Thursday, February 8, 2018

Beston's Breakfast

Photos By Salt Water New England
I brought in basket after basket of firewood, till the corner of the room resembled a woodshed. Then I folded up the bedclothes, threw my blanket over the couch, lighted the oil stove, and prepared breakfast. An apple, oatmeal porridge, toast made at the fireplace, a boiled egg, and coffee. 
- Henry Beston, The Outermost House, 1928 <http://amzn.to/2jMImOt>












17 comments:

  1. OK, guess I will get out my bread machine that I have not used for years! Can smell the bread, hear the fire crackle and had oatmeal this morning. I love winter! PA

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  2. Those photos are just dreamy! It is currently 85 degrees here in Southern California, and not lovely.

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  3. Wow. Delightful. A few years back you posted a sugar shack. I ventured to one close by for the first time and was served maple syrup over vanilla ice cream. Hooked. Now I will try it on oatmeal. There is a row of my grandmother's pitchers in the kitchen window and you have inspired me to start using them. Have you ever tried the fresh Anadama or oatmeal bread from the Cupboard in New Harbor? When they open in the spring you should give it a try. Their cinnamon buns are the best in the world.

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    1. Oh, The Cupboard...the best. Only downside is that you have to be there when they open (or before) to make sure you get their sticky buns. Can usually get cinnamon buns a little later in the morning, but not much.

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  4. McCann's Steel Cut Irish oatmeal (not instant), a handful of dried tart cherries tossed into the pot when it begins to spit (after about 20 minutes of simmering), with brown sugar, walnut pieces, and a bit of half and half on top. Cut-up dried apricots will do if you run out of dried cherries. Make a double batch and keep the extra in the ice box overnight to nuke the next morning.

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    1. Okay, Dave, your description, along with these lovely pictures, has convinced me to try oatmeal again. I haven't had it since childhood, when I had to eat it (no choice) and thought it tasted bland, gooey, and slightly metallic. Oh, and I LOVE Winter!

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    2. I have a bowl every morning with sultanas. Try it. :)

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  5. ahhh....beautiful pics. We use our bread machine regularly (well, my husband does...I watch), we make steel cut oats with all the fixin's, and of course maple syrup, since we are Vermonters. Yes, we love winter, too.

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  6. Can you tell me where that mug with the chart across the bottom is from? My sister needs some of those!! Thanks!

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    1. Saltbox Pottery in Woolwich, Maine, used to have a similar one.

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    2. Thank you, Bitsy! It is indeed a King Size Chart Mug, custom ordered from their Etsy page. Entry here: http://www.saltwaternewengland.com/2016/04/saltbox-pottery-mugs-made-by-hand-in.html

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  7. Bless all y'all heart, one of these days you will discover grits.

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    1. As an East Texan, there is nothing better than grits, biscuits, bacon for breakfast.( East of Interstate 45, grits, west of Interstate 45, hash browns....East Texas is more ' Southern' than Western.)

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    2. What is the difference between grits and polenta? I once had cheese grits in New Orleans. They reminded me of polenta, except perhaps coarser. They were quite delicious.

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