My new favorite oatmeal topping.

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.

Bacillus-Jello….just like mom used to make for Thanksgiving.

I am also enjoying some post-iron-pumping protein, courtesy of a collaboration between Bos bovis and Lactobacillus delbrucki.

It’s nice when bacteria and mammals work together to make tasty snacks

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


-Leg lifts

Everybody do the Jane Fonda

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 love you

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.

Hello, lover

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.

Especially breakfast
Yeah, that happened….and it will probably happen again

Ok. I’ve dangled the carrot long enough. What is this wonderful new topping?

Powdered Goat Milk

Where have you been all of my life?

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

Have a BEAUTIFUL day everybody.

And because no post is complete without a Porter picture. Here our intrepid adventurer investigates the local lawn statuary, and is NOT impressed.




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