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Crab Apples, Spiced Currant Porridge, and Time to Rest

“There is virtue in work and there is virtue in rest.
Use both and overlook neither.”
Alan Cohen

Today is a day of pulling back, nestling in, and resting.

A day of restoring through sunny naps in my hammock as it sways in the morning breeze, cups of chamomile tea, and beautiful words found in blogs and books and status updates.

It was a wonderful weekend of working on projects with Bear and spending time with dear friends. I got to collect my first harvest of rosy crab apples and can’t wait to make my first batch of crab apple jelly.

Crab apples hold such lovely memories for me, of my childhood spent in Northern Canada. I used to eat these tart little beauties straight off the tree, eyes squinting and cheeks puckering at the sour but delicious juice.

My Mum and Grandma would can them whole and in winter we’d have bowls full of glistening little apples, soft and sweet.

I’m so glad our crab apple tree – our Christmas tree – is thriving. It’s my bit of Canada in Australia.

I’ve been craving porridge lately and have been experimenting with different grains, fruits, nuts, spices, and sauces.

When I make meals or desserts with sauces, I like to make extra to use with other things. When I make Ginger Caramel Roasted Pears with Fresh Ricotta, I always make extra caramel sauce. Then I drizzle it over oatmeal or ice cream or pie, or stir a spoonful into my coffee.

This weekend I used it with Spiced Basmati Rice Porridge studded with black currants. It was warm and comforting and slightly decadent, making a very ordinary dish a bit special.

Now it’s time for a bowl of soup and the next chapter of my book.

What is your favorite way to restore yourself after a busy weekend?

Spiced Currant Rice Porridge with Pear Caramel Sauce
serves 2


2 cups cooked brown Basmati rice
1 cup milk
a few shakes each of cinnamon, cardamom, cloves, and nutmeg
1/4 cup dried black currants
Pear Caramel Sauce to taste


  1. Combine first four ingredients in saucepan and bring to boil over medium-high heat. Stirring often to prevent sticking.
  2. Lower heat and simmer 5 minutes, stirring often to prevent sticking.
  3. Ladle into two bowls and drizzle with pear caramel sauce.
  4. Serve warm.
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sheree - ok that pear caramel sauce with ricotta is my new favorite! MUST try!

Joanne (eats well with others) - I’ve never had a crab apple but yours are on so very cute!

Ozlem Warren - lovely to find your blog – such amazing photos, very inspiring 🙂 I love to have a long relaxed stroll, ideally by the Bosphorus, Istanbul, followed by a glass of cay with friends – so precious, every minute savoured 🙂

TuulaR - Oh yum Krista, you are so creative! I am very jealous of your restful day, with all it’s yummy accompaniments 🙂 I’ve got some extra Basmati rice in the cupboard, will definitely give this recipe a try!

Lindsay Hogg - mmm looks delicious!

Andrea and John - I love crabapples….so jealous of all your fresh produce!

Krista - That sounds absolutely wonderful, @OrgasmicChef:disqus You are right about not getting time off. Ayiyi. 🙂 I guess we have to be bold and TAKE time off, eh? 🙂

Maureen | OrgasmicChef - Just having a weekend off would be great. Online businesses don’t afford a weekend off, do they? 🙂 If I did, I’d sit with a book and nibble popcorn and not let anyone bother me for 2 hours. A woman can dream.

Krista - If truth be told, @wanderingsheila:disqus , they’re making me wicked hungry too. 🙂

Krista - Isn’t it lovely that we can help restore each other even though we’re on opposite sides of the world, @Jacqueline_at_Bliss:disqus ? 🙂 I love that. 🙂

Krista - Oh wow, @d58b26e263bfdbd99d844b965c5cbbfb:disqus !! That would’ve been the best tree fort ever. 🙂 I love that!!

Krista - Yes!! That’s exactly what it looks like and how it should be eaten, @twitter-372728890:disqus 🙂 Sigh…I’m getting hungry just reading your description of something you’ve never eaten! 🙂

Jacqueline_at_Bliss - My mouth puckered while reading this. So good! Reading your blog is a great way to restore after my busy weekend!

Cathy - All your posts today are making me hungry Krista 🙂

bellini - Sadly we were forced to take our beautiful crab apple tree down due to the coddling moth, but I remember them from childhood as well. In the forest close to our home we built a tree fort surrounded by what was once a farmhouse orchard with what were now wild apples and crab apples. They had even planted blackberries and raspberries.

Budgettraveltalk - I have never eaten or seen crab apple jelly, but I can imagine it as pink/red and clear, and I would like to spoil myself at the end of a busy week-end tucking into scones with crab apple jelly and thick cream. Ah Yes!

Krista - You are very kind to say so, @google-01bbdd9fc7f53cd54265810538a0c5c5:disqus 🙂 Maybe one day we’ll get to have a B&B here. 🙂

Ken Powell - Yum. Looks like the five star resort catering is up and running.

Krista - That is lovely, @785d136664c76cb584d58ee2e8b9d430:disqus ! 🙂 Thank you. You made me smile today. 🙂 XO

Darlene - Something incidental that helps restore me after a busy weekend is reading one of your picture-studded and mouth-watering new blogs, Krista! 🙂

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