Hello Friends!
I hadn't realised until my dear friend and fellow blogger, Martha Ellen whose delightful blog you can find here, mentioned in her kind comments on my last blog entry about the number of hearts showing up across my artwork lately. Now I have a thing about hearts. I have a small collection of heart shaped items, mostly fabric, some painted wood, and some ornaments with heart shapes on them. Of course, as you know, the most important heart of them all is the sea glass heart I found and for those of you who don't know it, if you scroll down about halfway on this blog entry you can read all about it if you wish.
I thought I'd share a few of my small collection of hearts with you today. I hope you like them. Some gifts from special friends, Some are. handmade. Some I made myself. They are all treasured and loved
A much treasured gift from a friend
and, of course, the most special one of all
At this point, I'm not going to even mention that I've had yet another photograph selected for the picture of the day on my local newspaper. It's beginning to get more than embarrassing now. I think I'll have to stop submitting photos to the Western Telegraph Camera Club on Facebook.
You may recall a few weeks ago I started experimenting with my cake flavoured range of overnight oats. Some of the variations I experimented with can be found at the end of this blog. Well, just the other day I decided to experiment with baked oats. Ohh my! have I discovered another something else delicious. and not particularly unhealthy either. They're really quite simple as well. I read a few recipes and here's my take on it.
Grease an oven proof dish. You can use butter, I used coconut oil. Place one large or two small mashed bananas in the bottom of the dish. Sprinkle lightly with cinnamon, optional. Cover with porridge oats. Pour over enough milk to cover the oats and bananas. I use oat milk. Stir lightly try not to disturb the banana. Sprinkle over lightly with seeds. I used a milled mix of mix of sunflower, pumpkin and linseeds. If liked, you can lightly sprinkle over with some dark brown sugar or drizzle with a little honey. But don't overdo the sugar. You can always add more later. Add a small handful of berries of your choice. I used cherries. Finally, a light dusting of ground almonds or desiccated coconut, then bake in a preheated oven about. 200C. for about 25 to 30 minutes until hot through and the oats have absorbed the milk. Serve with a scoop of vanilla ice cream or low fat yogurt for a healthier choice. Optional: sprinkle with toasted nuts and a little toasted oatmeal for some crunch.
I think it would work well with other fruits, such as apple, pear, peach, or mixed berries.
