Friday, January 11, 2008
a simple yet amazing breakfast
In the winter my breakfast usually consists of some combination of grains, fruits and/or nuts, sweetener, and soymilk. This morning it was rolled oats, dried currants, fresh bartlett pear (peeled and diced), and raw walnuts, drizzled with local maple syrup, with a dash of Real Salt. And it was so good. I have a tendency to fall back on rolled oats because they're easy to cook: since I make tea every morning anyway, I can just pour the boiling water over a bowl of oats, stir, and the cover it with a plate while my tea steeps. But I'll bet this would have been good with bulgar, too. (I don't think I even have any bulgar on hand right now, horrors.) I usually put the dried fruit in there early, too, so that it has a chance to plump up a bit, and I think I should have put the pear in early too so that it could soften a bit more, but the pear was an afterthought while I was standing around in the kitchen waiting for my tea. My attempts at matching a complementary tea to food are usually hit and miss, but today was a hit: the rich, slightly musky flavor of the Earl Grey set off the sweetness of the pear and maple quite nicely.