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

Saturday, September 4, 2010

I really, really love grains. It is my comfort food. This month, September 2010, I’ll post all my favorite things, ideas, and recipes about RICE. Its a great feeling when you take a savoring fork-ful of rich, black wild rice or brown rice, where each kernel kind of goes “thwrong” when you bite it, as you pop through the outer layer to the burst of fluffy inside!

Sometimes I like rice racy-spicy---like flavored hot Thai or Mexican, somethings I prefer tangy, like rice mixed with cilantro, green onion, corn, and Tex-Mex dressing, or Italiano, with lots of perfectly sauteed baby vegetables.

But mostly I like rice just cooked in good broth, served with a little butter, maybe some fresh parsley. That and just toast are ultimate comfort foods for me. Simple. Yet I feel like the richest person in the world when I enjoy something so basic yet so amazing, especially when you consider how each grain came to be and traveled to be in to one’s possession. There would certainly be a lot less waste in the world if we all could just pause and appreciate every little thing we have, even a kernel of grain.

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