“There is virtue in work and there is virtue in rest.
Use both and overlook neither.”
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
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
- Combine first four ingredients in saucepan and bring to boil over medium-high heat. Stirring often to prevent sticking.
- Lower heat and simmer 5 minutes, stirring often to prevent sticking.
- Ladle into two bowls and drizzle with pear caramel sauce.
- Serve warm.