Our first cold snap is here. Even my lovely flowers are feelin’ it.
Well, when I say ‘my’ lovely flowers, I actually mean my neighbor’s. Because, of course, I have a black thumb and have killed pretty much every flower that I’ve tried to grow.
Speaking of murder…
I’m swinging by a shop later for extra stuffing and am going to repair him (or try to). I’m so sentimentally attached to that stupid Penguin.
Anyway – the temps dropped 20 degrees overnight! Time for some warm oats:
Pineapple Upside-down Cake Oatmeal, in fact. This version is a little different than how I normally make this bowl of oats.
- 1/2 cup oats
- 1/2 cup water
- 1/2 cup milk
- 1/2 banana
- 1/4 cup pineapple chunks
- 1 tablespoon agave nectar
- Crushed pecans
- Combine oats, water, milk, and banana on the stovetop. Let cook on medium until most of the liquid has cooked off.
- Meanwhile, in a wok, heat pineapple and agave nectar until pineapple browns.
- Scoop oatmeal into bowl, top with pineapples and nuts, and serve.
And last, but not least, we have the day off from the acupuncture clinic! Wahoo.
No Husbands were harmed in the making of this post. Only Penguins. And flowers.