Winter has arrived in the Garden State! Temperatures are in the twenties and in the teens with the wind chill factor. Snow covers the ground and icicles hang from rooftops and railings. I want to burrow inside and hibernate. I’m not sure what I would do if I lived in the Midwest or the climes of Michigan’s Upper Peninsula. You probably wouldn’t see me till spring! I like the look of snow and ice, but the feel is a completely different thing. As long as I’m inside, I enjoy winter.
Weekend winter days allow me to have time to paint, read, write, cook, and nap. All the things I enjoy and need to nourish my spirit. This weekend I spent most of my time reading, writing, and napping. I was slow to rise and allowed myself a late start. When I emerged from the layers of comforters, I went right to the stove to put on a kettle for tea and a pot of water for making oatmeal. I use steel cut Irish oatmeal, which takes thirty minutes to cook. I find this kind has a dense, nutty flavor which I crave in the winter. Once done, I made a bowl for my husband, who likes his oatmeal with wild blueberries and walnuts. My bowl was filled with sliced bananas, walnuts, pecans, and just a little honey. Each spoonful warmed me and made me feel cozy inside. I was now ready to face the day, even a day that included a walk in the snowy woods.
Oatmeal, for me, is an acquired taste. I need to add lots of other flavors to it. But its “stick-to-the-ribs” quality makes it a much-desired breakfast on winter days. I also have a love for bowls and cups with bold designs as you can see. Part of the pleasure of eating is the plates and bowls, and cups in which I place my food. My moose and pine bowl is my go-to oatmeal bowl.
Many years ago, when I taught nursery school, I used to bake a lot, both with my students and at home. In winter, I would make oatmeal cobblers, muffins, scones, and cookies. Adding oatmeal made the dish healthy and substantial. Here is my recipe for oatmeal cookies with a nod to Pooh and A.A. Milne.
BLUSTERY DAY OATMEAL COOKIES
Ingredients:
- ½ cup butter
- 1 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder,
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup old-fashioned oats
- ½ cup mini dark chocolate chips
- ½ cup pecans, finely chopped
- ½ cup currants
Directions:
- Cream together the butter and the brown sugar.
- Beat in the egg and vanilla, and then gradually add the dry ingredients.
- Cover the bowl and chill the dough for about 1 hour. The cold dough helps your cookies to be will thick, soft and chewy!
- Use a scoop to drop the dough onto baking sheets.
- Bake the cookies in a 350° F oven for about 12 minutes, or just until they’re lightly browned.
- Cool cookies on a wire cookie rack. ENJOY!
