#3 A moment of luxury
On Sundays we wake up to an earthquake of hopping bodies - a nice change from a deafening and disorientating sound of the alarm that tends to go off too early. Despite this, we resist, but they persevere. The earthquake intensifies. Everyone gets noticeably hungry. It’s time to roll out of bed and make our way to the kitchen.
Sundays have their own pace, as if someone tampered with the clock and slowed it down. I always wonder if it’s a testimony to Einstein’s theory of relativity.
As we get closer to the kitchen, the sleepy fog clears away and everyone begins to smile inside. Recently the Sundays have become even more special. I’ve even started to anticipate them. Except it’s more like Pavlov’s dog or Christmas repeating itself every seventh day. Just imagine. It’s porridge for breakfast!
Measure 4.5 dl of oat flakes and pour them into a pot. The amount is just enough for 4 impatient mouths and allows for two servings of this delight. Add a generous pinch of ground cardamom and two stars of anise. Pour in half a liter of oat milk and cook it on medium heat until the content thickens and the flakes start to break open to release starch locked within. Add a decent splash of oat milk and cook it for longer to get the desired consistency. Oats are a thirsty beast and demand almost 1L of liquid. Now you are standing at the crossroads. Take the left fork and eat with a crunch (Art’s preferred) or continue to cook it for longer until the flakes nearly dissolve creating a smooth and creamy delight (Agnes’s way). A Chef’s choice.
Now the fun begins. The atmosphere is one of a kind. Everyone gets a not-so-handsome dollop of oats on their plate. But our gaze is elsewhere. We’re scanning the table, fully covered with jars of all shapes and sizes. They contain pumpkin seeds, melon seeds, roasted buckwheat, coconut flakes, almonds flakes, hazelnuts, pecans, banana chips, chocolate chips, maple syrup, a squadron of nut butters ready for deployment (hazelnut butter, cashew butter, coconut butter, pecan butter is the best). Don’t forget the fruit Art! Frozen cherries, fresh strawberries, raspberries and pomegranate make a visit. It’s a full-blown food rhapsody!
Where to begin? Time is ticking away, the porridge is cooling down. The race is on for a perfect match, but don’t worry - there is always a second helping. The elbows need to travel slowly and mindfully if we are to avoid chaos. At last, tuck in.
As the combinations change according to our mood and season, the constant that remains is the ritual of spending this time together. What a way to start a day. Another constant are the whole foods. With so much diversity and fibre, the luxury porridge is not only a feast for us but also for our microbiomes. Science is just scratching the surface of how important a varied diet is for our health and wellbeing. Check out Tim Spector’s and Felicia Jacka’s work. The idea is to eat 30 different plants a week and never be shy on dietary fiber. It’s rocket fuel for the bugs. And super fun for the kids too as they have the opportunity to experiment and be curious about food.
The Sunday luxury porridge also reminds us that we all have the power to turn something ordinary into something extraordinary. In this case, a fun, ever-changing, nourishing and delicious breakfast that is as much about enjoyment as it is about connection.
Before we say goodbye, here are some snapshots from our luxury moments. All of this led us to have a pantry cupboard, half of which is taken up by the porridge toppings.
Till next time,
