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.
On Monday our little family of three is headed to the airport at 6 am to board our first with-baby cross-country trip. We'll be visiting Sam's family in New Jersey for a few days, then renting a car and driving over to meet up with my family at my mom's lake house in the Adirondacks. Sam's younger sister and her kids have yet to meet Oliver; my grandpa has yet to meet him, and Oliver has yet to take a dunk in a lake, see a firefly, or spend quality time with energetic dogs -- of which there will be three. A lot of firsts. This week my family has been madly texting, volunteering to make certain meals or sweets on assigned days while we're at the cabin and it got me thinking about really simple, effortless summer desserts -- in particular, ones that you can make while staying in a house with an unfamiliar kitchen and unfamiliar equipment and still do a pretty bang-up job. I think fruit crisp is just that thing.
Somehow, in what seems to have been a blink of an eye, we have a six month old baby. In some ways I can't remember a time we didn't have an Oliver, and in other ways it's all a blur broken up by a few holidays (a Thanksgiving thanks to grocery store takeout, and our very first Christmas in Seattle), a few family visits, a one-day road trip to Portland, a birthday dinner out, a birthday cake, weekend drives to nowhere in particular, swimming at the pool with Oliver, weekly get-togethers with our parent's group, doctor's visits, hundreds of walks around the neighborhood, hundreds of cups of coffee, dozens (or more?) of scoops of ice cream. Most of the worrying about keeping a baby alive has made way for other concerns, and Oliver's need for constant stimulation or soothing walks and car rides has been traded for stretches of time playing with a new toy or checking out his surroundings. In truth, it's thanks to that tiny bit of baby independence that this humble, summery cake came to be in the first place. So we've all got an Oliver to thank for that. Or, really, we have a Yossi Arefi to thank, as it's from her beautiful new cookbook that I've bookmarked heavily and am eager to continue exploring.
We walked to the library last week and I had a strange realization standing in line watching Sam check out his usual massive stack of books: Will I ever have the time to read stacks of books again? I used to be much more of a reader than I am today -- a fact I'm not at all proud of. But when evening rolls around and the more formal workday ends, I find emails and other odds and ends creep in. Walking home from the library, I began obsessing over free time for reading, asking Sam if we'd ever be those two old people who study bird manuals and can recognize birds on walks. I want to have the time to read bird manuals someday. For now though, we're young and we're working a lot. We did sneak away on that one-night camping trip I told you about, and cooked some interesting, haphazard meals which I hope to share with you soon. For now though, for summer: a strawberry dessert recipe.
Much like friends, types of Sunday mornings, or books -- there are many different kinds of desserts. Sometimes you may be in the mood for a light French cake piled high with summer fruit. Other days, a thick slice of fragrant pound cake will do. And then there are those days when you crave a rich chocolate mousse that you share after a night of good conversation and a little too much wine. But let's be honest. When it comes right down to it, the most basic and unassuming dessert of all is sometimes the only one that will do. A good and simple affair. Vanilla ice cream. So I want to talk about that today--about a dessert that withstands the test of time, that will always be there for you. A dessert that is far from trendy, that doesn't play favorites or trick you into thinking it's something that it's not. It's a good foundation. A solid beginning.
[ Pie. if you've been around here much in the last few months, you know that I make pie. A lot of pie. And I'm particularly excited to share this pie with you today because it helped me break out of a rut. A pie rut. A baking rut. A Marge inspiration rut.