Once the stay at home orders were in place, we started cooking. We're trying new recipes, perfecting old ones, and spending time preparing meals we previously didn't have time to cook.
I was added to a "cooking through COVID-19" Facebook group which stemmed from the culinary scene here in Nashville and now has members from all over the world sharing recipes, laughing and crying through cooking wins and fails, and just finding joy in the community that food brings us. It's been a wonderful way to find connection with new people (which this #enneagram3 NEEDS) while also simultaneously eating our feelings. 💁🏻♀️
Yesterday, my friend over Wise Butter posted a recipe for Peaches and Cream Oatmeal and I had the chance to give it a whirl today. She was able to add some amazing flavored compound butter to hers and I topped mine with Harbin Hollow bee pollen. Same recipe with a little different flair!
Sauté some steel cut oats in butter until golden. Add water, milk, and salt to prepare the oatmeal. When done add diced peaches, vanilla flavoring, and honey.
I made a double batch so I can have them on hand for breakfast this week. Not only does that simplify the morning (fewer dishes is a huge bonus right now) but the peaches and cream oats are full of vitamins, minerals, fiber, iron, and whole grains.
Maybe next time we'll try with a different fruit. Maybe some sort of berry!!