It’s been a rough week. A busy week.
My step-grandpa passed away after 91 years of living, so we took a trip to Arkansas for the service and to be with my Mormor. It was a quick trip because we had obligations here to get back to. My mom stayed with my grandma, though, and she and my sister are bringing her down this weekend. It will be good. I think Mormor needs to get away for a little bit. My Swedish grandma has outlived two husbands, and at 93, still loves to shop and swim and hang out with us young(er) ones.
At her age, it has to be terribly hard to feel so alone, but she needs to know she’s not alone. That she can come stay here with us. I hope she accepts that this weekend.
I want to make her Semla for tea one afternoon. And for breakfast, I think she’d like a warm bowl of steel cut oats strewn with apricot pieces, plump cherries, and hints of orange, cardamom, and vanilla.
Sound good? Stick around and I’ll make a bowl for you too.
Steel Cut Oats with Apricots, Cherries, and Cardamom
- 1 c. steel cut oats
- 1 1/2 c. water
- 3 T. yogurt, plain
Combine, cover and soak overnight. In the morning, add…
- 3 c. water
- 1/2 t. sea salt
- 1/2 t. cardamom
Bring to a boil, then simmer for 15 minutes. In the meantime, combine and soak…
- 3/4 c. sliced, dried apricots
- 1/2 c. dried cherries
- juice of one orange
- 1 T. vanilla
After the 15 minutes buzzer goes off, add the dried fruit mixture, along with…
- 2-4 T. butter
Cook for 5-10 more minutes, or until desired consistency. Serve with raw honey, cream, toasted nuts, and a dash of cinnamon on top.
Dip your spoon into this creamy, chewy, porridge and let all your worries melt away with the butter.