Now, everybody likes a bowl of curried something for breakfast, particularly on hot summer days that remind one of the Raj. I find that curried oatmeal goes best with some kind of fruit or jam. Earlier this year we went on a trail mix kick, but decided that since our car wouldn’t fit on any of the local trails we’d give it up. That left us with some spare fruitlike substances, including an almost full container of date bits. Date bits are to dates as chicken McNuggets are to poultry, except for the deep fat frying part. They’re small, machine-processed, half-raisin-sized chunks of dried dates, with the occasional date by-product. They’re not crunchy, but neither are they raisin-soft. I used a couple of heaping dinner teaspoons, since heaping is the only way the bits fit. Don’t worry about getting too many — they’re like human skulls, in that they don’t stack very well.
Setup: 1/3 cup of stone ground rolled oats, a quarter-inch strip of Golden Curry roux, two dinner teaspoons of potato flakes, two dinner teaspoons of date bits (carefully screened to remove any stems or palm fronds), one cup of broth (your choice, I used a mix of pork and oxtail), salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the dates when you start and the potato when you take it off the stove.
Results: Very good. The cooking softened the dates to the point that I didn’t notice them, and the date flavor leaked out into the oatmeal so you had a blend, rather than just a date-flavored object in an oatmeal-flavored matrix.