Tag Archives: oatmeal

normalcy.

After ten days of beachside vacationing and a fully packed weekend in Boston, I have had some wonderful experiences away from home.  Now, however, I am more than ready to get back to normal.

Throughout the past couple weeks, I have eaten a great host of delicious food.  I’ve had a glass of wine nearly daily, which I don’t mind a bit.  I’ve gotten lots of fresh New England air.  I’ve hugged and laughed with my family and my best friend.  I’ve made new friends in Boston.  My summer is coming to a perfectly lovely close.

It’s time now for some comfort and some routine, some home cooking and farmer’s market foods.  I cannot wait to fill my week with my favorite “ordinary” things…

oats and coffee

Stovetop oats covered in almond butter.  I was going through withdrawal.  This bowl was so good this morning.

salad

Ridiculously-sized salads.

outlet purchases

An opportunity to play with my vacation outlet purchases.

thrifted accessories

New thrifted items.

avocados

Avocados!  I am digging into one with a spoon at lunch.

fruit bowl

A stocked and diverse fruit bowl.  I love having options.

barney butter

Almond butter (courtesy of the swag bag!).  Nearly two weeks with no peanut or almond butter – far too long!

battery park

Some New York.


How do you get back to normal?

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[un]tradition.

Tradition has its benefits.  There is something forever comforting about returning to the familiar, the tried and true.  I experience this every summer when my family spends a week in southern Maine – our beach town has always felt separate from time.  The vacation is built around our traditions – numb toes in the cold Atlantic water, long meals at creative seasonal restaurants, evenings in an old-fashioned playhouse and movie theater, strolls along oceanside cliffs.  Returning each August reminds me of the beauty of habit.

But, I am also an avid experimenter.  While the time-honored can be soothing, the untraditional is challenging.  And that is often where the true fun can be found.

I am certainly not a traditionalist when it comes to food.  Some of my greatest kitchen discoveries stem from decisions to tweak timeless dishes.

Among many alternative preparations, I’ve learned:

Oats don’t have to be cooked…

muesli and bananasnack muesli: oats, raisins, dried figs, mixed nuts, soy milk, yogurt

Vegetables can be eaten for breakfast…

carrot cake oatscarrot cake oats

Chocolate mousse can be nutritious…

avocado mousseavocado, cocoa powder, agave

Salads don’t have to have greens…

greenless saladzucchini, carrot, yuca, cherry tomatoes, red beans

And they don’t have to come on a plate…

zucchini soupcold zucchini soup: zucchini, tomato, spinach, basil, evoo


Are you a traditionalist?

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breakfast time.

Morning is my favorite time of day.  It’s quiet, stress-free (well, usually), and full of lots of energizing things:

black coffee…

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reading material…

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sunlight…

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stovetop oats…

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[clearly not on the stove]

My version:

  • 1/2 c oats
  • 1/2 c soy milk
  • 1/2 c water
  • 1 banana (1/2 cooked in, 1/2 added at the end)
  • various assortments of fresh and dried fruits

After cooking, I add:

  • 1 T ground flax
  • a couple spoonfuls plain yogurt
  • various assortments of nuts and nut butters


Fun fact:  

My bedroom has no natural light due to a complete lack of windows.  I live in a studio converted into a 2 bedroom (it’s not as dollhouse-sized as it sounds), but the tradeoff was that only one bedroom got the window.  Waking up in pitch black definitely took some adjustment; luckily, we have a beautiful mini terrace for all my sunny (and photo-taking) needs.  

How do you start your morning?


PS: Thanks for the sweet comments on my first post!

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