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

Thursday, September 9, 2010

Cantonese chicken and corn soup is one of the most popular soups throughout China, and will fast become your family favorite. Traditionally, only egg whites are used for this soup, but the whole egg can be used.
Chinese Corn and Chicken Soup
2 boneless skinless chicken breasts, but in bite size pieces
2/3 c. white rice (or any other rice)
1 15 oz can of cream corn---whirl it in the blender for an even smoother soup
8 c. chicken stock
1 tsp. salt
2 T flour (or try corn flour, cornmeal ground very fine) dissolved in 1/4 c. water
2 eggs (or just the whites), lightly beaten with 2 T water
2 T roasted sesame oil
Place the chicken in a bowl together with 3 T rice vinegar and combine. Set aside.
Combine sweet corn, chicken stock, and salt in pot and bring to a boil. Reduce to simmer, add the chicken and stir; simmer 15 minutes until chicken in cooked through. Add dissolved flour, in a thin stream, stirring continuously, and simmer until thickened slightly. Remove from heat and pour in egg, in a thin stream to create strands, mixing as you pour. Stir in sesame oil. Check the seasoning and serve immediately.


  1. We tried this recipe for Sunday dinner. It was great. First, it was easy and fast. Second, our guests were impressed and wanted to know where we got the recipe. Thanks for sharing it!

  2. More often than not, I make this recipe replacing the chicken with garbanzo beans...but then it wouldn't go with the poem! Also, I failed to mention to garnish or mix in chopped green onion, fresh parsley, or even cilantro. It is a very forgiving recipe.