Thayer in the Kitchen

We frequently have oatmeal for breakfast, but I like the idea of adding variety to the way it is served.  This is different than we usually have our breakfast cereal, but Arthur said he thought it was quite tasty and we should have it again. 2 cups hot prepared oatmeal 2 eggs, fried sunny-side up (poached would also be OK) 1 avocado, sliced 2 oz. Gruyere or cheddar cheese, shaved or grated Snipped fresh chives Place oatmeal in a serving bowl.  Top each serving with an egg, slices of avocado, cheese, and chives.  You could also offer hot sauce. To cook 2 cups of oatmeal: 1 cup of dry oats 2 cups of water 1/4-1/2 tsp. salt Cook 10-12 minutes or until water is absorbed and oats are tender Adapted from Better Homes & Gardens

This recipe is a vegan version of the soup joumou that Haitians devour on New Year’s Day.  This was a great soup to make because we got so many of the ingredients in our winter storage share.  It is a delicious soup! Ingredients 1# kabocha squash, seeded and cut into 8 pieces (I used a baby dumpling squash from our CSA farm) 1 can whole coconut milk (not lite) 2 quarts vegetable or chicken broth, divided 2 tbsp sunflower oil or olive oil 1 cup diced carrot 1 cup diced celery 1 cup diced yellow onion 3 tbsp chopped fresh thyme, divided (dry can be used if fresh is not available--use less) 1 tbsp minced garlic (about 3 cloves) 1 tbsp sea salt, divided 2 cups shredded green cabbage (1/2#) 1 cup chopped leek or green onions 1 cup peeled and diced sweet potatoes 1 cup diced potatoes (2 potatoes) 1 cup diced turnips 2 tbsp garlic powder 2 tbsp onion powder 1/2 tsp freshly ground black pepper 1/4 tsp red pepper flakes Pinch of cayenne pepper 1/4# small pasta (op