I’ve learned something about myself this week: I’m a neurotic packer. I don’t think this is a new trait, I think I’ve just now come to realize it. I’ve been putting off the huge task of packing up this apartment but the time has come to get down to business. I started by packing things that I wouldn’t really notice were gone: ski stuff, summer clothes, cookbooks I know I won’t use over the next two weeks. Then I take those boxes and put them in the back of the closet so I don’t have to look at them–this way, everything continues to look in perfect order. Just so.
Well guess what? You can only put so many boxes in the closet and things can only look in relative order for so long. Eventually you have to actually pack all of your books and the contents of the kitchen cupboards. You have to pack your favorite coffee mugs, rain boots, desk files and linens. So I’ve officially taken the dive into disorderly-chaotic-packing mode. Now I’m tripping over boxes and newspapers. Two boxes have become a brand new coffee table, one a handy foot rest under the kitchen table. I’m embracing it. It’s all in motion now.
And as part of that, I’m trying to clean out my pantry so we’re not loading jars of grains and beans and dried fruit into the U-Haul next weekend. And that’s how this hearty, warm cereal came to be. It’s only slightly sweet and combines farro, coconut milk, and a little honey–all topped with almonds, dried cherries and coconut flakes.
With all of the packing and goodbyes, I can’t imagine that this next week will be filled with much notable cooking or baking but I’ll be sure to check in with, at the very least, a photo or two. In the meantime, if you have any packing advice or recipes you love that will use up pantry goods in a flash, I’m all ears. Happy almost weekend to you.
The nice thing about this recipe is its versatility: you can use any fruits and nuts you like or have on hand, really. I also prefer my morning cereals without much sweetness, so feel free to add a bit more honey if you prefer. As breakfasts go, this cereal is on the richer side as the farro is actually cooked in coconut milk. If you’d prefer a lighter version, you can use all water–you’ll still have some of the coconut flavor from the toasted flakes on top.
Soak cherries in warm water for five minutes to soften them. Drain and discard water.
Bring the water, coconut milk and salt to a simmer and whisk in the farro. Return to a simmer. Reduce heat to low. Simmer for 35 to 40 minutes, or until farro has absorbed most of the moisture.
While hot cereal is cooking, preheat oven to 325 F. Toast almond slices and coconut chips for 5 minutes or until fragrant and golden.
Once the farro is cooked, add honey. Portion into two small bowls and top with toasted coconut, almonds and dried cherries. If you’d like top with a drizzle of honey. Serve immediately.
My good friend Keena was working in India for the last few months and just returned to Seattle, eager to experience as much Pacific Northwest summer as possible in September. I'm with her on this one: It just so happens that towards the end of this month, the farmers markets I've been doing will also come to an end, so things seem like they're both simultaneously gearing up (hike! picnic! beach!) and wrapping up at the same time as I also feel a sense of wanting to cram in as much as I can before the days start getting noticeably shorter. And truly: there's no better recipe to commemorate such efforts than these fresh corn grits with oil-poached summer tomatoes.
For many years, I've always made a summer to-do list. I usually set to work on it right at the beginning of June when the days feel long and ripe with possibility. The list often involves things like learning to bake sourdough bread or making homemade ricotta, doing an epic hike I'd read about in a local magazine, training for a marathon, or reading specific novels. It is always a pretty aspirational list, and I generally don't make much of a dent in it -- resulting in the guilty feeling come late August that I'd wasted too many lazy afternoons when I could've been baking sourdough or making ricotta or doing memorable, epic hikes. But this summer is going to be a bit different: there will be no list. We wait so long in Seattle for long stretches of sunny days, and now that it stays late until 9:30 (or later?), I want to see more of our friends and find stretches of time to do not much of anything except catch up, tan our legs and eat farmers market berries. That's my list.
I received The Sprouted Kitchen Bowl + Spoon cookbook in the mail not long before we moved to our new house, and I remember lying in bed and bookmarking pages I was excited to try but also feeling overwhelmed with where to start: the truth is that this summer has been a relatively low-inspiration / low energy time in the kitchen for me. I'd been chalking it up to pregnancy but when I think back and if I'm honest with myself, my cooking style tends to be very easy and produce-driven during these warmer months. I rarely break out complicated recipes, instead relying on fresh tomatoes and corn or zucchini and homemade pesto to guide me. But last night I cracked open Sara's book and pulled out a few peaches I've had sitting on the counter, fearing their season may be nearing its end. This morning as I was making coffee, I sliced up the peaches, toasted the pecans and churned away -- having a bite (or maybe two) before getting it into the freezer to firm up.
A triple berry summer crisp made with oats, quinoa flakes and hazelnuts. Summer in a skillet.
We just returned from my mom's cabin on Lake George in upstate New York where we often spend the 4th of July. As usual, each bedroom was packed with family members (this year the couch was even occupied for a night), and our days with reading, lounging on the dock, swimming a bit, maybe jogging down the road or playing tennis if you were feeling ambitious. We drank a notable amount of seltzer water; I managed to read three books and my mom threw us a family baby shower complete with balloons, chocolate cake and Mike's rhubarb bars. In previous years, my mom has planned most of the dinners and even some lunches, but for breakfast we'd all fend for ourselves. I'd often bake a pie or a batch of brownies in the afternoon and everyone would help out where they could, but she would largely do the shopping and brunt of the cooking. This year was different: having just moved from California to Vermont, my mom had a lot on her plate and sent out an email before the holiday weekend asking us all to chip in and help with the meals. Sam and I claimed Friday dinner: we grilled sausages and Sam made his famous deviled eggs. We cut up some unusually seedy watermelon that I found at the co-op in Burlington before we drove out to the lake, and I made a summery quinoa salad that I expected to be kind of epic. The trouble was that it wasn't. I overcooked the quinoa until it was kind of a congealed mush and everything just went downhill from there. But I knew that the idea was strong -- to pack a whole grain salad with all the things of summer (corn! tomatoes! basil!) -- so when we got home to Seattle I tried again. And this time it's a winner.