Thursday, March 11, 2010

Lily Eats

Confessions about Turmeric

When Adrian and I started cooking together, we were eighteen, and I realized the very first day I must have never eaten breakfast before. Every memory was an empty, extending space, and I was pleased, that being a time in which I very much wanted to follow her lead. So we made oats with fried eggs on top, which I had never had, even if it turns out I had sat down to breakfast before. While we cooked, she told me things about food, things I may have found out either way, but who's counting. She told me. Showed me flaxseed, kept her spices in a cloth-bound box under the sink, used turmeric all the time, and to this day I've never told her I think it's the blandest spice. I don't think I thought of it till I moved back to Baltimore.

Even now, after a year's worth of ardent, solitary cooking, I watch for cues. When I visited her in Brooklyn, she had gotten a mortar and pestle, so I thought of the thousand reasons I needed one. This is a good reason, the kind that comes after you've grown accustomed (read: weary) to the custard of winter, breakfasts of pumpkin and bananas:

Spice Cabinet Oats-and-Eggs

-1/2 cup rolled oats
-1-2 tbsp ground flaxseed
-1 cup unsweetened hemp milk
-1-2 tbsp almond butter (to taste)
-Dash each ground nutmeg, ginger, cinnamon, and cloves
-1 cardamom pod

Cook the oats in hemp milk on medium heat with all spices except cardamom. Remove from heat when finished.
Stir in almond butter and flaxseed.
Grind cardamom pod and stir into oats. Add more hemp milk if necessary

Serve with eggs on top--any kind of eggs will do, but it's nice if they're cold and the oatmeal's hot, or you have an orange to eat with everything. It's best of all if they're part of a leftover omelet, and the man who brought it to you at the restaurant slipped you his phone number. Not because you're going to call, but because (Adrian told me one day two springs ago, a bad day for her & so I left flowers on her bed) "It's so nice, being seen."

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