I've got French onion soup simmering away in the slow cooker (I sliced almost 3 lbs of onions last night and my eyes - even with the stupid onion goggles - were not happy with me) and I just took a pan of
baked oatmeal out of the oven to be breakfast for the week. I was waffling between the oatmeal and another batch of orange cranberry scones, but the oatmeal won out because it used up a bunch of stuff - the dregs of both a bottle of honey and a bottle of maple syrup; the last 2 eggs in the carton (I still have a carton of eggs in the fridge, but now just the amount a normal person would have); the rest of a bag of frozen strawberries; the rest of a bag of chocolate chips; what was left in the bottom of the jar of cinnamon; and what was left in the container of rolled oats (exactly 3 cups - exactly as much as needed for the recipe). I still have cranberries in the freezer, though, so orange cranberry scones are probably still in my future.
Now I'm trying to decide if I want to make a loaf of bread to go with the soup. I originally bought a small loaf with my groceries on Friday, but then ate it as cheesy garlic bread for a couple of meals. *hands* The heart wants what it wants, and in this case, my heart wanted cheesy garlic bread.
Since the slow cooker is working, I can't use the KitchenAid (it is blocked in by the InstantPot), so I want a no knead kind of bread, but also one that is only going to take 2-3 hours, nothing that needs an overnight rise. I think I might end up making the old, reliable
peasant bread (halved to only make 1 loaf). It's easy and fast (for bread), and doesn't require a stand mixer.
Hmm...
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