Sunday, October 9, 2011

"Be Hungry, Be Foolish" - Dairy Free Rice Krispies

Steve Jobs chose to close his remarks at the 2005 Stanford Commencement exercises offered this counsel: "Be hungry, be foolish."  I agree.  Hunger is a good thing.  Too often we are afraid of it.  Too often we deny our children the growth of knowing they can be hungry and they won't die.  Too often we never develop an appetite for something greater than the next meal.

Schooling our appetites is part of our purpose on Earth and sometimes it requires we do more than just "go hungry: we have to be hungry - for knowledge, for discipline, for charity.   This requires that our stomachs learn to be hungry as well.  For Steve Jobs that meant he lived out of vending machines off loose change for six days a week, and once a week walked seven miles for a good meal.  No one would argue that Steve Jobs achieved success.  The road there required he be hungry. 

On the Home Front:
"Mommy, isn't this the best day of your life!" My five year old was sitting on the counter stirring the noodles.  I smiled back with an uncertain, "Yes?"  He clarified, "Because we've never cooked this before!"  I chuckled out loud.  We were cooking ABC pasta for a special "mac and cheese" dish.  Roger, the five year old, was cooks helper and he requested mac and cheese.  The special noodles made our day.

Group Hug - Good smells from cooking dinner evoked a group hug in the kitchen as all three children 7, 5, 2 grabbed my legs and waist to say "Thank you Mom!  Your the best Mom!"

Food Tips:

We made Rice Krispies without butter or margarine.

6 cups marshmallows
2 TBS canola oil
6 cups Rice Krispies

Melt the mini marshmallows in the oil that is just enough to cover the bottom of the pan
Add the cereal, stir until well mixed, Put in pan to cool.  Enjoy.

Old Flour
I opened some flour that had been stored in the original 5# paper sacks inside a five gallon bucket for a long time. (I took it off a friend's hands when they moved- I have had it 18 months- it has been stored for maybe 5-10 years. The flavor was okay but the flour was dry.  It was so dry that the brownies crumbled like sand.  The next batch of bread that I made with that flour took 1/3 again more water.  (Original recipe called for 4 cups water I added 1-1/2 cups more water for the same dry ingredients.)


  1. I am curious about the flour; do all purpose and self rising "age" at the same rate? In addition to drying, does flour go flat; and would adding leavening (baking soda or baking powder/salt help)? I hesitate to store too much bagged flour for long term storage because I had some that would not rise for biscuits, cakes, etc. It also had an "off" taste. I don't use a lot but sure would like to be able to depend on it. Help!!