Squashed Oatmeal

Summer is coming to an end and the great green and yellow tide of squash is rolling over us. MJ made a nice stir-fry with onion, garden tomatoes, and garden squash, seasoned with ponzu, Worcestershire, and salt-free all purpose seasoning. Very good, and there were some leftovers.

Meanwhile, we had some heavily gnawed pork ribs, left over from when I was away on a trip, and a couple of chunks of unidentifiable fast food chicken parts, covered in special fast food batter, that I combined in the pressure cooker to make broth with. Not bad, but it still had a hint of stale batter.

Setup: 1/3 cup of stone ground rolled oats, one cup of fast food broth, two dinner teaspoons of potato flakes, a quarter cup of squash-based stir-fry. Cook for 10 minutes or so, depending on the exact style of oats. Add the squash a minute before you are done, and the potatoes at the very end.

Results: Very good. Onions always work well in oatmeal, the squash still had some crunch, and there were not enough tomatoes to clash with the flavor — in general, tomatoes don’t work in oatmeal, it’s not spaghetti.

Rating: *****


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