Life has gotten away from me again. I had such a good run a few weeks ago – cooking dinner, feeling on top of things, getting rest. Not so much anymore. I don’t dare list the things we’re going through over here but I can tell you I cooked steel cut oats in the crock-pot recently and it turned out great. This is a breakfast I plan on making again and again for its ease, deliciousness, and nutrition.

In other news, I wish I had beautiful pictures to capture many of the happy holiday times this year. We made salt dough ornaments, decorated Christmas cookies, stamped out these little gingerbread treats. Yes the salt dough kind of cracked and yes Dylan wanted to eat the raw dough and candy decorations by the handful but it all happened. I don’t have every event on film as I now wish I did but being in the moment with our boys is sometimes work enough – snapping a few photos just seems impossible at the time. But I do miss blogging here regularly and sharing our life so…drum roll…my resolution is to show up here once a week, rain or shine. I’m excited to do it so I hope you are too.

Crock-Pot Steel Cut Oatmeal 
makes a ton

1 tablespoons unsalted butter 
8 1/2 cups water 
2 cups steel-cut oats 
1 3/4 cups milk such as whole cows milk, coconut milk, almond milk
1/4 cup sweetener such as brown sugar, maple syrup, agave, honey
1/2 teaspoon salt 
1 teaspoon vanilla extract
Our favorite toppings: nuts, maple syrup, honey, shredded coconut, raisins, chopped dried apricots, sunflower seeds, cream.

Rub the crock pot with butter then add the water, oats, milk, sweetener, and salt. Stir to combine.
Cover and cook on low until the oats are cooked through and creamy, about 7 to 8 hours. Stir in the vanilla and serve immediately.
 Here’s to 2014!