So we are a month out from the long awaited trip to NOLA and I'm currently in food lovers heaven. I just received my "hot off the presses-hot off the UPS truck" copy of the 2009 Zagat for New Orleans. I have methodically gone through the book marking all the possibilities and now am glued to the internet looking up the possibilities and their menus. I called Lisa a bit ago to ask if she thought it was possible to fit in an early and late dinner every night. She said she didn't think so (this from the lady who eats like Templeton the rat at the state fair!). At this point, I'm not sure how we are ever going to choose!
I'm obsessed with Swiss Oatmeal. I particularly love Corner Bakery's Swiss Oatmeal. If you are not familiar with Swiss Oatmeal, it is a cold oatmeal cereal with fruit and nuts. I've had a similar recipe for years, but it was only similar. It wasn't close enough for my liking. So I finally set out into the land of Pinterest to find a recipe that was a good Copy Cat. I found a few, combined them and came up with what I think is a very close Copy Cat Recipe of Corner Bakery's Swiss Oatmeal. Here's what I do (note, this recipe is really just pictures, because I don't really have measurements for these things. The photos aren't great, but it's easier if I show you what I do)... Here's the Phase 1 ingredients... Milk Honey Yogurt (I use a vanilla greek yogurt) Oats (old fashioned, not quick...you probably could do steel cut too) I've simplified this to where you only need a bowl and a spoon for Phase 1 becau
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