This is where comfort and joy combine; where warmth of the sun rays and the longer days of spring intertwine; where happy hearts and deep heartfelt smiles reflect from our faces.
It’s still hard to believe that I’ve got a new apartment; one situated in a neighborhood unlike the one I’ve lived in for the past four years. In some odd sense, it’s still weird to make my way home using a different route; the streets are unfamiliar yet welcoming; the building I now call home is imposing yet comfortable.
This transition feels just like the season; one in which the weather hasn’t quite stabilized, where rainy days and bright, hot afternoons take turns on the center stage. It feels like the period where we’re trying to find our balance, but a period nonetheless still beautiful and amazingly charming.
Every once in a while, I still feel the leap in my heart – the sudden realization that I really do have a home of my own!
It jerks me in the middle of the day, and I inevitably break into a smile, feeling so fortunate. It still feels surreal; but I’m loving every moment of it – whether I’m thinking of ideas to decorate the apartment; or buying a toaster for our brunches, I’m loving it.
It’s sort of like this bowl of strawberry almond oatmeal – a combination of hearty, warm oatmeal mixed with the fresh, plump strawberries of spring; sprinkled with slivered white almonds.
Oatmeal, whose ties to my childhood weave in memories of my family gathered around the breakfast table, slurping up large, spoonfuls of this delicious food, will always bring comfort unlike any other food. And spring, my second favorite season after autumn, rings of hope and smells like growth, new life and shines vibrant greens, is when all the fruits I love the most start inching their way to make their appearance in the markets.
Imagine thick, rich and tasty oatmeal, complimented with the sweetness of bright red strawberries, and the surprise crunch of thinly-sliced almonds.
This is a breakfast or snack bursting with expectations, hope, and dreams, packed together in a thick blanket of comfort.
You could eat it cold; left overnight in the fridge and eaten at the breakfast table; but I love it best eaten warm, scooped straight out of the pot, and then, using my fingers to wipe the rest of the oatmeal left clinging to the ladle, I lick it all up in one breath.
Sending love, hope, dreams and comfort to all who need it.
STRAWBERRY ALMOND OATMEAL
(Makes 1 large bowl)
1) 7 tablespoons of quick cooking oats (I use Quaker)
2) 2 cups of milk
3) 1-2 tablespoons of sugar, to taste
4) 1 cup of strawberries, washed and diced
5) 2 tablespoons of slivered almonds
1) Combine quick cooking oats and milk in a small pot, cooking on low heat for about 5-8 minutes, stirring occasionally so the oats do not stick to the bottom of the pot
2) Meanwhile, slice almonds thinly, and dice strawberries
3) Once oats are cooked, pour into a large heat-resistant mug or bowl, and add diced strawberries and slivered almonds on top