Early in the week I sustained some type of trauma to my achilles tendon making it very difficult to navigate, especially up and down stairs. It has ultimately led to more creativity in the kitchen since trips to the grocery store require use of the stairs, I’m wary of further injury and avoiding stairs until confident of safety. My daughter brought over some urgent supplies on Tuesday and will bring more on Friday, but I’m accustomed to twice weekly bus trips to the stores with my reusable shopping bags and lists, and not buying more fresh food than I need between trips.
Being housebound is an incentive to make fuller use of items in the pantry following a look through the fridge and freezer and a bit of “I don’t want that.” Yesterday afternoon a bowl of Frosted Mini Shredded Wheat seemed attractive — and was — but the crumbly remnants in the bottom of the cereal bag were not. This morning, out of my customary breakfast English muffins and P.B., I put those bits to a new use.
Shredded wheat muffins. I soaked the crumbled shredded wheat and some old-fashioned oatmeal in two percent milk, added two smashed bananas, an egg, a bit of brown sugar and oil, some raisins, dried cranberries, candied ginger pieces, a big handful of walnuts, a smidge of cinnamon along with the flour, salt and baking powder and hoped for the best.
They’re lovely, packed with goodness, not the least doughy, and they don’t need butter or any other grease to make them palatable. A small side of the dried fruits and a walnut for the photo … eaten, also without butter or other grease.
Hey, Kellogg’s … want my recipe?
Ms Chef in Seattle 