Math and Food
GoT Inspired Root Vegetable Stew

So, I teased this this morning with one of my prep pics.


I’m not going to spoil the scene from book 5 that inspired this recipe other than the description made me hungry and the stew in the book used mutton which I didn’t have so I subbed in beef. I’m still working on the seasoning but it was pretty good as is with just salt and pepper. I’m thinking maybe some bay leaves, maybe rosemary or thyme. I also think some garlic would be nice. Anyway, here is the first draft.


3 pounds cubed beef

2 medium size yellow turnips (rutabagas)

1 medium size white turnip

4 large carrots

5 leeks

1 cup pearled barley

5 cups water

2 tbsp olive oil

salt and pepper to taste


Peal the turnips and rutabagas.

Trim the green ends and root ends from the leeks leaving only the white part the cut in half lengthwise.

Cut all of the vegetables into roughly one inch pieces (cubes for the turnips).

Add all of the vegetables to the crock of a 6.5 quart slow cooker.

Brown the beef on all sides in the olive oil the add to the crock.

Add the barley and water.

Cover and cook on high for 1 hour then turn down to low and cook for 8 hours.

Give the stew a stir around six hours in to make sure all of the barley is in the water.


First stage of a GoT inspired root vegetable stew. If it’s as good as it sounded in book 5 I’ll post the recipe later.

First stage of a GoT inspired root vegetable stew. If it’s as good as it sounded in book 5 I’ll post the recipe later.

I just got a new Kindle and loaded it up with books from the Gutenberg Project ( Awesome stuff.

I just got a new Kindle and loaded it up with books from the Gutenberg Project ( Awesome stuff.

Cat organization is important.

Cat organization is important.

Pullman Bread

So, my least favorite thing about about gluten-free bread is the way it tends to collapse as it cools. Gluten is what provides structure in baked goods, without it, bread collapses. I discovered Pullman loaf pans in my search for a better bread pan. They are a little pricey but I decided to get one one anyway. Thank you Amazon Prime, it arrived this morning.



Of course I had to try it out so I made my favorite Oatmeal Bread.

This is what I got.



It’s perfect. It did not collapse. Just what I wanted for sandwiches.

The recipe proportions need to be adjusted slightly to fit the closed Pullman pan. The original recipe is here. The adjustments are listed below.

Ingredient Proportions

  • 3 cups rolled oats (or 2 1/2 cups oat flour)
  • 6 tbsp corn starch
  • 6 tbsp rice flour
  • 3/4 tsp salt
  • 1 1/2 tsp xanthan gum
  • 1 1/2 tbsp quick rise (bread machine) yeast
  • 1 cup + 2 tbsp warm water (110F)
  • 3 tbsp canola oil
  • 3 eggs (or 3/4 cup Egg Beaters)

Follow the original recipe up to the point you put the dough in the pan.

  • Spray the Pullman pan with non-stick spray
  • Put the dough in the pan and spread it out level
  • Cover tightly with plastic wrap and let rise until the dough is about one half inch from the top of the pan
  • Remove the plastic
  • Spray the lid of the Pullman pan with non stick spray and slide it on the pan
  • Preheat the oven to 375F
  • Bake for 45 minutes
  • Remove the top and turn the finished loaf onto a cooling rack
  • Allow the loaf to cool completely before cutting

Cats are actually non-Newtonian fluids.

Cats are actually non-Newtonian fluids.


Spread the word!


Spread the word!

Oatmeal Bread (Wheat-Free)

In my quest for decent wheat-free bread, I’ve tried dozens of different pre-made and homemade solutions but ever since I got my 10 pounds of rolled oats I’ve been working on an oat bread recipe. After many tweaks I believe I have finally achieved bread. This is bread that I can live with and actually like.

A stand mixer with a dough hook or a bread machine will be extremely helpful. For bread machines use the 1 1/2 pound setting. If your bread machine doesn’t have a single rise setting in automatic mode then use a manual mode that will allow you to set a single knead, a single rise, then bake. Personally, I think this bread comes out better in the oven. (I’ve done it both ways.)

This recipe calls for making your own oat flour. This is the most economical way of getting enough flour. Rolled oats are much less expensive than oat flour. Luckily it’s easy to do. All you need is a food processor. Again, I think the bread comes out better if you make the flour yourself but if you do not have a food processor, you buy oat flour at most markets.

Oatmeal Bread


4 cups rolled oats (or 3 1/3 cups oat flour)

2 tablespoons quick rise (bread machine) yeast

1 1/2 cups warm water (110F)

1/4 cup canola oil

2 tablespoons sugar

1/2 cup corn starch (or tapioca flour)

1/2 cup rice flour (I use Gluten Free Bisquick)

2 teaspoons xanthan gum

1 teaspoon salt

4 eggs (or 1 cup Eggbeaters)


-Blend the rolled oats in the food processor until they’re pretty fine (3 - 4 minutes on high)

-Add the corn starch, rice flour, salt, and xanthan gum to the food processor and pulse a few times to combine.

-Add water (110F, Use a thermometer.) to the bowl of a stand mixer.

-Dissolve the sugar in the water.

-Warm the eggs (or Eggbeaters) to 110F. (I do this over a bowl of hot water.)

-Add the oil to the eggs.

-Sprinkle the yeast into the water then immediately add the egg mixture.

-Add the flour mixture to the bowl.

-Use the dough hook attachment to combine and knead on medium for 2 - 3 minutes. (The dough will be closer to a thick batter than traditional bread dough.)

-Pour into a well greased 10 inch loaf pan and allow to rise for about 45 minutes until doubled.


-Meanwhile, preheat the oven to 350ºF.

-Bake for about 45 minutes.

-Allow to cool before cutting.



Donut Mitosis


Donut Mitosis


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Oatmeal Cranberry Cookies

Continuing along the path of oaty goodness, try these…


  • 3 cups plus 1 3/4 cup rolled oats
  • 10 oz coconut oil
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp xanthum gum
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup dried cranberries


  • Oat flour

    1. Grind 1 3/4 cups of rolled oats into flour using a food processor.
    2. Add the xanthum gum, baking soda, cinnamon, and salt then pulse a couple of times to incorporate.
  • Dough

    1. Soak the cranberries in water to soften then drain.
    2. Preheat oven to 350F.
    3. Cream together the coconut oil and sugar.
    4. Add in eggs one at a time.
    5. Add flours, remaining oats, and cranberries and mix well.
    6. Cover a baking sheet in parchment paper.
    7. Drop tablespoons of dough onto parchment paper and bake 10-12 minutes until golden brown.


Colorful :)

Colorful :)

Make Your Own Granola Breakfast Cereal

Everyone in the US knows that the boxes of breakfast cereal you can buy in the supermarket are expensive and can be far less healthy than the claims on the front of the box would lead you to believe. Making your own breakfast cereal is surprisingly easy and inexpensive. All you need is oatmeal and a few other ingredients.

I recently got a deal on 10 pounds of rolled oats. Yes, I said 10 pounds. (Expect a bunch of oat recipes in the near future.) Homemade granola is great stuff and versatile. This formulation works great as a breakfast cereal and goes well with vanilla soy milk. It’s crunchy and stays crunchy in milk and is just a bit sweet.

A quick word about oats. Make sure you are using plain rolled oats. The container will usually have the words “old fashion” on the front. The only ingredient listed should be rolled oats. DO NOT USE QUICK OR INSTANT OATS.

Chocolate Cranberry Granola Breakfast Cereal


4 cups rolled oats

1 tbsp ground cinnamon

1/2 tsp ground cardamon

1 tsp kosher salt

1/4 cup bakers cocoa

1/3 cup canola oil

2/3 cup agave nectar

1 cup chopped walnuts

1 cup dried cranberries (Craisins)


Preheat oven to 325oF and set a rack in the center of the oven.

In a large bowl mix together the oats, cocoa, walnuts, cinnamon, cardamon, and salt.

In a small bowl mix together the oil and agave nectar.

Add the liquid ingredients to the dry ingredients.

Mix thoroughly. Make sure the oats are completely covered.

Line a baking sheet with parchment paper.

Spread the mixture out on the baking sheet in an even layer.

Bake for 30 minutes then remove and stir the mixture.

Bake for another 20 minutes.

Cool in the pan for at least 30 minutes.

Break up the mass and cool completely.

Store in an air tight container.

There should be enough to fill a gallon zip top bag.


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