The Happyish Homestead

Wednesday, April 13, 2016

For Brittney: Day 1

These posts are a long time coming.

At least two months.

And I had the best of intentions.

But, you know when the dinner hour hits,

and homework has to be finished up,

and the baby needs to be held,

and you want to shove your kids outside

but it’s raining

and Bryce is getting home,

and chores have to be done,

and Spencer complains about setting the table,

and you pretend like you’re a better mom than you are and insist on having the children rotate helping you in the kitchen,

but weeks in you realize Meg doesn’t know the difference between the fridge and the pantry

and you kinda just want to set your house on fire

not take below average pictures of your dinner that you won’t be able to eat hot

because you have numerous children

and 9 times out of 10 you’ve forgotten something in the microwave?

Sooo….eight weeks later…..


I have always loved oatmeal.

In college, I’d microwave myself a bowl and eat it with cheap white toast with cinnamon and sugar.

Steel cut oats are my new favorite.

In the mornings, I make two kinds, regular and steel cut.

With the steel cut, lots of times I’ll add canned pears with some vanilla bean seeds as it’s cooking.

Always served with milk, cream, choice of sugar and sometimes chopped almonds.

We eat oatmeal about once a week.

Occasionally on the weekend I’ll do an oatmeal buffet with nuts, berries, coconut flakes, etc.






Salad bar

This is definitely one of my family’s favorite things.

I’ll grill up a couple of steaks, slice them and serve a variety of toppings with a bread.

The kids have a set number of vegetables they have to choose.

Here’s the recipe for the bread:

Sometimes I run out of bread flour which the recipe calls for and will just add baking powder and baking soda to regular flour.

If you want to make your own add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup (130 grams) of all-purpose flour. Bread flourhas a 12-14% protein content and is made from hard wheat flour. The high gluten content causes the bread to rise and gives it shape and structure.


More tomorrow,



  1. good post...but they always are. :)

  2. Why am I making cooking so difficult?!? I just want to eat at your house every day. This looks great. And much more efficient than what I've been doing. #winning


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