Okay, that’s it. Each day in October, as temperatures hovered in the 70s and 80s, I reassured myself that tomorrow would feel like fall. Well, maybe not tomorrow, but the day after that. Or the one after that. Or not at all.
But it’s November, people — stuff-your-face-with-turkey month — and I barely need a jacket. Don’t get me wrong; the weather has been wonderfully sunny and breezy, a refreshing 63°F, even. But it just doesn’t feel like I should be gearing up for pumpkin pie and cornbread stuffing.
I’ve been trying. I’ve made sweet potatoes and apple spice cakes and so many other “fall” dishes that you’d think I ate them cozied up beside a roaring fireplace. I guess I figured I could will the arrival of autumn weather. But alas, my efforts were in vain…
I will concede, however, that recently the mornings have felt like fall, with the crisp sort of air that turns the tip of my nose red and makes my eyes water. The first morning this happened, I was so happy that at least something felt fall-ish that I broke open my jar of steel-cut oats and made a big pot of oatmeal.
As far as I’m concerned, on cold mornings nothing beats a big bowl of hot cereal, and steel-cut “Irish” oatmeal is one of my favorites. Steel-cut oats come from the inner portion of oat kernels and have been cut into only two or three pieces. They have a nuttier flavor and chewier texture than the more familiar rolled oats, which are flake oats that have been steamed, rolled and toasted.
To make the naturally nutty flavor of steel-cut oats even nuttier, I toast mine lightly before cooking them. I figure if I am going to be warm and toasty, the cereal should be too.
So let’s go, Autumn, time to get down to business. This hot cereal will only fool me into believing it feels like fall for so long, and turkey day is just around the corner.