What’s up my Wednesday Warriors?
Right now I am waiting for some cells that I embedded in agarose to lyse. Picture a jello-mold full of Bacillus subtilis and enzymes.
I am also enjoying some post-iron-pumping protein, courtesy of a collaboration between Bos bovis and Lactobacillus delbrucki.
I hit the gym again this morning, and I did pretty much the same strength routine as last week. I incorporated a few new moves to target my adductors:
-Side lunges with a dumbbell
Today we need to talk about a subject that is near and dear to my heart:
Carbohydrates, specifically oatmeal.
I love oatmeal. I eat oatmeal for breakfast pretty much every single morning. It is no secret on this blog that I am a HUGE fan of oatmeal.
I eat oatmeal before all of my races. Oatmeal is a great source of high-quality carbohydrates: essential for keeping this little endurance athlete’s muscles happy and glycogen replete. Oatmeal is high-fiber, low glycemic index, packed full of antioxidants, and, yes, indeed, oatmeal is GLUTEN FREE.
My go-to oatmeal toppings are usually some mix of raisins or blueberries; sunflower seeds, walnuts, or chia seeds; peanut butter; almond or coconut milk; blackstrap molasses; a ridiculous amount of cinnamon; and sea salt. I could (and have been) happily chowing down on this combo for years and years. However, my housemate Alli recently introduced me to a new oatmeal paradigm which thoroughly rocked my world.
I think I have transcended reality and entered into a new state of oatmeal-nirvana. Alli convinced me to top my oatmeal with a strange sounding ingredient. I tried it out and was instantly catapulted into a starchy state of breakfast bliss. I’ve eaten a lot of oatmeal in my day, and this was the best bowl of bran that I had ever experienced; it was even better than the time I decided that chocolate was a perfectly acceptable oatmeal accoutrement.
Ok. I’ve dangled the carrot long enough. What is this wonderful new topping?
Powdered Goat Milk
Stirring a scoop of this pale powder into your oatmeal is a glorious gastronomic experience. The powdered goat milk turns ordinary oats into a velvety bowlful of manna from heaven. A textural transformation takes place: the goat milk powder imbues the oats with creaminess and richness. There is a pleasant tangy flavor, but it isn’t overwhelmingly “goat-y.” I still like a little sea salt and cinnamon on top, but powdered goat milk is my current (and future) oatmeal mix-in of choice. It enhances the oatmeal in every way, without disguising or diluting the flavor.
I am a convert. It’s easy to find powdered goat milk in grocery stores up here in the United Socialist Seattle Collective. I imagine it wouldn’t be too tough to find in the People’s Republic of Boulder, or on Planet San Francisco. If you aren’t blessed enough to live in a major metropolis or a blessedly bizarre barrio, I know for a fact that you can order this stuff off of amazon.com.
Have a BEAUTIFUL day everybody.