Get to know your oats, and all the types and ways to eat them Becky Krystal Like geologic time, my life is divided into distinct food periods. Early post-college, it was Bisquick and rotisserie chicken. A few years later, homemade pizza (ongoing). Maternity leave was the era of oatmeal, easy and nourishing enough to whip up with a baby on my hip. The pandemic has been the age of sourdough bread, quesadillas and … a return to oatmeal. Will it ever not be time for oatmeal? Unlikely. Your takeout grain bowl has nothing on these creamy, savory oats
Avena sativa. While the hull is removed, the rest of the grain the coarse outer bran, the carb-laden endosperm interior (the source of refined flour in wheat grains) and the fat-containing germ remains.
Springtime supper - The Norwegian American
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Fig rolls: this classic biscuit is better home-made
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