Tuesday, August 5, 2008

Gazing at Morning Glories

Zeal’s favorite place for breakfast in Eugene (other than at home, which he usually prefers – but this mama just LOVES going out for breakfast) is the quaint little café called Morning Glory.
So he was truly delighted when, just as he was waking up from our early morning ride home, we stumbled upon this wonderful little gem of a restaurant in Ashland, Oregon.

Well, I am an oatmeal-for-breakfast kind of girl. I eat it most mornings with a predictable combination of flax seeds, walnuts, cinnamon, raisins, molasses, and a touch of agave. I love my little morning ritual of a breakfast, usually eaten in the dark, quiet, early morning hours before the world awakens or the newspaper even arrives. Still, I’ve been wanting to spice it up a bit and haven’t yet had the kick in the oats to do so. Well, I have found my inspiration.

On the menu at the Ashland Morning Glory is this little pot of gold: Moroccan Oatmeal.

Now, the waiter wouldn't dare to give up the recipe, but I am pretty sure it had some combination of the following: turmeric, cinnamon, nutmeg, dried apricots, walnuts, and cloves. I'll be working on my version n the coming weeks and will update you on my progress.

So we sat and talked and ate and laughed...
And enjoyed the wonderful, quirky, and artful atmosphere, together!

And I’m now inspired to somehow find room to paint this haiku (by one of Zeal's favorite poets, Basho) on my kitchen wall.


CrazieKids said...

I have been trying to find a way of making my oatmeal just a lil bit better then the plain ole oats and agave. I love your first combination and I am excited to see what you come up with next. thanks for the post ;0)

Ginger Carlson, author said...

Thanks for you comment craziekids!
Here's what I had this morning and I think it would be great for kids too (the one I had at the restaurant was just a bit too strong for most kids' tastes):
As the oats are cookiing, add 1/2 tsp turmeric, a large pinch of cinnamon, a small pinch of nutmeg, and 2 whole cloves (although beware the person who bites into them - but the flavor they add is nice - if using ground I would say use it sparingly as cloves can be very strong). Top the cooked oats with dried fruit (dates, apricots, raisins, etc.), maple syrup and soy milk.
Let me know what you think of this mild version.

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