Sometimes when I wake up in the morning, there’s a moment where I forget about everything that’s going on. The dog lays between me and Eric, sleeping soundly with her head on my pillow, audibly snoring. I will look over and just smile at her presence (even though she spent most of the night kicking me). We cuddle briefly before both of us get up to start our day (which begins with a walk around the neighborhood). This routine is one of many that have helped soothe me during this time. Sticking with a routine and focusing on tasks makes it almost feel like nothing has changed. Of course, I know it has. It hits me when I see someone wearing a mask or when I have to walk in the street to avoid people.
Like so many, cooking has been a comfort. I take extra time on the things I’m preparing, something I couldn’t do when I was working so much. Fresh baked bread (from homemade sourdough starter) and cakes and cookies. There’s been a lot of baking. Well, maybe not A LOT but certainly more than before.
I find bowls of hot oatmeal to be very satisfying. On a normal day (like when I would have places to go), I might sprinkle it with raisins or a drizzle of maple syrup. If we have jam around, I’ll scoop some on top (which reminds me of the oatmeal with jelly packets I used to eat as a kid). When I’m taking things extra slow, sautéed fruit and toasted nuts feel like a special addition. Almost like having dessert for breakfast. Hey, we have to find the little things in life that bring us joy. This is one of them.
Steel Cut Oats with Caramelized Pears and Toasted Almonds
Note: If you can’t find pears, apples or (slightly firmer) peaches would make fine substitutions.
Yield:
Serves 4
Ingredients:
3 cups water
1 cup milk or non-dairy milk, such as oat or coconut
1/4 tsp salt
1 cup steel cut oats
2 tablespoons unsalted butter
2 pears, cored and sliced
1 teaspoon sugar
1/4 cup sliced almonds
Directions:
Bring the water and milk to a gentle boil in a medium-sized saucepan. Stir in the oats and salt. Reduce the heat to medium-low and leave uncovered. Cook, stirring occasionally, for 25-30 minutes. Adjust the heat as necessary to prevent any burning on the bottom. The result will be creamy (as it cools, it thickens quite a bit).
Melt butter in a medium-skillet over medium-high heat. Add the sliced pear and sprinkle with sugar and a dash of salt. Cook, stirring occasionally until pears turn golden brown, about 5 minutes.
While they cook, set a small sauté pan over medium heat. Add the sliced almonds, stirring often to make sure they don't burn, until they become lightly toasted.
Spoon the oats into bowls and top with cooked pears and toasted almonds.
