I’m going to miss my morning oatmeal while on the road. My breakfast at home is pretty elaborate, right on the border between recipe and ritual. I start with a green tea stock (The bag sits in the water just long enough to leave a little color, then gets transferred to my tea mug.) While the stock comes to boil, I use my small cast iron skillet to toast a handful of steel-cut oats. As soon as I can smell them, I add them to the stock. Then I toast some pepitas in the same cast iron pan. Half the toasted pepitas go into the mortar to be crushed with some salt, and the rest goes whole into the stock. Then I add craisins and cocoa nibs. (Sometimes, if I’m feeling ambitious, I toast the cocoa nibs.) When all that comes to a boil, I add the oats, stir, bring back to a boil, then turn the stove off and quickly cover the pot. I leave the kitchen until I remember I haven’t eaten breakfast yet.
Amaranth Stays Home
Amaranth Stays Home
Amaranth Stays Home
I’m going to miss my morning oatmeal while on the road. My breakfast at home is pretty elaborate, right on the border between recipe and ritual. I start with a green tea stock (The bag sits in the water just long enough to leave a little color, then gets transferred to my tea mug.) While the stock comes to boil, I use my small cast iron skillet to toast a handful of steel-cut oats. As soon as I can smell them, I add them to the stock. Then I toast some pepitas in the same cast iron pan. Half the toasted pepitas go into the mortar to be crushed with some salt, and the rest goes whole into the stock. Then I add craisins and cocoa nibs. (Sometimes, if I’m feeling ambitious, I toast the cocoa nibs.) When all that comes to a boil, I add the oats, stir, bring back to a boil, then turn the stove off and quickly cover the pot. I leave the kitchen until I remember I haven’t eaten breakfast yet.