Baked oatmeal

This is a recipe I keep coming back to, one leisurely morning as they come (unfortunately few and far between). http://orangette.blogspot.com/2013/03/we-have-rhythm.html

I suggest mixing it all and putting it in the oven, then dashing out for a 3 mile run, and then coming back and indulging. One, the timing is just right. Two, it will make you run faster. Three, the run will be proven necessary.

This recipe is lovely in that it doesn't require accuracy. Feel like this? Add it. Take out a bit of oats? Sure thing. As it is, the more add-ins you bring to the oatmeal, the richer your reward, my friend! Consider lovely jewels of fruit, dried or fresh, such as sliced banana, quartered dried apricots, or more than a handful of blueberries. Don't go without the walnuts, those are key. Feel like some ginger? Add a few shakes. Or ground vanilla? Please do. Mix in 1/4 cup of shredded unsweetened coconut? Yes, yes, yes!

The melted butter following the baking is nice. I would even serve with a drizzle of additional maple syrup and milk, as it can be dry if you weren't able to add in all your liquids (I underestimated the girth of my creation in relation to the casserole dish).

Goes wonderfully with the morning news paper and a cup of coffee.

Garlic and oil sautéed collards and arugula

Simple sauté! But I must remember this for later.

Heat a few tbsp in unsalted butter in a small pot on high. When bubbling, turn heat down to med high and sauté garlic, add cumin seeds and temper for 1-2 minutes, until garlic is browning. Add collard greens. Sauté for a minute, add 2 tbsp water to better wilt the collards. Add ham. Stir and cook for 5-10 minutes, sprinkling with salt and garlic powder, until cooked. Take pot off the heat and let cool for a few minutes. Add arugula and stir. Serve and eat.