I can’t believe it’s already Friday! Time flew by and I’ll be returning to the city tomorrow evening. This week has been amazing and there is so much to be thankful for including time spent with family and friends, and a wonderful thanksgiving spread including fish for me, vegetarian stuffing, sweet potatoes, mac’n cheese, cranberry sauce, and maple brussel sprouts.
My break officially began today! I’m currently on Megabus trying to blog, but their free wireless is a bit slow. I won’t really complain though because it’s free!
Sunday my roommate and I hosted our 2nd Thanksgiving potluck and invited students in our class. It was so much fun and there were so many great dishes! I’m not going to go into detail, and will have to post most pictures later because it’s taking way too long at the moment 😦
Within minutes you will have a thickened mixture, enjoy warm or place in the refrigerator to have cold.
I wasn’t always a huge fan of plain oats, don’t get me wrong, I’ve always found oatmeal a more filling alternative to dry cereal, but from childhood on I always stuck to the flavored instant packet variety. Once I started limiting refined sugars from my diet instant oatmeal seemed too sweet and I became a lover of plain. From time to time I do like to jazz up my oats with nuts, peanut butter, fruit, maple or agave syrup, dried fruit, and PUMPKIN!
- 2 cups mashed sweet potatoes, about 4 medium sweet potatoes
- 2 tablespoons butter
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons brown sugar
- fine dry bread crumbs, plain
- 1 egg, slightly beaten
- 1 tablespoon water
- oil for deep frying
At my school’s party with the Tin Man:
2 Amish boys on their rumspringa (the year Amish teens are allowed to explore the freedom of the “English” world):