New England Porridge

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Several things happened all at once. I went to Boston. Jumped on the smartphone bandwagon. Rekindled my love of breakfast trays. Waded through twelve inches of Snow. And made the best flipping porridge of all time. it is full of good things, too: buckwheat, oats, figs, apples, toasted walnuts, cider, cinnamon and ginger.
If you’re like me (Lord help you) the word”porridge” calls to mind bleak and dire, Dickensonian work houses. The ones where orphans would rather starve or eat their shoe than sit through another meal of porridge.
But Times have changed, and thankfully, so has the quality of hot breakfast cereal.
This is a wonderfully hearty breakfast. Fills you up without weighing you down so you can spend the day shovelling your driveway or being an adorable snow bunny on the slopes. Or watching obscure French films in fuzzy socks. No judgement here.
The trick with this recipe is to soak the buckwheat over night. I soaked mine in some local Cider. Garnish with a little maple syrup and cream and I dare you to say it doesn’t put you in a New England state of mind. If you are sharing( which you should) try to
avoid overdoing the Cockney Street Urchin voice no matter how HILARIOUS you think it is. I think its funny. Truly. But others don’t. Just trust on this.

New England Porridge

1c. Buckwheat
1/2 c. Oats
1 small Apple. Cored and diced
1/2 chopped dried figs
1/2 c. Toasted walnuts
2 c. Apple cider
2 c. Water
Cinnamon
Ginger
Maple syrup

Soak buckwheat in cider overnight. In a large saucepot, bring soaked buckwheat, cider and water to a boil, reduce to a simmer for 10 mins. Add a pinch of salt, the cinnamon, ginger and stir. Simmer for another 5 mins.
Add oats and cook until tender. Add the Apple and figs. Combine.
Garnish with walnuts, cream and maple syrup . Tuck in.

* this reheats beautifully. So don’t be shy with leftovers.

D.I.Y Delicious

I Think, I Can.

I Think, I Can.

I Think, I Can…

I know. I ripped off of Aristotle. Or Thomas the Tank Engine. Or whoever else has spoken something akin to this. For this slight plagiarism, I offer my heartiest apology

PSYCH! I’m not sorry.  Because MY version means, “Jam”. A LOT of Jam. Right Proper Jam. Equal (but not limited to) Rosemary Fig and Plum Lemon Verbena Jams.

I had help from a Beautiful friend of mine and over the course of two afternoons; I went through 12 Ball Jars, several cups of sugar, approx. 27 fantastic “Jam Puns” and learned what “Canning Process” means. I also ate a significant number of homemade Ginger Molasses Cookies. It was sensational.

It all started with a book. This book: D.I.Y. Delicious. It is beautiful, and wonderful, and informative, and inspiring. Look at this:

Oh hey Sourdough Buckwheat Pancakes with Caramelized Apples and Crème Fraiche. What up. My Name’s Megan.

Or this one:

Fresh Wheat Pasta with spring peas and goat cheese  and other melty goodies. Shut my mouth.

Or things like:

Homemade Ketchup

Homemade Pickles, Kim chi, Sauerkraut

Slow roasted Pork Shoulder with a Maple Bourbon Homemade Mustard Glaze

Cold Pork canapés with some Rosemary Fig jam:

You can see why I am a girl possessed.

I thought about Sweet Jams. Savory Jams. Booze infused Jams. I thought about sending Jam as gifts. I thought about making custom labels for my Jams. (Which I did) I thought about opening a Jam store.  I thought about taking over the world with Jam. Jam, Jam, Jam. Oh I thought about creating an entire barter system with my Jams. Like that one Swedish Girl who bartered her sourdough loaves for things like bicycle parts, hotel rooms, meats, vegetables, wine, and Jam… She became my latest greatest Hero(ine).

It was so much easier than I expected. You throw stuff in a pot. Boil it. Sanitize jars, fill jars, boil them to “seal”. Then you toast bread and spread it and eat it. Winners. Every and All of us.