You can say good bye to boring oatmeal, if you cook it with a little twist. I got the recipe from Megan Gordon’s Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. She writes a beautiful blog, A Sweet Spoonful, and this lovely cookbook is her first one, published in the end of December 2013. Megan designed the recipe for slow Sundays in winter; I made the oats on a slow wintry Saturday morning, right after I purchased my copy of the cookbook.
Today, my parents would have celebrated their 60th anniversary. Today, my mother would have been 79 years old. I miss both of them.
“A number of porcupines huddled together for warmth on a cold day in winter; but, as they began to prick one another with their quills, they were obliged to disperse. However the cold drove them together again, when just the same thing happened.
Saffron is not the cheapest spice, but you need only a few threads, and it will give a beautiful yellow color to the cooked rice; so it’s worth it to give it a try.