Wild Oats and Aprons Girl

Wild Oats and Aprons Girl
"Learn How to Use Whole Grains Everyday"


(No Classes Currently Scheduled)

Classes are $25 each,
about two hours long, Arlington, WA area.

To reserve a seat and get directions,

or leave a msg at
425-971-2265 (email is preferred, so that I can send directions and confirmation)

For complete class descriptions, see website:
www.wildoatsandaprons.com, and click on 'Classes'


**Contact me for the possibility of having a class at your site, with your group.


How do you make whole grains as accessible, fast, and craving-good as your favorite restaurant food? Good news; I've got about a million ways. Consider these classes and instruction your own personal Kennedy Space Center, launching you on your own fun journey with whole grains. You will be amazed at how easy and super tasty whole grains can be, and how many ideas will come to you, once you start out. In fact, it would be my best compliment if YOU became better than me, coming up with multiple ideas of your own.

Some have asked me about the glamour girl logo, if I think its a likeness of me.

Good grief, no! She's a "bread babe", and me, at age 45, could be considered more of a 'bread broad'--but don't call me that. That would make me feel all unhappy inside. We both have blond hair and blue eyes, and we both smile a lot, but thats where the likeness ends. (Btw, the wild oats girl, as well as my website, were designed by my incredibly talented niece. Check out her work:http://www.kikiandsquishy.com/chris/info.html

Still, is "bread babe" too cutie-pie for representing whole grain living? I know, right? When you think of whole grains, don't you picture unshaven legs, no make-up, no style? Ha! That was so last decade. You and I are going to make whole grains CHIC! Whole grain dishes will be soon fought over at potlucks, for sure. The Wild Oats and Aprons Bread Babe represents YOU, the customer: smart, chic, happy, super cool.

Yeah! Run with it.

Tanna Mosalsky

Tanna Mosalsky

Tuesday, August 3, 2010

We just returned from my beloved Montana, my namesake and home. We visited the beautiful West Kootenai Amish village, a place of grace and beauty. A beautiful young lady, "T", showed us around on her lunch break from the wood furniture shop. She had sawdust on her nose and a bright, cheerful smile. She is 19 years old, single, but she proudly told us she owns her own home, no doubt through her hard work and resourcefulness.

She shared some of her family recipes. Of course I bought some of their bread at the Kootenai Craft and Grocery. Boy, they know how to bake! All their goods were to die for.

Here is one of many recipes I will be sharing from these good people:

2 c. tomato juice
3 T. sugar
1 pkg yeast, dissolved in 1/4 c. ketchup
1/2 tsp. oregano
7 c. flour
2 T. butter
1 tsp. salt
1/4 c. warm water
1/2 tsp. basil
1/4 c. grated cheese

Heat Tomato juice and butter till butter melts. Add other ingredients, except yeast and flour. Cool to lukewarm. Add yeast and 3 c. flour. Beat well. Add remaining flour. (If you have a Bosch mixer, you can add flour all at once) Mix well. Shape and lay in two loaf pans. Bake at 375 degrees for 30 minutes. ---This recipe is from Mrs. Freeman Troyer

2 bundles celery
2-4 red beets
6 carrots
4 onions
2 gallons tomato juice
Cook everything until very soft. Mash and strain. Add the juice of 3 lemons. Add salt to taste. Cool and can be served with ice, garnish with tender veggies. --This recipe is from Mrs. Sammy Yoder


  1. Umm...this sounds good! Really good.

    I need to find me someone who can bake.

  2. Oooh, can't wait to try it--looks yummy.