A few snapshots from my weekend so far:
My sister suffers from RP (retinitis pigmentosa) and will eventually lose her sight completely. When I found a sensory garden at the University of Alberta Botanic Gardens, I had to take her over there. She’s also a writer, and asked me to do a little photoshoot for her blog while we were there. Naturally, I had to snap a few photos for myself, too!
I took most of these photos in the Japanese Garden, which has always been my favourite part of the complex. It’s very serene and feels harmonizing for me. You should see it in winter, the Luminaria festival is breathtaking. Of course, a trip to the gardens wouldn’t be complete without picking up a bag of butter pecan crunch popcorn from the gift shop. That’s my little pot of gold in the pictures up there, a girl’s gotta have her treats!
September is only days away, and the coming of fall always fills we with a sense of joy. The colours, the cuddly sweaters, the starry night skies and frosty mornings, I love them all. Cooler temperatures also gives me an excuse to get creative in the kitchen, so I’m whipping up a maple peach topping to use on my porridge. Who doesn’t love a hot breakfast on a cold morning, am I right? If you’re looking for a way to add a little extra loving to your homemade porridge, I’ve got a couple of ideas for you:
Cinnamon Apple Topping
1 medium apple, cored and sliced. I like a tart apple, but it’s your choice.
1Tbsp butter, or an oil of your choosing, but butter tastes the best
Sprinkle of cinnamon to taste
Sauté ingredients until apples are cooked through, but still have some bite. Serve over warm porridge, with cream and sugar.
Maple Peach Topping
1 sliced ripe peach, preferably freestone, it makes it easier to remove the pit and slice
Water enough to cover the peach slices
1/4 cup of pure maple syrup
A knob of butter
A pinch of brown sugar, again to taste
Bring all ingredients to a simmer in a saucepan over medium heat, stirring occasionally. Reduce to low and let stew, stirring occasionally, until peaches are soft and the liquid is reduced to about half. Turn off the heat and smash the peaches up with the spoon. This one is quite sweet, so I will use it instead of adding sugar to my porridge. Serve over porridge with cream.
By the way, I have sought out a couple of really good recipes for porridge. I’m not a fan of the instant stuff because I find it way too sweet. So I always make my own, using either rolled oats or quick cooking rolled oats. Usually there’s a decent recipe on the package, but I quite like the overnight method in ‘Outlander Kitchen: The Official Outlander Companion Cookbook’ by Theresa Carle-Sanders.
Well, that’s about it from me for this week. If you give either of my toppings a try, I’d love to hear your thoughts! In fact, just talk fall goodness to me, and we’ll be friends for life.