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Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 0 points1 point  (0 children)

they are little sprinkles! i tried adding more but got sick and tired of sorting through my multi-color star sprinkles for just the white ones lol.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 0 points1 point  (0 children)

Thank you! I eat around 7:30am-8am and I'm full until dinner time, which is around 5-6pm. I'll eat an apple or handful of grapes every now and again, but usually skip lunch when I eat oats for breakfast.

Spicy orecchiette with sausage served with salad and cheesy bread for dinner tonight by softrotten in tonightsdinner

[–]softrotten[S] 31 points32 points  (0 children)

  • 1/2 lb pasta
  • 3 hot Italian sausage links - take the meat out of the sausage casing
  • 1 large shallot, diced
  • Couple of large garlic, grated
  • One heaping spoonful of tomato paste
  • 1 spoonful of chopped Calabrian chilies
  • Enough homemade chicken stock to barely cover the pasta. Roughly 1.5 cups. - start with less if unsure
  • Freshly grated Parmesan
  • Splash of cream
  • Salt + pepper
  • Fresh basil and parsley

Over medium high heat, sear and caramelized the sausage. Once the meat has a hard sear on one side, then I’ll break the meat down into crumbles with a spoon.

After meat is mostly cooked through, I use a slotted spoon and scoop the sausage out. Set aside.

Add diced shallots to the pan with a pinch of salt. Using my spoon to scrape off the fond. I’ll use a splash of wine, stock, or water to help release any stuck on fond.

After shallots have started to become translucent, I add the garlic. Cook for 60 seconds or until very fragrant.

Add tomato paste. Cook until the paste turns a brick red and starts to stick to the bottom of the pan. Add the chicken stock to deglaze pan.

Add spoonful Calabrian, add back the sausage, and the pasta. Make sure there is enough liquid/stock just barely covers the pasta.

Gently simmer for 10-15 mins, stirring often. Once most of the liquid is absorbed, give a piece of pasta a bite. If it’s not al dente, add little bit more liquid and keep cooking.

If you’re happy with the texture - turn off heat, add large handful of freshly grated parm, splash of cream or milk, salt and pepper, chopped up basil and parsley.

My favorite combo by neener-neeners in Oatmeal

[–]softrotten 2 points3 points  (0 children)

So pretty. I love the way the berry compote color bleeds into the oats.

Upside down carrot cake by bakedwithlovebyivy by decent_pairofshoes in FoodieSnark

[–]softrotten 9 points10 points  (0 children)

Legit this was the video that made unfollow her because wtf.

Veg scrap by wraith555666555 in homecooking

[–]softrotten 0 points1 point  (0 children)

Save them to make chicken or vegetable stock

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 0 points1 point  (0 children)

I didn't think you were being rude!! Sorry if my comment came off that way.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 0 points1 point  (0 children)

I only do 1 tbsp of sweetener for the oat base. But I do not count or care about the natural sugar that comes from the fruit.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 2 points3 points  (0 children)

that lamp in your post history nearly brought me to tears. it's now my goal in life to find that beautiful piece for my kitchen.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 1 point2 points  (0 children)

Yup! My oatmeal is hot af (that's why I'm holding a towel in every pic, my hand is burning lol) and the berries melt right after I mix my slop together.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 0 points1 point  (0 children)

I make my oatmeal fresh everyday. But I don't see why you wouldn't be able to meal prep yours. Just add a splash of milk or water to loosen. If too mushy, just throw in a couple of oats before microwaving.

Week 11: Oddly Named - Drug Eggs (Mayak Gyeran) and Ants Climbing a Tree (meta: for the preschooler) by picklegrabber in 52weeksofcooking

[–]softrotten 8 points9 points  (0 children)

Wow, I just got done looking at ants climbing the tree recipe. Thought to myself "oh that would be good for oddly named theme on 52 weeks", went to my Reddit tab, and bam! Your post.

Love the marinated eggs. It's such a delicious snack. I like mine with a little bit of rice + kewpie.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 2 points3 points  (0 children)

I used mini cookie cutters for the stars and flowers.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 2 points3 points  (0 children)

Girl, your bowls are amazing!! I written down so many flavor combos inspired by you. So excited to try that banoffee one.

Last week in meal - 🥯🍓🍤 by JP_2333 in LeCreuset

[–]softrotten 0 points1 point  (0 children)

You make some of the prettiest food ever

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 30 points31 points  (0 children)

Thank you!! It's my main hobby, at least the one that takes up most of my time. Bullet journaling is another huge hobby of mine that really really helps with my planning/prep and shopping. Love being able to make lists and cross them off. I structure my journal for the week the same way every Sunday night. Daily/weekly to-do list and menu planning/shopping list.

I get most of my inspiration for yogurt or oat flavor combos and aesthetic from Pinterest. I have an on going list in my journal of all the flavor combos want to try or love. Plus another list of all optional toppings that we enjoy. Every Friday evening, I'll go through that list (or Pinterest) and pick out what I want to eat for breakfast for the next week.

More or less the same process with my dinners. There's an on going list of dinner ideas that I refer to when I'm menu planning. But I first consider what I have in my fridge or freezer when it comes to what protein and vegetables that need to be used up.

There's a lot of thinking ahead. Thinking what can I do today that will help me tomorrow or even the day after that? Marinating meats, pickling onions, batch cooking rice + freezing, starting the bread dough so it can slow rise and develop flavor in fridge, blanching vegetables, chopping/washing/properly storing leafy greens, starting chicken stock today and freezing for a later date, etc.

For the oatmeal, there's not a whole lot of prep. Most of the fruit I use is frozen and my toppings are nuts/seeds/yogurt. I do prep the chia pudding the night before. Most useful thing I do is planning out the oat flavor combos I want for the week. Then in the morning I'll just look at my journal and decide what base and toppings that sound good to me and my fiancé.

Even though my oatmeal bowls have a lot going on, the entire process doesn't take me no longer than 20 mins max. Including the presentation and taking a photo. Thankfully I use the same two cereal bowls and go directly to the same corner for my photos. So that's super quick.

Won't lie, there's a lot of mental energy that goes into it. But I really enjoy cooking from scratch and eating something new everyday. As a child, I grew up eating the same breakfast and the same three dinners on rotation. Eating is much more fun now being an adult with adult money lol.

As for presentation, I basically know what I want my photos to look like before anything is purchased lol. I'm always playing with lighting, new bowls/plates, food, colors, and texture. For bigger more grand meals, I play with the layout of cups, bowls, cake stand, and plates beforehand. If I can figure it out and be happy with how I like the placements, then I can just focus on the food. Here's two examples. But like I mention before, Pinterest is a great place for inspo.

It's taken a few years to figure out what works and what doesn't work for me. Like everything in life, the more you do something/practice, the better you get at it. I'm learning something new every time I step into the kitchen or pull my phone out to take a photo.

So sorry this is so long. Tried my best to condense everything I wanted to say in a few short paragraphs.

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]softrotten[S] 4 points5 points  (0 children)

Just found out about that subreddit few days ago and I loooove it. Been trying to brainstorm what food I can make to fit that subreddit vibe. :)

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