Have you tried the cookies?

They are oatstanding.

I know I haven’t said it in a while, but it’s still as true as ever…I love oatmeal. All ways. I have moved away from it of late; but I’ve come to realize that it’s been TOO long. Last week I had such an intense craving for oatmeal that I broke down and bought some while I was out! It wasn’t great…but it was exactly what I needed. And I’m pretty sure I’ve eaten it every day since….and not even fancy. It has just been a bowl of oats that I cooked. That’s it. No milk. No sugar. No fruit or nuts. Just. Oatmeal. Plain.

I know. Talk about hardcore.

This morning, with the lovely break in the hot and steamy weather, I broke out the oatmeal and decided to make something savory and wonderful.

Nothing fancy. Just easy. Oatmeal. Eggs. Peppers and onions.

Savory Oatmeal Bowl

1/4 c quick oats
1 egg
1/4 onion, sliced
1/2 pepper, sliced


  1. Saute the peppers and onions until soft. Season with salt and pepper.
  2. Crack the egg in the same pan. You don’t have to remove the veg. Cook anyway you find most delicious. I personally like over-easy. Season with salt and pepper.
  3. While the egg is cooking, cook the oatmeal. I do it in the microwave, just because it’s quick and easy.
    1. Place oats in a microwave safe bowl or dish.
    2. Cover with the appropriate amount of liquid.
    3. Microwave according to package instructions. o1
  4. To assemble: Once the oats are done, place the cooked egg, onion and pepper slices on top. If desired, drizzle with sriracha or ketchup. Enjoy.  o2

Why did the bagel lose the election?

It was the victim of a schmear campaign.

Greetings friends! This summer has been filled with wonderful activities for me; which have taken up the majority of my time of late, and left not much room for experimenting with food. I’ve been sticking with old favorites, simple recipes that whip up quick, and recipes that don’t require the oven. It’s been a bit warm.

With the increase in heat and humidity, my appetite decreases dramatically. I want fresh. I want fast. I want cooling.

Today’s recipe is just that. It has four ingredients. You don’t turn on the stove. And it’s better lukewarm. Does it get any better?

Today’s recipe cropped up for a variety of reasons:

1. My garden has been going overboard on basil production. Seriously, my plant has decided to take over. So…it was time to harvest. I then had an abundance of basil…but, surprisingly, not enough to make a batch of pesto.

2. I find nothing more refreshing that cucumbers. They are wonderful, and crisp, and deliciously bland until you combine them with other flavors. There was a half used cucumber in the fridge…Cucumbers and basil go great together.

3. What else goes well with cucumber? The classic tea-sandwich paring of cream cheese, naturally. Have you ever gone to a high tea and had cucumber sandwiches? Delicious. So simple, and yet…so tasty.

4. What vehicle can I put all these tasty, tasty flavors on? Mmmmm, nothing better than a fresh bagel in the morning!

Super Simple Summer Bagel Breakfast

Bagel, of the savory persuasion, sliced
1-2 tbsp cream cheese
4-6 fresh basil leaves
sliced and peeled cucumber


  1.  Toast your bagel to desired doneness level. I like mine golden brown.
  2. Once your bagel is toasted to perfection, allow to cool slightly before applying cream cheese to both cut-side bagel slices.
  3. Place a layer of basil leaves on top of the cream cheese.
  4. Place a layer of cut cucumber slices over the basil leaves. Season with salt and pepper of you desire. b1
  5. Enjoy. b2

Today’s recipe doesn’t lack apeel…

Sometimes I find myself just not in the mood to do much, especially when I am busy or have a lot on my mind…it happens. I can’t make complicated dishes every day. Sometimes I just want to do the minimal amount of work and still get maximum flavor when it comes to food.

When I’m feeling food lazy, I usually make banana pancakes. They are yummy. They have 2 ingredients. They are quick. Minimal fuss. Maximum flavor. When my brain slows down (because it’s summer, and summer time at the library is INSANE) it demands simplicity. 1It doesn’t get much simpler than 2 ingredient pancakes. Though, to be fair, if you add in spices and things, it’s slightly more than 2 ingredients. But, if you’re going classic, then the name holds true. Personally, I do love some cinnamon and vanilla and nutmeg in my pancakes. Or a dash of pumpkin pie spice to simplify things. Sometimes I throw in some nuts. Or top them with Greek yogurt and maple syrup. Or peanut butter.

What I’m trying to say, through my epic rambling, is that these pancakes are simple to make, delicious, and a wonderful canvas for flavors. They are fluffy and light. They are packed with protein, and just a hint of sweetness, without all the added sugar. They are satisfying.

If you find yourself unable to brain because you have the dumb, this is the recipe for you! I know I’ve shared a banana pancake recipe with you much, much earlier on in this blog, but this is the updated version, and oh so much better.

2 Ingredient Banana Pancakes

Ingredients62 eggs
1 ripe banana
optional ingredients
Pumpkin pie spice


  1. In a medium bowl, mash the banana well. It doesn’t have to be completely smooth, some chunks are fine.
  2. Add in the eggs.
  3. Whisk to combine.5
  4. Stir in spices if using.
  5. Place a pan over medium heat, making sure to coat the pan well with cooking spray.
  6. Depending on your pan size, you can either make one big pancake, or several small pancakes. 4
  7. Cook the pancake(s) until the edges look set and lift slightly away from the pan. About 3-5 minutes3
  8. Flip the pancake(s) once and cook the other side until done. Another 3-5 minutes.
  9. Serve with yogurt or syrup or both.  (I put molasses and Greek yogurt on mine!)2