1 anchovy fillet (optional)
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
directions
Making Instructions:
Briskly boil 4 cups of water in a medium saucepan. Measure & pour one cup of steel-cut oatmeal and add one or two very ripened bananas. Side notes: I place older fully ripened bananas directly in the freezer to preserve them for oatmeal, banana bread & cakes. If you have older apples that need to be baked, you can add them to cook. If you have newer apples, hold those for Step 2. My favorite brand of oatmeal is McCann’s Irish Steelcut Oatmeal. Cook for approximately 30 minutes.
First things first. You need something to mix the ingredients in a mixing bowl where you can easily pour after mixing. I am a bit like the Italians, I always use glass. You’ll need the bowl to hold at least 36 ounces of liquid.
Anchor Hocking 2 Quart Ovenproof Glass Batter Bowl Clear, 2 L
Add 16 ounces of Almond Oil. I recommend this almond oil available through Amazon.
Add 6 ounces of Jojoba Oil. 100% Pure Natural Cold Pressed Unrefined Hexane Free Jojoba Oil
Choose a Good Essential Premium Fragrance Oil with my comments on each:
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