Recession-Proof Breakfast

There's nothing glamorous about oatmeal, but it can still be pretty tasty if it's done up right. This week I happened to have some half and half on hand (try saying that 10 times fast) and it was just the right finishing touch to a bowl already flavored with plumped-up raisins and toasted sliced almonds.

But just about anything can go on oatmeal... I even heard Mark Bittman say he likes soy sauce on his. Personally, I'm more of the stewed apple and cinnamon sugar camp, but I'll reserve judgment until I try it...

Besides being versatile and heart-healthy, easy to make and reheat, oatmeal is also super cheap. I'll enjoy it while the weather is still cool enough to make hot breakfast cereal appealing!

Teff again

I had leftover teff flour from my failed injera experiment a couple of weeks ago. Since it's such a healthy little grain (and expensive) I didn't want to let it go to waste, so I tried it in a couple of baked goods that I've made before with wheat flour. It turned out ok in pizza dough, but more successful was this banana bread from The Joy of Cooking which originally calls for part whole wheat and part white flour.

It has a crumbly texture and an earthier flavor than your standard banana nut loaf. I like it!