It’s been slightly more than two weeks since we arrived, but in the span of 17 days, we’ve somehow managed to make DC our home.
We’ve walked the city’s streets up and down (some thirty blocks every single day); we’ve found and rented an apartment that we really like and love more each day; and most importantly, we’ve adjusted to routines that make any foreign land feel much more like home.
During the week, as Juan is at the Organisation of the American States working at his internship, I’m usually at home working on improving my writing, cooking and food photography.
Mostly, I’m trying to get used to waking up early (even when there isn’t any office to rush to), and make the most of the morning before lunch so I can get out of the house and enjoy the summer sunshine that’s still lingering around.
There are days that I worry (about uncertainty; about money; about the unforeseen future) given my practical, finance-graduate mindset.
I admit, I tend to be a worrywart sometimes, and I’m trying my best to curb that bad habit before it spirals down a road so deep into the forest that there isn’t a way out.
But there are other days that I remember that I am so fortunate.
To be able to re-locate for a few months in a brand new city and explore this space that will be ours to experience at least until the end of the year.
There is so much in life to be grateful for: the summer sun that peeks through our windows each afternoon; the freedom I have to travel and write about life from home; the beauty of the US capital where some of the world’s most important decisions are made; and being able to experience all this alongside Juan.
There is so much power in being grateful; in having a mindset of appreciation and gratitude.
I am so thankful, for everything I have.
In the stillness of the mornings here, I take my time for breakfast.
Some days I choose a combination of granola with cold yogurt.
Other days something warmer and more comforting like a bowl of freshly-cooked oatmeal.
Something that makes me feel I’m right at home.
I made this bowl of maple peach oatmeal the other day, something so simple but that brings such an undeniably deep amount of comfort in every spoonful.
Add to your oatmeal a couple of tablespoons of maple syrup, fresh peach slices and a sprinkle of granola or chopped nuts.
This is what comfort feels like. And I am so, so grateful.
Gluten-free Maple Peach Oatmeal
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2 portions 1x
Description
Warm oatmeal sweetened with golden maple syrup, topped with fresh, sweet summer peaches and sprinkled with crunchy granola.
Ingredients
- 3 cups of water
- 1 1/2 cups gluten-free rolled oats (I used Bob’s Red Mill gluten-free rolled oats)
- 3 to 4 tablespoons of maple syrup (depending on how sweet you like it)
- 1 large peach, cut into even slices
- Granola or chopped nuts for sprinkling
Instructions
- In a medium pot, bring the water to a boil
- Once water starts to boil, add in the rolled oats and bring heat to low
- Let oats cook for 10 to 15 minutes, stirring every once in a while until oatmeal achieves the consistency you like
- Divide oatmeal equally into two bowls
- Place peach slices on top of oatmeal
- Drizzle about 2 tablespoons of maple syrup over each bowl of oatmeal and sprinkle a bit of granola or chopped nuts
- Category: Breakfast
- Cuisine: Gluten-free
