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Saturday, January 14, 2012

Baked Oatmeal a la Liberty Hill Farm

*dry ingredients*

One of my favorite activities these days is to fantasize about what I'm going to do when I am done with chemo and *hopefully hopefully hopefully* cancer free. (It almost makes me nervous to say that, like I'm going to jinx it or something. But that is the goal of all these treatments, right?)

Anyways, we've already planned a chemo-is-over!-time-to-catch-your-breath weekend getaway HERE in March; and we've decided that, come hell or high water, we are starting Phase I of a daunting and exciting kitchen renovation this May. But the "when I'm healthy" fantasies can be much more mundane...go for a hike, take Alena to the aquarium, have a picnic on the beach.

*sigh* I cannot WAIT for those days.

While daydreaming and surfing (do people still say that?) the interweb for all things fabulous & fantastical, I came across the Liberty Hill Farm in Vermont. It looks like a great place for a rejuvenating weekend in the country and I love that they fully embrace the farm-to-table/agritourism thing.

I got so caught up in reading about (drooling over) their hearty country fare that I had to make this month's featured recipe, Baked Oatmeal. It made the house smell wonderful and is exactly the kind of breakfast one wants during a New England winter. Even a mild one like we've been having. Super YUM.

*right before going into the oven*

*and right out of the oven*

I did not manage to get any shots of it plated up...ummm...because we ate it too fast.

Both times I made it.


Anyways, here is the LINK to their "meals" page, but just in case the oatmeal recipe gets replaced by a new recipe, I've copied it here:

Beth's Baked Oatmeal

1 1/3 cups oats (must use old-fashioned, steel cut, never use quick oats)
1/4 cup brown sugar or maple sugar
1 apple peeled and diced
1/3 cup dried cranberries
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 tablespoons melted butter
2 cups milk ---- for best flavor and nutrition use whole milk!! ;-)

Stir together in oven proof bowl, Bake at 375 for 45 minutes. Serve in bowls with milk.

P.S.-Just had to do a little woot! woot! regarding the great deal we got on our Maine getaway. I'd been eyeballing the York Harbor Inn as a potential destination, and then it popped up on Groupon...so we got a luxury room for 60% off! And then, around Christmas I received an email from the inn, promoting a 20% off sale on gift certificates...so we're saving on dinner, too! And don't think I haven't already done some serious menu stalking...Yorkshire Lobster Supreme, I've got my eye on you...