[WARNING: It is Friday, after a long week of state standardized testing (part one of two), on which the kids were super successful I think, and if nothing else they feel confident and proud of themselves….but there are only two weeks left in the school year (only 9 days if you take off Memorial Day)…and I have clearly lost my mind, as reflected in the content of this post. That is all. Enjoy.]
It’s Frizzle Friday! Yes, this Frizzle:
Don’t you just love The Magic School Bus? Yeah, me too. So, on Fridays, if the kids have been good, they get to watch an episode of the gloriously corny cartoon. My students used to call me Ms. Frizzle…I’m not sure why. Oh wait. It probably had something to do with my red hair, love for puns, and that whole “What is she talking about?” tangential monologue, crazy factor. I don’t carry around a lizard for a pet, but I do have a lot of stuffed frogs lying around.
That had nothing to do with anything, I just wanted to share.
Today I present to you….
Yes, goldenrod, which, although is a lovely flower, I’m sure first conjured up images of that Crayola crayon that you always went to use when you wanted yellow, but then was slightly too orange for the sun, or the center of the daisy, or your best friend’s blonde hair, and you felt misled and fooled by the Crayola company and their entire naming system….a similar experience to when you went to grab red and ended up with red violet by accident and it totally ruined your apple or your fire engine. Oh goll, and do you remember how confusing it was that they also had violet red? Personally, I always just preferred fuschia, but I guess that’s really much more of a pink, less of a purple. Brick red was a good red, though. I often accidentally used burnt sienna, or was it burnt orange? Are they different? What does a burnt orange look like anyway? How do they know to name a crayon after something I doubt most people have ever seen? When would you burn an orange? Why would you be putting an orange over an open flame?
I’ll stop now. This could go on all day.
So, back to the topic at hand. Goldenrod Overnight Oats start with 1/4 cup yogurt, 1/3 cup oats, and the rest of my oat bran (1 1/2 Tbsp.). [Hooray for using up something pre-move! Pat on the back for you, Sarah.]
*As I mentioned yesterday, this is the last of my pumpkin…meaning, yes, the last batch of POO [pumpkin overnight oats] for awhile (that still hasn’t gotten old for me…sorry).
Every time I post pictures of my stirring overnight oats…I imagine I am creating a flip-book, like I used to play with as a kid, when it makes one continuous animated motion as you flip the pages with your thumb. Unfortunately, it is impossible to flip your computer screen that way. Maybe if you scroll down really fast you get the same effect? Let’s try it….ready….set….GOLDENROD!
[Insert hysterical laughter]….I’m sorry. I couldn’t resist. But didn’t you just hate when your P.E. teachers used to do that to you when you were little? This could probably go on for awhile and I would type things like gorilla, or goji berry, or “Go Go Power Rangers”….but I’ll give up just say 1….2….3….GO!
By the way, those are crumbled walnuts and golden raisins on top for crunch and texture.
That was an incredible bug of oats. (bug = bowl [slash] mug)
This golden theme transcended breakfast and headed into lunch. The other night, when I was concocting my Ginger Mango Guacamole, I figured since I was already cutting up cilantro and red onion, I might as well keep going and make something else super fun. I knew I had just a wee little bit of frozen (golden) sweet corn in the freezer….
…so I took it out, and poured it onto an aluminum-foil lined pan, and “roasted” or “toasted” it under the broiler. [From a frozen state, this takes about 10 minutes.]
I put the corn into a bowl and added some chopped cilantro, diced red onion, and diced red bell pepper.
Then I squeezed on the juice of 1/2 a lime…which I couldn’t take a picture of (I only have two hands and they have to hold the camera most of the time)…but here is a post-squeeze photo:
Threw on a bit of ground pepper and chili powder. [I didn’t actually throw it, although that would have been fun.]
I mixed it up….
….and, voila! “Roasted” Corn Salsa [Please make air quotes when you say that.]
You [sneering]: “Hey, Sarah, what did you do with it? Put it on a salad?”
Goll, you’d think I was obsessed with salads or something.
Oh, wait. I kind of am.
I also had two random chicken tenderloin pieces still in the freezer, so I quickly pan-cooked them with a bit of olive oil cooking spray, cumin, black pepper, and oregano.
This one looked like a fish:
And then I made a big salad on a bed of Romaine, spinach, some torn cilantro. This BFS (Big Friendly Salad) included cucumbers, tomato, red and yellow bell pepper, carrots, the chicken [Or fish? You make the call.] and my newly created “Roasted Corn Salsa” [Air quotes again, please.]
Oh, and some goat cheese. All is well if goat cheese is in our presence.
I also had some grapes (on sale this week for 99 cents/lb.), some Archer Farms Multigrain Pita Chips, and some pistachios. Look back in the week if you want pictures.
It’s Friday. Before a long Memorial Day Weekend. Which I will be spending at the beach in Ocean City, NJ with my family.