A Sunny Morning Start

I'm a granola fan, but when bought at the store, the stuff tends to be pricey and loaded with sugar. As an alternative, I thought I'd try a homemade oatmeal recipe. I've experimented several times with preparing it at home, but today's preparation seemed the most promising.

First, take a look at the recipe. Now, the only thing I really did differently was to substitute half a cup of milk with half a cup of buttermilk. I also cooked the mixture for an extra ten minutes, as it was a little too moist when it came out of the oven the first time. (Okay, I also added a little more brown sugar, but I wasn't going to admit to that.) I would suggest some slivered almonds, but I didn't have any today.

Remember to refrigerate the oatmeal after its cooled. Freshly-picked strawberries are a nice add-on. By itself, it tastes a lot like an oatmeal cookie, and it would probably work very well as an ice cream or frozen yogurt topping. When you're ready to try a bowl, bear in mind it doesn't require as much water or liquid as you might expect. Enjoy!

Blueberry Pancakes Extraordinaire

This is a special edition--two suggestions for the price of one post. Of course, there is no cost, so maybe that's not the best opening sentence... Suggestion #1 is simply to try sliced low fat cream cheese in your pancake batter. It is especially good with blueberry pancakes.

The second suggestion is a swiped recipe from our friend Barbara.

Gooey Butter Cookies Ingredients- 1 bx Duncan Hines butter recipe cake mix- 1 stk butter- 1/4 tsp vanilla extract- 1 pkg cream cheese @ room temp (8 oz. pkg)- 1 egg Directions- Combine all ingredients. Chill dough. Roll into balls then in powdered sugar. Bake 350 degree oven for 10 - 12 minutes..

The Dawn of the Monster Omelet!

Be afraid, readers...very afraid. Okay, so this photo may not generate a salivation frenzy, but the truth is that this humble looking monster tasted quite good. The trick turned out to be an adaption on the previous Test Kitchen method.

I added the extra yolk, as well as the cut butter as I was whisking it eighty times (give or take ten, or so). The rest of the process was standard omelet preparation--none of the on heat/off heat, scrambled eggs with a toothpick nonsense. After all, this culinary creation took place in the morning, and the coffee was not even ready yet. I assume you get the picture--it wasn't pretty.

The bottom line is that I cut about half of the preparation by skipping the middle steps. The end result was almost as tender as last Saturday's method, but it held together much, much better. So, I think this is the new way I will cook my omelets in the future. Now all we need is a chicken.

Summer-fresh Tomato Linguine

Here's a summer recipe we particularly enjoy. It's best prepared with fresh, ripe tomatoes. If you don't have garden fresh tomatoes readily available, then a visit to a local fruit stand or farmer's market is really time well-spent. (If you're in the area of Salem, Oregon, consider Bauman Farms in Gervais.) Using fresh basil also creates a remarkably fragrant dish.

Special thanks for this recipe to Tom and Karen of Monmouth. Enjoy!

Summer-fresh Tomato Linguine

6-8 chopped garden-fresh tomatoes

3 cloves garlic minced fine

1 1/2 cups fresh loosely packed basil leaves chopped

3/4 cup olive oil

2 T. red wine vinegar

1 tsp salt

1/2 tsp pepper

1 8oz pkg cream cheese cubed in small bite

In large bowl, combine all the ingredients above. Allow to sit 2-4 hours until room temperature to allow the cream cheese to soften. In large pan, bring to boil and cook linguine until done. Drain and toss with sauce in serving bowl. Serve immediately. Garnish with parmesan and toasted pine nuts if desired.

If You Enjoy Eating at Oil Can Henry...

Being as hungry as a family vegan tyrannosaurus(es?) yesterday evening, we all decided to try the new Five Guys in north Salem. We weren't that impressed last time, but wanted to give it a second try since everyone seems to be talking about it--except the cows which seem nervous of late.

First, the good news. The hamburgers and fries (virtually the extent of the menu) are very good. The hamburger patties are moist and not over-cooked. The hamburgers are stacked with whatever vegetable extras you might want for no extra charge. The flavor is a step or two better than Sonic, which says a lot in my book. The fries are lightly salted and delicious. (For those who have tried Dicks Drive-in in Seattle, they remind me of theirs. I could be wrong, though, as it's been many years since I've made a "Dick's Run" from Seattle Pacific University.) They're a little greasy, as my son repeatedly pointed out, but maybe that's part of what makes them so addictive? The peanuts are a nice touch, I suppose. At least you're not encouraged to throw them on the floor like one place in town.

Now, the not so good news. The atmosphere of Five Guys is reminiscent of a noisy Oil Can Henry. Everyone's talking so loudly that someone like me can barely here you if you're standing a foot away. Since no one can be heard above the din, the young employees have to bellow the order numbers either by voice loudspeakers. This, in turn, makes everyone talk a little more loudly. Why they can't have displays at different points around the serving area to notify patrons that their order is up, I have no idea. They could put the number up on the board, then, if no one gets up in a moment, use the speakers as a last resort. Even the floor is weird. It's colored to resemble either stone or wood, but the chairs make high-pitched squeaks and squeals like metal on metal.

I guess, for the money, I expect a little bit more civilized surroundings. I think the way to do this place is to buy a bunch of their burgers and fries, then enjoy them in the comfort of your own home. If you could keep them warm, it'd be a good way to impress your neighbors at the next barbecue. When it gets down to it, though, I don't think Five Guys is that much better than Sonic--and it's a little more pricey.

A Few Words About Omelets

I've been a fan of omelets for years, but, until I watched Alton Brown prepare one on the Food Network, I never could consistently prepare them. Now, having learned about the importance of pre-heating the pan, I can produce a very nice appearing omelet. Sometimes they even taste great--but not so consistently. My problem is that they are often quite tough. I've never been able to master tender omelets.

Check out this episode from America's Test Kitchen. I'm not sure I want to go to this much trouble for those early morning omelets...but I think I know what we're having on Saturday. :)

For a twist on the fillings, try fresh mozarella or brie, good quality sausage, onions, and/or hash browns. And, don't forget to saute the onions before putting them in!

Great Food at La Roca Mexican Restaurant, Lincoln City

There's a long list of good places to eat on the Oregon Coast--from the Ship Inn in Astoria to Tidal Raves in Depot Bay, maybe still the Flying Dutchman at Otter Rock, and who can forget the ubiquitous Mo's Chowder? (While Mo's is not my cup of tea for its cafeteria like atmosphere, it's certainly worth a visit or two.) Anyway, as you can see, there are many outstanding places to eat on the Coast. The problem is usually cost and the consistency of the food's quality. You also have to decide how much you're willing to pay for an ocean view.

We've been visiting La Roca Mexican Restaurant off of Hwy 101 on the south end of Lincoln City (next to the Christmas Cottage) for years now. Sometime between our last visit in the spring and yesterday's visit, there was a big menu change in this little place. It's much harder to eat here for less than $30 for a family of four, but it remains a very good deal.

La Roca has never let our tastebuds down. The food is always fresh and in a generous portion. It is prepared well, always cooked to perfection. The spices used here really serve to enhance the natural flavors and textures of the food, not cover it up. The meals appeal to both adults as well as children. My son is always particularly happy with the quesadillas, while my daughter prefers the enchiladas. My wife and I tend to order whatever appeals at the time.

Not feeling particularly adventurous yesterday, I decided on nachos. I could go on at length about the nachos, but, suffice to say, there were no complaints from me. In particular, the smokey notes of their house salsa deserve special mention. The flavor and heat are perfectly balanced for Mexican food. The fresh guacamole sauce is also especially good.

The other nice aspect of this restaurant is a certain quality of homeyness (as opposed to homeliness). By and large, it's been the same wait staff there for years. The small size and unpretentious decor also convey a feeling more akin visiting someone's home then going to a restaurant--at least most of the time. It's a comfortable place to eat your dinner. So, next time your in Lincoln City, drive right on by Kyllo's Seafood Grill and take a chance on a little place called La Roca. You won't be disappointed.