I was going to do a lengthy cooking post about this last week, but my week got very hectic very quickly and I never got around to it. And right now, the incoming 28-degree change of temperature is sailing in on a barometric pressure drop that has my sinuses trying to crawl out of my face. I feel awful. So some pictures and links to the recipes will have to suffice.
First, we have Lottie and Doof’s baked oatmeal:
The process of which can be seen below.
And finally, we have Lottie and Doof’s socca, a very tasty dish for which I had to substitute whole wheat flour for garbanzo bean flour, because we could not find it. The result was a bread quite a bit thicker than the one pictured on L&D; but it was still tasty and, dipped in hummus, made for a nice meal.