I started off this morning with a nice, big pot of porridge simmering on the stove. Last night I soaked a cup of rolled oats overnight in a cup of water to which I’d added 4 tablespoons of kefir. This morning I boiled a cup of water and added in the oats, water and all. It cooked up in about five minutes. I had a steaming bowl with pasture butter and honey. It was a bit tart, something unusual for oatmeal, but not unpleasant.

While watching TV last night, I shelled a pound of raw peanuts and put them to soak in some salt water. This morning I poured off the salt water and they are drying on the lowest setting of my oven. Today I started another batch of chicken broth and make some clarified butter for my super-allergic daughter. The tuna salad sandwiches were very, very good at lunch.

I was really looking forward to the Coconut Chicken Soup I’d picked out for dinner. I’m a big fan of coconut milk and enjoy it frequently in my coffee. Sadly, I was called in to work at the last minute and couldn’t get dinner on the table. One of the teens made some whole wheat spaghetti with Newman’s Sockerooni sauce and a big, green salad. I’m sure it beat the socks off what I had. One of the downfalls of a new cooking methodology, I suppose, is that the youngsters aren’t trained in the revised food prep yet and therefore unable to assist in an emergency. But, nothing is lost, I’ll just serve the planned soup later in the week.

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