Project Grocery: The Make-Ahead Oatmeal Report (With Brulee)
By The Mrs on February 05, 2011
Project Grocery is in its eighth week already, and although my overwhelming feeling is that I'm sucking it up at spending only $120 per week on groceries and things bought at grocery stores (diapers, cleaning supplies, cat food...the list is endless), I just added up my totals and - against all odds - am succeeding.
So I'm going to quit Project Grocery and buy thirty-two tubs of nutella.
Not really. I would love to wrestle that $120 per week down to $100. If Miss would learn to use the toilet, already, I'd be more than halfway there. But I digress.
Last week, I decided that instead of blindly pointing at the vague target of "spend less money", I'd tackle specific areas of the shopping list that I know we can spend less on, with a little effort. Which means it's oatmeal time. Apparently, everyone in the world knew that you could make all kinds of oatmeal and oatmeal-like things ahead of time and just reheat them. I wish I'd been told sooner (I blame public education).
When I did a little poking around for ways to liven things up in the oatmeal-every-morning-for-breakfast world, I found this recipe from Josh and Maria at Two Peas and Their Pod, and my fears about boring breakfasts were allayed completely with the discovery of...
...Oatmeal Brulee. Let's all bask in the promise of deliciousness, shall we?
Any breakfast that involves a brulee torch is worth the time. On a Saturday morning. If you don't have things to do. Otherwise, it's worth the time to make the oatmeal the night before, especially if you're making the virtuous but hour-long investment in steel-cut oats.
When (not if) I make this again, I'll make sure to smooth the top of the oatmeal really, really well before sprinkling the sugar on it. And, while I'm making changes, I won't sprinkle the sugar either. I'll pack down a good quarter inch of the stuff. If I'm bruleeing, I don't want a little wimpy layer of sort-of browned sugar. I want a thick, crunchy, burnt-sugary layer you have to crack open with the back of your spoon.
Also, when I make this again, I'll use a bigger pot. The best part about making oatmeal the night before is that you don't have to make it the morning of. The worst part of making oatmeal the night before is cleaning it up at midnight.
The Mrs is on maternity leave and hopes to extend it for...oh...forever. She blogs about bread, (mostly) bad kids books, grocery shopping, and things she thinks are funny.
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