Oatmeal pancake with fresh apricots

This is made with Bob's Red Mill Extra Thick oats, about a cup, because I like the hearty chewiness.  First you soak the oats in a bit of water.  Depending on your taste, you could use buttermilk, milk, yogurt, etc. for the soaking, and you can vary the time soaked and amount of soaking liquid to get a softer pancake.  You could even stick the oats in the food processor or grinder to make oat flour.  Then add two eggs and some cinnamon and whisk well to incorporate.

The cake pictured is cooked in a combo of coconut oil (2 parts) and olive oil (1 part).  Butter is great for this too.  Fry it on medium high for a crispy edge. Since this is for myself on a hurried weekday morning, I dump the whole thing in a big pan, and just before I flip it, cut into four pieces to make sure there are lots of crispy edges.  If I was making it for kids, I would make smaller cakes.

The $4 tomato

The $4 heirloom tomato lasted three meals and had barely any acid.  This one really proved that tomatoes are fruit.

Eggs and Edamame

It might seem like a weird combination, but it is quite tasty. This was made with pasture butter from Organic Valley, green onions, black pepper. The edamame was Whole Foods brand frozen organic. As usual, the eggs were from the West LA Farmers Market.