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concerning the Life, Studies, Opinions, and Friends, of ERK
'bout Me
Considering
- Biller's Love Witch
- Herzog's Lo and Behold, Reveries of the Connected World
- Schrader's First Reformed
- Howard's Solo
- Sciamma 's Bande de Filles
- Bergman's The Seventh Seal
- Reed & Rosenberg-Lee's Passing
Winks
Our Chives
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2009
(447)
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December
(31)
- Delightful Shape
- No title
- Furlough day.
- No title
- Self-Portraits in a Concave Mirror
- 7 Songs for Now
- No title
- Shifra ♥
- What Writing Looks Like
- Want
- No title
- Discovery
- Naked Boy & Coffin
- For Bradford
- This Weekend's Cake
- Touching Photo, a list
- I find this image extremely touching.
- From a Cottage by the Sea
- The Regular
- Vanessa: ...what's going on with you? And, you're ...
- Drowsy/Lazy
- Edge of the Ocean
- Devastating
- Close One
- Deleted by request.
- Length of time taken to play a game of Cribbage on...
- Drawing (4/15/09-10/30/09)
- No title
- First Snow
- From This Weekend's Winter Market
- Chocolate Cake
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December
(31)
3 comments:
your oatmeal looks so wholesome and hearty and yummy! Would you mind sharing you approach? Do you soak your oats overnight before cooking in the morning?
I am bottom left, a faux-embroidered spinning wheel above the spoon.
My oat method: combine oats, raisins, and water in a pot. Bring to a boil. Add a mashed banana. Some think this sounds gross because a mashed banana sounds gross. However, the banana cooks into the oats, becoming unidentifiable apart from the caramelly flavor it adds. No matter what oat:water proportions I use, I always need to add more fluid. At this point, I add milk instead of water. Once the oats are cooked to my preferred doneness, I add a spoonful of peanut butter. I don't usually add maple syrup (as pictured). I can't explain why I added syrup on this particular day. xo
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