baked oatmeal

The last tomato has been pulverized, the last photograph has been captured, all the images have been edited and my kitchen is an unholy terror with dishes precariously stacked on every available surface. That’s right. It’s Friday, the fifth and last day of the Tabasco 10 Ingredient Blogger Challenge. 10 bloggers posting 5 recipes in 5 days using only the 10 permitted ingredients (plus salt, pepper, oil and sugar). So on this, the last day of the Tabasco 10 Challenge, I’ve made a chilled tomato soup from yellow cherry tomatoes and topped it with a Tabasco granita, brioche croutons and basil-cilantro oil. I know, it’s all fancy and stuff. It makes a tasty and refreshing summer lunch, the icy tabasco

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About a year and a half ago, I blogged about Heidi Swanson’s Health Baked Oatmeal from her book Super Natural Every Day. It was at the beginning of January, which can be a bit of a dreary month in Georgia, and I remember thinking longingly of peaches and how their bright, tart, sweetness would complement the creamy, maple oatmeal. Somehow, I didn’t make this oatmeal at all last summer, but yesterday I came home with two enormous baskets of peaches (shocker, I know) and woke up this morning with a hankering for peachy oatmeal. That’s right. I said “a hankering.” So I decided to adapt the original recipe to complement the peaches a little better. I added some ginger and

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