Spring is finally here!

We have transitioned from cold to warm and even hot, like summer. Mugginess is here too! Our poor unsheared ewelambs pant like crazy in the heat (thank the feckless shearer who decided not to come!).

Our favourite breakfast when it gets warm is oats with a good yogurt. Sort of like muesli, but without flaking the oats. We cook the groats (whole, hulled oat kernels) first and refrigerate them for the week. I love my rubber-bottomed, stainless steel, lidded bowl from Kirkland for this. 

 

I use a kitchen scale to measure our portions, then in winter we heat and add milk and sugar. When it is warm, yogurt is our choice. Hubster likes brown sugar with his yogurt, while I prefer fruit. 

 

We don't find oats boring at all. 

This is a healthy, stick to your ribs breakfast. 

You do have to cook them ahead; we cook them for 2 to 3 hours on low. 

But they require no watching once they're going,

 so it is hardly hard labour! 

And the rewards of a healthy brekkie are well worth that small effort.

Some cute videos of our pups:

Sautéed cucumber

I tried sautéed cucumbers tonight. They were surprisingly good. I used some dried chervil as my herb. Even DH said he would have it again if not every week (he is not a cuke fan, except in pickles).

Liver Fricassee from "More with Less" cookbook

We received a gift of fresh liver from a farmer friend and it has been languishing in my freezer. I decided to try a recipe from this cookbook. It is simple and I found it enjoyable. Let's hope DH likes it as well.

You start with ~1 lb of liver, cover it with boiling water for 5 minutes then drain, dry and slice it. Then you dredge it with 1/4c flour, 1/2t salt & 1/8t pepper (I used seasoned salt & freshly ground pepper). Brown it in fat (bacon recommended and used). I used my cast iron, as you can see. Add 1 onion, chopped and 1 c. cooked tomatoes (I used a can of whole tomatoes), 1/2t poultry seasoning, 1/2t celery salt and 1 c. boiling water. Simmer 45 minutes. I added some fresh garlic and sriracha sauce after tasting. ;oP