Revelation # 127: Chai Oatmeal

Today is the first of seven days off from work, so I thought I'd make some oatmeal. I love it when days allow for puttering.

Of course, "off from work" is purely relative. I'm still writing. One deadline is Friday-- yipe-- and so, after I finish my oatmeal you won't find me lazing about with my tootsies on an ottoman. You'll find me right here, tappity-tapping away.

Oatmeal is a good way to start such a day, I think. It's a foundation of sorts. Cooking oatmeal from scratch reminds me how sad those little, sugared-up packets of instant oatmeal are. The real stuff is soooo good. And so easy. Really, why mess with perfection?

Chai Oatmeal, adapted from Molly Katzen

1 1/2 cups milk

1/4 tsp salt

1/4 tsp cardamom

1/4 tsp coriander

1/4 turmeric

1/4 tsp cinnamon

a pinch of saffron

a dash of vanilla

1 tbsp brown sugar

3/4 cup rolled oats

Put milk, salt and spices in a medium saucepan and bring to a simmer over medium heat. Lower the heat and hold the mixture at a simmer for five minutes to infuse the milk. Add the vanilla and brown sugar, and stir until the sugar dissolves. Add the oats, cover the pot, and simmer gently for about 8 minutes, or until thickened to your liking. Serve topped with chopped pistachios (optional). Makes enough for one satisfying breakfast.

I think next time I'm going to try a different profile of spices. My idea of "chai" usually consists of cinnamon, nutmeg, ginger, and black pepper. I like the addition of cardamom, but the turmeric makes it a bit too "curry" for my tastes. I betcha this would be divine with coconut milk instead of regular milk, too. Just a thought.

Ok, back to writing. Happy Wednesday!