Posted in bloggers, breakfast, recipes

Steel Yourself

Steel-cut oats are very different from their quick rolled oat relatives. Lily learned this the hard way when she tried to cook the steel-cut oats the way she’d ordinarily make oatmeal. She complained about the hard texture.

Thanks to Lily, I knew better. I added plenty of water and time to cook. I also added a chopped banana and sprinkled cinnamon and nutmeg to enhance the already creamy taste. A delish breakfast dish!



I am a rather obscure 14th C. poet, whose work has been translated into over thirty dialects of gibberish. I now spend my days translating from the gibberish into English and back again, as need be.

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