CanYouFind.Us

We are traveling again. I had to load up in the truck the other day, and we drove for a while. Then they stopped and left me in the trailer for a few hours. To show how upset I was, I destroyed both of the screen doors. I don’t think Justin was very happy when he came home. The next day we drove FOREVER. I spent most of it sleeping in the back seat of the truck. Then we finally made it to Pensacola, FL. It’s hot down here, and raining a lot. I know Justin and Karen are happy for it to not be so cold, but I miss the cool weather. They had a long day at work yesterday, but today they get to sleep in. Of course, that doesn’t work well with my plans of going outside-so I had to wake them both up very early. It has been really windy and rainy since we made it down here, but I guess that is part of being 60 feet from the Gulf of Mexico…at least that’s what Justin tells me.

Willy.

I think by now I’ve managed to see all of you, but in case I haven’t, we are back home finally. I tried to update this the other day, but the site was having a few problems. I shared a few milkbones with it, and now all is well.

Justin and Karen bought a new toy! A really big truck that gives me a lot of space to run around in. I love it so much! I have a great spot to stand and lean out the windows, and it is really smooth for the really long rides we take.

Justin was telling me we are leaving again soon. He said we have to leave Saturday and go back to Florida, then work our way up to Baltimore. We should be on that trip for about a month. Give Justin and Karen a call, if you haven’t yet-we’d all love to see you!

Willy.

Ingredients

1 3/4 cups old-fashioned rolled oats
1 teaspoon ground cinnamon
2 teaspoons ground ginger
2 tablespoons maple syrup
2 1/8 cups milk (1/8 cup = 2 tablespoons)
1 egg
1/2 cup canned pumpkin
1 tablespoon safflower oil

Procedure

1.    Preheat oven to 350 degrees. Spray an 8×8 pan with vegetable oil spray.
2.    In a medium bowl, mix oats, cinnamon, ginger.
3.    In another bowl, mix maple syrup, milk, egg, pumpkin, and oil. Add this mixture to the dry ingredients and mix to combine.
4.    Pour mixture into baking dish and bake, uncovered, for 40-45 minutes or until set. Cool for 5-10 minutes, run a silicone or rubber spatula around the edge of the pan to loosen baked oatmeal. Turn the oatmeal onto a plate, then cut it into 6 pieces.

Nutritional Information
Calories 203
Fat 33g (sat 3g,mono 2g)
Cholesterol 47mg
Sodium 57mg
Carbohydrates 27g
Fiber 3g
Protein 8g
Calcium 137mg
Iron 2mg

Notes

• We used Steel Cut oats, for a oatier/nuttier flavor
• Serves 6