This bowl of oatmeal is turning into my fall favorite!
I had it Monday, yesterday and today. And I still have enough pumpkin to have it a few more times this week, too ;)
I normally don’t have chocolate this often for breakfast, but 1/2 Tbsp of dark chocolate each day won’t kill me.
Plus, the dark chocolate is just perfect with the pumpkin, banana, and peanut butter.
It’s just too good to leave out.
- 1/2 cup oats
- 1 cup water
- pinch salt
- 1/2 banana, sliced
- 1/2 cup pumpkin
- 1 Tbsp peanut butter
- 1/2 Tbsp dark chocolate chips
This is definitely one of the best ways to start off my day during my favorite season of the year.
*Don’t forget to vote for your favorites in Project Food Blog – you can vote for 400 different bloggers in the first round through today!
Last Tuesday evening, Nick and I had the chance to hear Barbara Kingsolver and Steven Hopp speak about “Animal, Vegetable, Miracle”, one of my favorite books.
It was fun to hear them both speak about the book and their experiences – they each read excerpts from their sections of the book and held a question-and-answer session at the end of the presentation.
Sadly, Nick and I had to come home before I was able to get my book signed, but I did pick up another copy for one of you! I honestly love this book and have read it more than once since I bought it last year.
Kingsolver has a way of weaving her family’s love of food into each story and each season and reconnects you to your own food in the process.
One of the biggest reasons I’ve become so interested in my own local food movement is this book – there are great resources and stories and everything in this book just reminds me that there are seasons for a reason.
Food tastes better when it’s in season, and I’m extremely happy to live in an area that experiences all 4 seasons each year.
Maybe this doesn’t mean that I’ve given up bananas (they definitely don’t grow in Virginia), but I DO try to buy as much locally as possible – produce, meat, baked goods.
If you haven’t read the book, I would definitely recommend it.
And in honor of fall settling in across the country, here’s an excerpt that seems fitting.
Driving through our little town in late fall, still a bit love-struck for Tuscany’s charm, I began to see my hometown through new eyes. We don’t have medieval hilltop towns, but we do have bucolic seasonal decor and we are not afraid to use it. “Look,” I cried to my family, “we live in Pleasantville.” They were forced to agree. Every store window had its own cheerful autumnal arrangement to celebrate the season. The lamp posts on Main Street had corn shocks tied around them with bright orange ribbons. The police station had a scarecrow out front.
Yard art is an earnest form of self-expression here. Autumn, with its blended undertones of “joyful harvest” and “Trick-or-Treat kitsch,” brings out the best and worst on the front lawns: colorful displays of chrysanthemums and gourds. A large round hay bale with someone’s legs hanging out of its middle. (A pair of jeans and boots stuffed with newspaper, I can only hope; we’ll call it a farm safety reminder.) One common theme runs through all these dioramas, and that is the venerable pumpkin. They were lined up in rows, burnished and proud and conspicuous, the big brass buttons on the uniform of our village. On the drive home from our morning’s errands we even passed a pumpkin field where an old man and a younger one worked together to harvest their crop, passing up the orange globes and stacking them on the truck bed to haul to market. We’d driven right into a Norman Rockwell painting.
Every dog has its day, and even the lowly squash finally gets its month. We may revile zucchini in July, but in October we crown its portly orange cousin the King Cucurbit and Doorstop Supreme. In Italy I had nursed a growing dread that my own country’s food lore had gone over entirely to the cellophane side. Now my heart was buoyed. Here was an actual, healthy, native North American vegetable, non shrink-wrapped, locally grown and in season, sitting in state on everybody’s porch.
The little devil on my shoulder whispered, “Oh yeah? You think people actually know it’s edible?”
The angel on the other shoulder declared “Yeah” (too smugly for an angel, probably), the very next morning. For I opened our local paper to the food section and found a colorful two-page spread under the headline “Pumpkin Possibilities.” Pumpkin Curry Soup, Pumpkin Satay! The food writer urged us to think past pie and really dig into this vitamin-rich vegetable. I was excited. We’d grown three kinds of pumpkins that were now lodged in our root cellar and piled on the back steps. I was planning a special meal for a family gathering on the weekend. I turned a page to find the recipes.
As I looked them over, Devil turned to Angel and kicked butt. Every single recipe started with the same ingredient: “1 can (15 oz) pumpkin.”
Now….I have NOT cooked my own pumpkin yet this season, but I do have big plans to do just that!
Since I love this book so much, I want to share it!
If you want to win a copy of this book (and maybe a few other fun items from me), just leave me a comment with your favorite thing about fall.
I’ll pick a winner Thur