After reading about this recipe on Serious Eats, I wanted to make it almost immediately. It only required 25 minutes of prep time, and then occasional stirring with a little bit of throwing in ingredients at the end. Not a big deal. I made the sauce ahead of time, then reheated it with some sausage to serve with pasta. It was as promised: hearty, thick, and flavorful. It made the house smell delicious all day long, and it made a nice large amount of sauce at one time, which I can freeze and pull out as needed. I love that!
Now, I am not an expert reviewer. I have not done endless research on food and brands to know what is best. All I know is that I usually take the cheap route when it comes to buying brands, and very rarely do I buy the fancier products. Well, since I started making tomato sauce more regularly, I have been buying a lot more tomatoes. And usually the canned kind since I am not always a big fan of the fresh tomatoes we get around here. (Dad–I miss your tomatoes so much! I should have had you bring some this summer.)
Growing up, carving pumpkins meant that I did pick out a pumpkin I liked at the patch (after riding on a hayride), and then drew a face on it with a marker. I was also responsible for cleaning out my own pumpkin guts. My dad would do the actual carving. I didn’t even know about the stencils/etc. that people use. We just did the basic triangle eyes, nose, and sharp teeth. Apparently there is a whole world of pumpkin design out there.
Continuing with my oats theme, here is another cookie I made to up my oats intake, but still satisfying my cookie needs. 🙂 You could play around with this recipe and add nuts or other mix-ins you like. If you add nuts, and if they are salted, I would cut back on the salt a bit. I would think adding dried fruit would also be tasty in this. Or other kinds of chips, like butterscotch, etc. And in typing chips…I wonder about adding potato chips, like with these cookies!?
When you are breastfeeding, there are lots of challenges. From learning how to hold your baby, getting him to latch properly, working around any pain, being tired, having enough milk or too much milk, and the final biggie: feeling hungry ALL the TIME. Seriously. I can go from feeling satisfied to full on starving in a minute. You are supposed to eat extra calories, but it’s hard to fit in even the normal calories with a baby needing all of your attention. People talk about lactation cookies, which are essentially cookies with a bunch of ingredients that are supposed to help with milk production. They’re also supposed to make you happy because hey! You get to eat cookies! But they don’t sound very good to me, and they also contain ingredients that I don’t have the time to get. Brewer’s yeast? Flax seeds? Not normal ingredients for me to have around. But oats? Yes, those I have. Soooo, I decided to make my own “lactation” cookies.
The Fudgelet is about to turn three months old, which means you need a recap of his last two months! No pictures from the second month yet…I am doing this post in advance, so he hasn’t quite hit two months. I am still thinking about ideas for it! He has changed so much since we first met him. I mean, there’s the obvious weight gains, and all of that, but he gives us smiles, responds to our voices, and seems to be aware of what’s going on around him a bit more.
Previously, I shared on here the dessert I made and ate the day I went into labor with the Fudgelet. Today I am sharing the dinner I made for us that night. I would also like to give a shout-out to my Aunt Lulu for her birthday today, and to Dad and M for their anniversary! This recipe has nothing to do with either celebration since I am pretty sure that none of those people would eat this. But! Maybe they should try it? 🙂