Work has been crazy the past few weeks. I worked on a special project for two weeks which pretty much took me completely out of pocket. It was like being sequestered – it was great. Having the opportunity to concentrate on one thing for a few weeks doesn’t happen very often in my line of work. It was nice to be able to withdraw from email and meetings and actually get some things done. Now I’m back on my regular schedule so I’ll have time to get back into a regular writing groove.
I love breakfast – pretty much any breakfast. My mom stopped working when I was in the first grade so she had time to fix me hot breakfasts most mornings. I ate lots of oatmeal, grits, and cream of wheat growing up. Hot, creamy, and a little sweet, oatmeal is kinda nostalgic for me. It reminds me of my mom and cool fall mornings in West Virginia getting ready for school. My mom had a way of moving around the kitchen effortlessly and whipping up great food in no time. She could have a hot breakfast on the table in what seemed like the blink of an eye. She was true believer that starting your day with a good breakfast set you up for success during the rest of your day.
If you’re going to eat oats, get the real thing. Don’t waste your time with that instant, pre-sweetened, flavored crap. Old fashioned rolled oats take a little longer than the instant stuff but it’s worth the extra time. I like my oats with a little chew to them – not mushy and overcooked. If you like mushy oatmeal add a little more water. Season these anyway you want but I really like the cinnamon, honey, and sugar – it sort of reminds me of a blueberry muffin.
Blueberries and Cream Oatmeal
- 1 1/2 cup rolled oats
- 1 1/4 cup water
- 1/8 tsp salt
- 1/2 cup blueberries
- 1/4 cup heavy cream or half and half
- Bring water to a boil.
- Stir in oats and salt.
- Cook for 5 minutes over medium/low heat.
- Remove from heat, stir in cream and blueberries. Cover pot and let sit for 5 minutes.
- Serve with sugar, cinnamon, and drizzle with honey.