The first frost here in the great North was a frost to be reckoned with. Nothing like -5 C to clobber most of the garden leaves to a drippy, translucent mess. Not to mention how it left most tomatoes and squash that I was optimistic enough to leave on the vine. But, focussing on the positive, one has to turn to the carrots and apple- they really are divine after such a frost lays out their more tender garden compatriots. This is their time to shine.
Our grey, cold weather is enough to make me start making oatmeal again. If you're not a fan, try it one more time adding shredded apples and (a wee bit o') cream- and you may just be hooked (and healthier for it!).
Now that my black pot has been moved from the needs-to-be-redesigned- solar cooker, it has become my oatmeal pot. For something worth getting up in the morning, find yourself a pot and put in it:
1 Cup Oatmeal (I prefer regular, but use instant if you have it)
2 Cups Water
pinch of salt
splash of cinnamon (or 3 or 6)
Heat this up to boiling then turn to low for about 10 minutes, stirring occasionally. While you wait, shred an apple.
Add the shredded apple to the pot when oatmeal has thickened. Warm for another 5 minutes. Try experimenting, adding almonds or raisins as you prefer.
Sweeten with brown sugar, or maple syrup. I mix in a splash of cream to make it the kind of porridge you get for $9 a bowl at Vancouver hotel restaurants.
Happy warming, folks. The season for furnaces has begun.