So… It’s been a month (or more) since I posted here, and a lot has happened. I’ve been busy, went to three weddings, visited with ton of family, and celebrated lots of fun things, like the fourth of July. This summer is just so busy, I’m not even sure what to do about it. On top of this mass amount of travel, celebration and busyness I’ve taken an amazing apprenticeship over on EatBoutique.com. I am loving every minute of it. I’m learning so much and getting so many opportunities to try delicious food. Check out my posts over there, all summer long – I’ll be once or twice a week throughout the summer – and I’ve got some really great pieces on the horizon! I’ll try to cross post a bit, or give you a roundup periodically.
Another thing that’s been getting to me? This summer’s heat. I’ve been barely cooking – have on hand salads and delivery seem to be BF’s and my primary food recently, I don’t have the motivation to cook and nothing has been inspiring me. So, alas, my information for here has been, lacking. I mostly just want to spend my afternoons napping and my evenings drinking icy glasses of white wine. Our poor kitten is straight up melting, I don’t think she’s been doing much of anything at all, aside from drinking lots of water, which I occasionally add ice cubes to; she can’t sweat I should give her some way to cool off.
As I write this post I have a baking project looming large and sauna like – a train cake for my favorite little boy’s fourth birthday. He has requested a red Thomas, and I so clearly must oblige. This evening I will make the cake, tomorrow I will frost it, and Saturday will see the birthday boy in all of his glory. Blowing out candles and being fiercely awesome. I’m trying out a few all natural dyes for his colors too, since the artificial ones make him crazy. The brand I’m trying is called India Tree – I’m hoping it gives me some strong, true, colors.
In mid-June when it was cold and rainy (and I would have given anything for this heat) I made a lot of this cinnamon-vanilla oatmeal. It’s my own creation, and it’s only masquerading as healthy food. The oatmeal, the cinnamon, the vanilla, the golden raisins, it all comes together in a sublime breakfast that truly can’t be topped. I definitely think this will be back in the fall, when the air is cooler and there isn’t enough heat that going outside makes me instantly need a shower.
Note: I usually follow the ratio recipe on the Oatmeal box when I make oats, the addition of things is of course my modification. I find this makes two large portions, but if you like smaller bowls it would comfortably serve four, especially if accompanied by a fried egg or some toast.
- 1 1/2 cups quick or rolled oats
- 1/4 tsp salt
- 3 1/2 cups water
- 1/4-1/2 cup golden raisins (I do two medium handfuls)s
- 1 scant Tbs cinnamon
- 1 tsp vanilla (I use vanilla bean paste)
- 1/4 cup brown sugar
- 2-4 Pats(?) salted butter
- Cream, optional but it really adds something
- Bring the water and salt to a rolling boil. Add the oats and raisins. Stir gently to evenly dampen everything. Let cook 1-2 minutes, until oats are soft.
- Mix in the cinnamon, vanilla and brown sugar. I like to mix my oatmeal a lot so it comes out like risotto – really starchy and delicious.
- Serve the oats. Tuck a pat of butter into each bowl as you serve it. The creaminess and saltiness of the butter really make this a perfect dish.
- Top with a drizzle of cream and a few raisins.
- This is not your mother’s oatmeal. But it’s so good, and a perfect breakfast – well if you like oatmeal. or cinnamon. or vanilla. or raisins.