….Timmy’s back! At long last we are in our new place! There is still much to do but we are settling in and are very much in love with our new home. Once we are a little more settled (when every surface isn’t covered in bubble wrap and boxes) I will show you around the new place. But before we get to that, lets rewind a little. I never got to write about our time in New York and more importantly I never told you about a certain porridge recipe I love.
My trips to New York always feel like returning home. I spent some time living there when I was younger and many of my closest friends are there now. This most recent trip was particularly special because two friends got married. I could spend a whole post writing about the wedding—it was such a joyous event filled with good people and fun. There is also plenty to write about in terms of food. I visited favorites (Marlow and Sons, Bread, City Bakery) and found new places to love (The Good Fork, Mayahuel, Milk Bar).
But one of my favorite meals in New York was breakfast at my dear friend Brooke’s apartment. I had heard she made a mean porridge and had been wanting to learn her technique for quite a while. In addition to being an all-around amazing human being, Brooke is a pretty serious cook. I don’t have much experience with hot cereals. They were not eaten in my house growing up and so I never understood the appeal of bowl of oatmeal. This porridge, however, was a different story. It was brilliant.
And fast forwarding back to the present, Brooke’s porridge was the very first thing I made in our new place. It was fun to sit in our new dining room, surrounded by half-emptied boxes, and enjoy a bowl of this delicious cereal before heading off to work. It was especially good because it reminded me of Brooke and all of my other friends in New York. I am excited to have them come visit so I can serve them bowls of this delicious stuff while sitting in our dining room which will (hopefully) be free of moving supplies and feel like a home.
So, thanks to Brooke for sharing this recipe/technique with us and thanks to all of you for being so patient with me in recent weeks. Excited to be back in the kitchen. And just in time for cranberries and holiday baking! Good stuff coming your way!
This recipe (which is maybe more of a technique) is easily adaptable to suit your taste. Brooke made it for me with blackberries, oat bran and buckwheat honey. My version was made using raspberries, oat bran and clover honey. I also added some almonds to the mix. Brooke says it is also very good with bananas and I sure you brilliant readers of mine will come up with even more variations.
Brooke’s Porridge
- 1 cup Oat Bran (or 7 or 10-grain cereal)
- 2 cups water
- 1 scant cup berries (fresh or frozen)
- pinch of salt
- 1-3 tablespoons honey
Topping:
- nuts
- heavy cream (I know this ruins the healthiness of this but who cares!)
- flax seeds
- brown sugar
- fresh fruit
In a medium pot over high heat bring water, pinch of salt, and fruit to a boil. Add the oat bran and honey and stir regularly until cereal is cooked, about 2-3 minutes for oat bran- longer for 10-grain. Serve, topped with whatever you like.