Oh lord, it is cold. Not Vermont cold, or Chicago cold, but cold enough to freeze the spit to the sidewalk. (Ah, the charms of city living.) The hard frost we’d not yet had came yesterday with a vengeance; both Franklin Mint and the scented geranium were, as of last night, suddenly fried. And, as the weather report is (again) reporting snow this weekend, I present to you hardy souls this fortifying breakfast.
A simple sautée of apples, nuts, and maple syrup; it’s just the best on top of oatmeal or whatever hot breakfast cereal you happen to have around. We made it over Christmas on the morning we awoke to find two feet of snow had fallen and the plow guy had not come. If we were going to dig out five cars and get the one low-slung, front-wheel drive, flatlander vehicle on its way, first a good breakfast was in order.
We had it atop some Bob’s Red Mill 10 Grain hot cereal because that’s what there was. I’m sure anything else would be similarly happy with a gilding of tender apples, crunchy nuts, and lightly spiced and sweet maple syrup. Oh, and remember, when it comes to maple syrup, “B” stands for “better. The darker it is, the stronger the flavor.
Also please note that my mother would, of course, have the perfect old china and flatware to flatter this rustic little dish tucked away in a cupboard somewhere in her little house on the top of the mountain. Naturally.