Time to Make the Donuts

I can’t open anything these days..the packaging makes me freakin’ crazy(ier)!!! Sunday mornings I usually make a batch of muffins. I believe in the power of dietary fiber – these Cereal Muffins are loaded! You soak a cup of cereal in buttermilk for 15 minutes or so then add the rest of the players. Uncle Sam has 10g of fiber! I always have Saco Buttermilk Blend in the fridge as I don’t use buttermilk enough to buy a container of it.

I add dried fruit – Aldi has great choices and prices – I always stock cranberries, apricots, dates, figs & currants. Aldi nuts as well – walnuts, almonds, peanuts or pecans. I made another batch of snack mix too – more fiber yipee! All of this required the opening of various cereal bags, foil lid liners, blister packs and the like. My cucumber was shrink-wrapped and further struggles ensued while trying to open my bag of chopped nuts as zip lock bags now have double zippers! Think I mentioned doing fish in the clay baker tonite – I know each fillet will be encased in its own personal vacuum-packed pouch. I’ll soldier on with the help of my box cutter, ice pick or circular saw.

I love my clay bakers – my Mother introduced me to one decades ago while we were visiting her and my step-father in Myrtle Beach; she had bought one at Waccamaw Pottery, which I recently read is supposed to undergo a revival. Mom had prepared a simple medley of layered vegetables and potatoes seasoned with a bit of salt, pepper and butter and baked at 425° for half an hour. The pot lids are soaked in water for 15 minutes prior to cooking, which keeps food from drying out. High heat enhances the flavors and nutrients are preserved. This model, also called a Romertopf Clay Baker, can be found at Williams-Sonoma. Here’s the Sunday dinner lineup – served with a brown rice pilaf and Aldi’s tangy and not-too-sloppy coleslaw.