The first bowl of overnight oatmeal I ever made was The Oatmeal Artist’s orange dreamsicle overnight oats. I fell in love instantly. It was like my mouth had found an old friend.
This is Katy Bunny, the loyal rabbit that I stuffed at Build-A-Bear Workshop when I was 5 years old.
I just found this post that has been sitting in my drafts bin for two years. No joke, TWO YEARS!
…can a blog post grow old???
What was my life even like two years ago? Spring of 2015 was my first semester as an RA. I was working weird hours at a daycare (6:50-7:50 am, 2:30-6:00 pm). I had never been to Texas. I didn’t like tomatoes.
I think that it is about time that I share this recipe.
When I played soccer, my coach developed a list of foods that were not allowed to pass through any player’s lips.
The diet started around the second week of March (and it literally felt like a DIEt). By the third week of March, I was always craving something that tasted “off-limits.” It was around this time that I first made peanut butter no-bake cookies.
I am not saying that these cookies are healthy, but they do not contain any of the “forbidden foods.” In high school, they quickly became a favorite snack for my entire soccer team.
In preparation for the Blind Spot feature for March, I slightly tweaked the cookie recipe from high school to compliment my favorite nut butter: Squirrely Tail!
In August 2015, I started working at my school’s on-campus coffee shop, The Brewin’ Den. I loved that job. From behind the counter, I met so many students that I otherwise would have never talked to. I loved brightening each student’s morning by making coffee for them.
As a barista, I could be creative with flavors. The statement, “make me anything with an extra shot” made my day.
I got free food, and trust me — day-old scones are SO edible!
And I got paid. Yes, even minimum wage (plus tips) looks good as a college student!
It was an all-around great job.
Perhaps one of the biggest results of the job was that I slowly grew to like coffee. As I played around with flavors, I realized that black coffee is simply a canvas for flavorful artwork.
So step into my studio…
Recipe adapted from I Love Peanut Butter.
Looks like today will be full of apologies.
1. I am sorry that I have posted so little this month. Although I spend all of my spare time writing, I doubt that y’all want to read a month’s worth of 5th-grade lesson plans.
2. I am sorry that it is the end of National Oatmeal Month, and I am just now sharing an oatmeal recipe. I actually planned this recipe before Christmas, but I didn’t make it until Saturday.
3. I am sorry that there are so few pictures (and that the pictures are so bad). I made this recipe at home, but my camera was at school. In my rush to eat the oatmeal, I didn’t realize that the white balance on my phone-camera was really off. These are the only two photos that were somewhat salvageable.
Now that all of those issues are out of the way, let’s eat some oatmeal!
Congratulations. You are about to see some photographic gems from one of my favorite family vacations.
In the late spring of 2004, I visited Mackinac Island with my brother, parents, and grandparents.
We spent the entire morning riding our bikes through clouds of gnats. Yes, clouds, so thick that you couldn’t see, so dense that you felt the bugs smacking against your face.
By lunchtime, we were so hot and sticky that we didn’t want food. I believe that my lunch consisted of a soft drink and Payday candy bar. (Side note: I must have really liked my bicycle helmet. This is the only picture of me on the island where I am not wearing my purple helmet.)
When afternoon came, we bought souvenirs. I selected a purple t-shirt and a key chain. But the real treat was the iconic Mackinac Island dessert.
Fudge’s rise in the U.S. can be traced to Mackinac Island in Lake Huron, between Michigan’s Upper and Lower peninsulas. This vacation spot has been linked to fudge for more than 85 years, so much so that northern Michiganders often refer to tourists—out-of-towners in search of fudge—as “fudgies.”
Original recipe from Chocolate Covered Katie.