An early Fall cold wave, and I’m looking for something hearty for breakfast, and also for something to commemorate the 600th entry in this blog. That means curry. The question is, what to add to round out the flavor? Well, MJ just came back from the store with a jar of fig jam. We have a somewhat limited repertoire of jams these days, because we’re trying to avoid high fructose corn syrup and almost all commercial jams list that as their first ingredient, right before 2,4,D, Dimethyl Hydrazine.
Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of broth (I used chicken), one block of Golden Curry, one slobbery dinner tablespoon of fig jam, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the potato when you take it off the stove..
Results: Yummers. Curry always goes good with fruit, and this is no exception. I may end up using more of the jam in my oatmeal than I do on my muffins.