Fall's cool mornings are the perfect time for one of my favorite things – oatmeal cooked overnight in the slow cooker. I made a batch last night, and it really hit the spot.
The recipe is pretty basic and flexible:
- 2 cups old-fashioned rolled oats
- 4 cups water
This guest entry is from my co-worker, Erin Lippitz, baker extraordinaire. If you remember, she's responsible for that low-fat banana bread recipe I posted a while back.
I know I've professed to be more reasonable about food at my house, but my post-SNAP activity this weekend was baking chocolate cookies.
I spent a good amount of last week feeling crabby and somewhat hungry, but I'm so glad I participated in the SNAP Hunger Challenge.
While it's nice not to have to obsessively count the cost of my meals and snacks these past couple days, the challenge opened my eyes.
I know I should be reflecting on hunger and poverty in my blog, but on day six of the SNAP Hunger Challenge, I can't help but think what I want to make when my $30 per week budget isn't an issue. I've spent more of my time than usual this week thinking about food, so I can't resist a list.
I want to make or buy:
The SNAP Hunger Challenge coordinators have been sending particpating bloggers prompts, and yesterday's asked how much money we're saving by participating in the challenge.
A quick update on my SNAP Hunger challenge experience – I'm doing better today, although I snagged a free muffin this morning leftover from a company workshop.
I started the SNAP Hunger Challenge yesterday, sort of.
Sundays are a typically busy day for me, and yesterday was no exception. It had me up early, heading to my parents' house in Paxton and then church in Loda. Then back to my parents', then to Champaign-Urbana for various obligations, including helping someone host an end-of-summer party.