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

The grapefruit looked around his grape family and wondered…

Was he adopted?

The weather is warm and sunny. The days are long. The weekends are busy. And, while I’ve been cooking and baking up a storm, I haven’t actually been able to take time out to take silly pictures!

Boo, Molly, booo! So, come Wednesday, I start wondering what I can cook that is fast, delicious, and blog worthy? I start with a scramble around the kitchen. What do I have an abundance of? Spinach, tomatoes, grapefruit….hmmmm, grapefruit.

What kind of something can I make with that? Parfait? Meh. Creme brulee? Don’t have the cream. But, hmmm, brulee…I haven’t made bruleed grapefruit in a while. That could be good.

Now, while I have and use (probably more than any sane person needs to) my kitchen torch, I know not everyone has access to such a wonderful tool. Which is why I’ve adapted this recipe for the oven. I think it works slightly better in the oven. The entire fruit gets warmed through, and extra juicy. There is something about having a warm dessert that just pushes satisfaction over the edge for me. (Which I know isn’t the case for every dessert, or every person. I mean, hello…ice cream, cheese cake…) But for this one…it just works. And it works so gloriously well.

Bruleed Grapefruit


Sugar (about 1 tbsp per half)
Salt (optional)g7Method

  1. Turn your oven onto its broil setting, or the highest it will go.
  2. Wash and dry the outside of the fruit(s).
  3. Slice each grapefruit in half.
  4. Trim 1/4–1/2″ of peel from bottom of each grapefruit half to stabilize the fruit and prevent it from rocking back and forth. g6
  5. Place grapefruit, with the fruit side up, on a baking sheet lined with foil.
  6. Cut around the outside of the fruit, between the flesh and the rind, being careful not to get too much of the white part. g4
  7. Carefully slice each of the segments. This will make eating easier, I promise. g5
  8. Sprinkle 1 Tbsp. sugar evenly over exposed flesh of each grapefruit half. g3
  9. Broil grapefruit, watching closely to prevent burning, until the sugar is melted and beginning to turn dark amber. i would suggest checking after 3-5 minutes. But, the sweet spot (depending on your oven) is around 8 minutes.
  10. Take the fruit out of the oven, sprinkle with a pinch of salt and let the grapefruit cool before serving.
  11. Om. Nom. Nom. g1