Curiosity got the better of us this weekend and we bought a 5 pound pack of mixed whole grain/rices at a chinese supermarket. I assume we can make this into porridge, but what would a chinese cooking/flavoring method for this be?
Get ready; this will become your new Sunday morning staple. These pancakes are wonderfully hearty, thanks to old-fashioned oats and white whole-wheat flour, yet their texture is still fluffy and light, with a beguiling creaminess in the middle.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy