Good Eats

We had a great weekend of great food. I made two Rachael Ray recipes, a Pumpkin Pasta with Sausage and Wild Mushrooms, and Sauteed Sweet Chicken Breasts with a Spicy Fresh Tomato Chutney and White Rice, both found in the 365 No Repeats Cookbook. This morning we ate Alton Brown's Overnight Oatmeal.

The best part of the food this weekend, though was Farmgirl Susan's Oatmeal Toasting Bread. When we were in Germany, every morning we had freshly sliced bread with butter or Nutella for breakfast. The bread had many different seeds on the top, including these little green seeds. Susanne and her mom both had bread slicers that fit in one of the drawers of their kitchen. They'd open the drawer, the slicer would pop out, they'd slice a couple pieces of bread, and there was breakfast. I have been looking for a similar bread ever since we got home, and John is convinced we need a slicer in one of our drawers. I finally saw the little green seeds at a Italian grocery store on the Hill here in St. Louis. They are shelled pumpkin seeds. When I saw Farmgirl's Oatmeal Toasting Bread, I thought it would be similar to the bread we had every morning in Germany. I made three loaves, and they are really really awesome. That farmgirl really knows how to do it.