta original de Susan. Pero he compartido algunas fotos de mi proceso.

Agregué demasiado azúcar moreno la primera mañana. Entonces, para la próxima vez, agregué un poco de miel a la mezcla original de avena, yogur y leche de almendras. Y eso fue perfecto. Tenía la intención de agregar nueces y almendras. Sin embargo, cuando abrí la caja final de almendras, descubrí que había agarrado por error una caja de nueces de cóctel. Aun mejor.

Salí de la cama esta mañana para ver el amanecer. Mientras estaba en la terraza, también vi la desinfección del pavimento. Incluso compartí algunas de las herramientas de mi comercio [de desayuno]. Las tijeras se usaron para abrir la bolsa de avena … y no me corté ni apuñalé en el proceso. Adelante, haz clic en cualquiera de las imágenes.

AVENA NOCTURNA (de Susan)
• 1/2 taza de avena
• 1/2 taza de leche (uso almendras generalmente)
• 1/2 taza de yogurt griego (¡la miel de vainilla es deliciosa!)
• Un poco de stevia (o azúcar morena o lo que sea que uses para dulzura. ¡Diablos, solo mete el dedo de SG!)
• Revuelva en un frasco o plato con tapa / tapa. Deje espacio para que se “acumule” un poco.
• Refrigerar durante la noche.

Hago 4 a la vez, aún excelente para el cuarto día, pero ya no lo creo.

Luego agrega lo que quieras, la lista es interminable.
— Nueces (durante la noche o justo antes de servir, está bien)
— Agrego fruta: fresca, enlatada o seca. No estoy loco por los plátanos a menos que lo ponga justo antes de servir.
— Semillas de chía, proteína en polvo, mantequilla de maní, canela, jarabe de arce …

.

“Hay alguien en la cocina con …

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

27 thoughts on “Lockdown Day 24: Someone’s in the Kitchen / Encierro Día 24: Hay Alguien en la Cocina”

    1. anne marie:
      “www.weismarkets.com has banned the country or region your IP address is in (ES) from accessing this website.” Shoot!

  1. That’s one small step for man, one giant leap for Mitchell!!
    No turning back now!
    I have rolled oats every morning….the old fashioned way/cooking them. I just may give this a try…..one less thing to do in the morning.
    Have a good day.

    1. Jim:
      I love rolled oats but, obviously, can’t be bothered using actual heat to make them.

  2. I’;m stunned you used the kitchen.
    I’m beyond stunned you didn’t hurt yourself.

    That said, I may try this;it looks intriguing,

    1. Bob:
      I know! I might even bake something, but first I have to learn how to turn on our oven.

    1. Frank:
      I have a healthy breakfast every day. But, usually yogurt, nuts, fruits, and granola… and I even peel, and cut up the fruit myself.

  3. Are you sure there are oats in this? You lost me with the yogurt. I’ll stick with my usual (when I eat it) cooked with banana added.

    1. Deedles:
      Anything with bananas! I’ve also had real oatmeal with cottage cheese. Does that sound better. One of our staff when we had the hotel taught me to make what he called “French Yogurt.” It was yogurt and oatmeal, and honey and other stuff I can’t remember, heated on the stove. Yes, I I actually cooked on the stove for a while. But that was nearly 20 years ago!

      1. Oatmeal with cottage cheese? Just no. I’ve had oatmeal with a little peanut butter mixed in (dieticians are such sadists) and it wasn’t half bad. I’ll eat cottage cheese with salt and pepper, or fruit. That’s it!

  4. Wonderful photos! I’ve read on KathEats.com about her overnight oats, and seen Alton Brown (of Good Eats) make them, but never have eaten them myself. Cooked oatmeal mixed with some cottage cheese (warmed a bit), is sooooo creamy good, too. I actually eat cottage cheese with about 1/4 cup of uncooked oatmeal, and a couple of tablespoons of granola, with blueberries, every morning. Yumm!

    1. Judy C:
      Your cooked oatmeal with cottage cheese sounds really good… except that I’d have to cook the oatmeal. I suppose I could buy a box of instant. I’m going to try you cottage cheese and uncooked oatmeal!

  5. Dennis makes the most amazing Greek-style yogurt. I use it in my overnight steel-cut oats along with cow’s milk, dried fruit, and honey. It is delicious, although not nearly as beautiful as your creation!

  6. Holy bat crapman, if you can do that recipe you know you can really cook, I mean, for real, with heat! Well done

    1. Cheapchick:
      With heat? Let’s not get carried away. You’ll see by today’s blog post the risks involved.

  7. You’re so fortunate to have that amazing view. I laughed at the part about dipping SG’s finger in it — Dave says that to me all the time.

    1. Steve:
      Well, Dave sounds like a sweetheart himself! I sometimes take the view for granted, although not often. And right now, there isn’t a moment I don’t appreciate it.

    1. Parsnip:
      I had never even heard of it. I made up a new batch last night and it’s even better. Breakfast this morning was delicious.

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