This was day one of our forecasted 4-day deep freeze; we are expecting the temperatures to dip below -20C.  Upon returning from the gym with frozen fingers, I knew a big hot bowl of soaked steel cut oats was in order. The night before I simply toss in 2 cups of oats to 5 cups of water with a tsp of kefir or apple cider vinegar.  In the morning I just turn on the burner, boil gently for 10 minutes and serve topped with milk and demerara brown sugar.  I always have a cup or so left over so I have been tossing this in a Tupperware container in the freezer.  When 3-4 cups have accumulated, I thaw to use in our favorite baked oatmeal recipe.

For lunch I made some simple homemade mini pizzas.  I make a huge batch of crock pot spaghetti sauce and portion out small amounts in ice cube trays.  When making a few small pizzas, I thaw several cubes out and spread on top.  So easy and no more half-used cans of spaghetti sauce hiding under mold in the back of your fridge.  While the kids were eating, I started my marathon session of making bread.  I was hoping to get 4 loaves completed by bedtime.

Supper was a simple fish dish I found from Amy’s site. It calls for tilapia (still not sure what this is) so I used haddock fillets.  To me it  tastes the same, but I am not a real fish connoisseur.

Sides consisted of peas and baked butternut squash.  With a bit (ok a lot) of butter, both can taste rather good.  Lately, we have been giving the kids some vanilla ice cream for dessert.  Nothing creates a quiet house like two toddlers, two bowls of ice cream, and really, really small spoons.  It gives you just enough time to eat your supper without getting heartburn and clean up the kitchen before tackling bedtime woos.

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