On Sun, 29 Jan 2006 20:18:07 -0500, Julia Altshuler
<
[email protected]> wrote:
>Tara wrote:
>> I have about two cups of cooked oatmeal mixed with applesauce and a
>> bit of sugar. Is there anything I could make with this? I'm thinking
>> it could be added to pancake or waffle batter. Any ideas are welcome.
>
>
>Cooked oatmeal can be an ingredient in yeast bread. (I can look in
>_Laurel's Kitchen_ for you if you want details.)
There's the best story about the oatmeal in that book. I'm gonna go
grab it and type it in, because it's one of my favorites:
She pulled down a couple of gallon jars, shook them over the bowl, and
plunged in again with both arms. Soon the batter was dough. It
seemed to come alive in her hands. In fact, I found out later, it
_was_ a sort of living entity for her: Laurel thinks of herself as
merely an accessory to the whole process, whose part is is to call to
life the one-celled microorganisms who do all the work. She nurses a
warm affection for the tiny creatures -- the "yeast basties," as she
calls them -- and never feels completely right about the use we put
them to. I know the conflict still rankles, because just the other
morning as I was about to add a small pan of leftover oatmeal to the
dough we were mixing (it keeps the bread moist and does nice thigs to
the texture), I saw her brow contract sharply.
"Come on, Laurel, out with it. I won't be hurt."
"It's just, well, the oatmeal looks pretty hot still. I mean, for the
yeasties. Do you think you could cool it off first?"
A protest was on my lips -- after all, we were going to _bake_ the
blessed yeasties in another hour, at three hundred and seventy-five
degrees -- until I saw the look of mute suffering on her face, and
without another word, I spread the oatmeal onto a cookie sheet to
cool.
serene