in the morning
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i haven’t shared many recipes or tales from my kitchen recently. this is mostly because it took me a while to get the magic back in my kitchen after i moved. but also, there are a number of blogs out there that already do a wonderful job of sharing recipes and stories about food.
sometimes, however, a recipe is worth sharing with you – so i hope to do that a little more often. today, i’m sharing a favorite breakfast recipe for bircher muesli. my mother has been making this for a few years and it is delicious. i make this in the evening with very little fuss, and when i wake up in the morning, it’s ready to eat. the ingredients are incredibly simple, and it has no spice (though a pinch of cinnamon might be very good). i don’t know why this is so addictive, but it certainly is. i think this recipe appeared in the “letters” section in gourmet magazine a couple of years ago. mix some up this week and enjoy with hot coffee.
also, hang on to your hats, but i think i’ll have a second post for you today. with luck, i’ll be back here this evening to share a new mix with you. what can i say? february is a tough month, so hopefully some recipes and tunes will help to see it through …
1/2 cup slivered almonds
1 1/2 cups rolled oats, preferably organic
1 cup milk
1/2 cup plain yogurt
1/2 cup raisins
scant 1/4 cup sugar (i use demerara or turbinado sugar; you could also use your favorite alternative sweetener, such as maple syrup. nothing artificial though. yuck.)
Toast almonds at 350 degrees, for 8 -12 minutes. Allow to completely cool.
Peel apples, then coarsely grate on the large holes of a box grater. Stir together with remaining ingredients. Chill covered for 8 hrs.
(note: this recipe makes enough for about 5-6 servings, depending on how hungry you are. i’m usually very hungry. covered in the refrigerator, it will keep for up to a week.)