This morning I woke up at 5, which was actually 6 yesterday, but didn't remember the time had changed until I saw the light starting to change outside. It will take me few days to get used to the Fall Back time change. I decided to go outside and take few pictures in the early morning hours, before the sun came up, something I should do more ofter, it is so magical.
There are so many wild birds where I live and the best time to see them is in the morning. One of the most prominent birds in town is probably the Canadian goose, a migratory bird that apparently figured it out that this area is perfectly fine to make it a permanent home. They normally spend time in the many grassy areas around town, but being water birds this morning they were in their element, just beautiful.
The weather has changed rather suddenly and the fall temperature fell sharply the past week. While I enjoyed being outside so early and in the company of just wild animals, I quickly became pretty chilled. When I got in the car I decided to make oatmeal for breakfast. Oatmeal is one of those things you can make in myriad versions, adding just oats and water or plenty of goodies, to your heart's desire. Below you can find the version I made today, next time I might change it up a little. Pecans would work, so would banana slices added at the end. Mental note to self, make this more often, it is so good!
1 1/2 cups thick rolled oats
1/2 cup cranberries
1 apple, peeled and diced
1/4 cup of brown sugar
1 tsp ground cinnamon
1/2 cinnamon stick
2 cups milk
Mix all the ingredients in a heavy bottom sauce pan. Bring to a boil and simmer until thickened and cooked through, about 10-15 minutes, adding water as the oats cook to keep it creamy. Eat warm. Serves 2.
Avena Cotta con Mela e Cranberries
150 gr fiocchi d'avena
50 gr cranberries secchi o uvetta sultanina
1 mela, tagliata a dadini
30 gr zucchero di canna
1 cucchiaino di cannella
1/2 stecco di cannella
500 ml latte parzialmente scremato
Aggiungere tutti gli ingredienti in un pentolino con fondo spesso. Portare ad ebollizione e lascire sobbollire fino a che i fiocchi d'avena sono cotti, 10-15 minuti, aggiungendo acqua quanto basta per mantenere una consistenza morbida. Servire caldo.