The brown sugar oatmeal is not bad

I just bought some rolled oats. I cooked one cup with one cup water and one cup 2% milk and a dash of salt. It's actually not bad and cooks up pretty quickly. By the time the milk boiled over and got all over the cooktop, it was practically done! I guess I'm having that for dinner. I'll add an egg on top.

Finally found a few recipes for savoy oatmeal on Pinterest. All of them seemed to be all bacon and cheese, which seems kind of counterintuitive if you ask me. But found some interesting ones; wakame and soy sauce, curry spices, onions and chickpeas, and one called Sichuan oatmeal, made with peanut butter, Taiwanese cabbage, chicken stock, sesame paste chili oil and scallions. That one is very interesting to me bc that seems to be like dan dan noodles that my brother loves. I don't care for peanuts, but I'm coming around, so maybe I'll use cashews instead.

You should have no butter or lard (so bad!!!) while
Your numbers are high.... Maybe a little bit of butter here or there if you are really disciplined and using only 1 tbsp! But seriously measure and see how much you really use on a piece of toast even! 1 tbsp measure accurately and spread on toast is nothing!! Doesn't even cover all the way.. Make sure tou aren't telling yourself you are only using a tbsp and in reality it's double (which isn't hard!). Cut all the fat out and get your numbers down in the safe zone. Hope you don't take offense... Just my opinion. As a concerned fellow yorkie talker!

I don't really use a lot of butter. I bought a pound of butter months ago and barely opened it the other day. If I put butter on my toast, (and that's IF bc I usually just tear off a bite size piece of bread and eat it), it's not even a 1/4" thick and not cut all the way down. One tbsp of butter is a LOT of butter. That is a whole package of those gold bars you get at restaurants. It's a lot. That's how much I'd use on three pieces of bread.

The rendered pork fat (lard) I use for cooking on certain dishes only bc of the very high smoke point. I use a tbsp of that, and it cooks four servings. If I am using a saute pan for veggies I use avocado oil or olive oil. For eggs I use Pam.

I am worrying if I do follow the doctor's orders to a "T" I will lose more weight. I ended up losing the 4 lbs I gained back since leaving the hospital. (Total weight lost since my pancreatic episode is about 20+ lbs now.) My last weigh in on Mon at the Dr I was 106. If I keep losing, all the clothes that I haven't been able to fit into years ago that now fit will be too big.

On a happier note, we walked the dogs at the park today. One of the playgrounds has a pretty big jungle gym. Before I got sick I tried to do the monkey bars and couldn't get across three of them. I tried again today and got across all of them! Yay me! :) Hurt my hands like hell though.

Happy to hear you are regaining your strength, and that you found some savory recipes for oatmeal since you are not a sugar fiend like me! :D Maple and brown sugar is the oatmeal we eat. Not even the healthier rolled oats that you used.

I'm not a butter either, although I've started using a little this past year on sweet potatoes. When I lived alone, I never bought butter.

Well I do have a sweet tooth now! After I got back home all I wanted to do was eat cookies. I have to cut back bc the commercially baked cookies have trans fats and hydrogenated oils, the bad ones. Plus I don't bake so I can't make "good" ones. I always second guess the recipes, and since baking is more like science than regular cooking, they never come out right.

I measured out one cup (precooked) oats yesterday and couldn't finish them so I reheated them this morning. They are def better fresh. Last night they were fluffy and had individual grains. This morning they were a gummy mess.

Commercial cookies are terrible. I used to be a good baker, but I've lost my patience for it. Takes too much effort. :D I recently made chocolate chip cookies from the pre-made dough. Ewww. They ruined that stuff too after the salmonella scare.

I've had the real oatmeal a few times and I agree, it is much better fresh.

Esp now since Crisco changed it's formula, a lot of baked goods don't come out the same. They took out the trans fat and now things bake up different.