Libby: I don't like having the same thing for lunch or dinner two days in a row but I will quite happily eat oats for breakfast day-in, day-out. In cool weather I eat them cooked as porridge and in warmer weather I like them soaked overnight to make bircher muesli. Now that we've had a glimpse of spring I've made the switch to bircher. My "recipe" is a simple, cheap mix of oats, a few raisins and a small handful of whatever seeds I have - sesame, sunflower, pumpkin - soaked overnight in milk. In the morning I stir in yoghurt and as long as I'm not about to miss the bus, grate in 1/2 an apple. It's very portable. More often than not, it comes to work with me to be eaten a little later on. 
Becs: I have several of these spice tins and they are so handy. Much tidier than having loads of little jars and bags cluttering up the pantry, and easy to use when cooking as there is only one lid to take off. I bought mine at various Asian food stores, they do vary in quality it seems, so go for the heavier stainless steel and ensure the lid fits on snugly. I group my spices how I would usually cook with them, so keep sweeter ones separate. I was inspired to make a chicken curry for dinner after seeing Al Brown's version on Get Fresh; yesterday was quite a spice filled day with lunch enjoyed at the Vegetarian Expo - we ate the most delicious samosas with cumin seed-flecked pastry and a date and tamarind chutney, I love a good samosa.
Your muesli looks so pretty!
ReplyDeleteHave often thought of buying spices, but I'm waiting till I feel settled in a city - been too nomadic in the last few years, sigh.