Autumn reminds me of being at my grandparents’ farm in the southwest of France as a little girl. There would be a cluster of buckets on the kitchen bench filled with the last of the fruits my mamie had managed to rustle up from the surrounding orchards. Summer had travelled on, away from the cornfields, the barn, the big stone house.
But autumn was by no means a sad time. L’automne was synonymous with chestnut roasting season, and that was enough to excite some of my father’s fondest childhood memories. We would all take the car to a nearby chestnut forest with a hoard of buckets (my grandparents had in buckets what I have in odd socks), and fill them to the brim before driving back to the farm and roasting them batch by batch to crack open after dinner. My papy taught me how to use a nut cracker, but my little fingers rendered it a useless tool and so I just cracked them with my teeth, a big grin plastered on my face as my papy grumbled and mamie laughed. It was truly a beautiful time of year.
Fast-forward ten years, and autumn has a host of things to love in this world so utterly different from that of my assiduous farmer grandparents.
The sweet and spicy promises of autumn in urban society fill me with excitement for the coming months. Who can deny the curative properties of snuggling up on the sofa watching Modern Family? Or else the enchantment of donning a beautiful pair of boots and a romantic trench coat to grab a pumpkin spice latte en route to seeing Catching Fire?
It’s definitely a wonderful season to dress, too, and the temperate weather lends itself to a dexterous versatility in our wardrobe. Which is great news for me. Although I love switching things up for sweater weather, I won’t be casting loose my boyfriend jeans for a while yet!
In any case, here is my version of an awesome fall recipe by Elsie and Emma on A Beautiful Mess (click for original recipe). Enjoy!
- 1 cup quick oats
- 1 teaspoon cinnamon
- 2 tablespoons honey*
- 2 cups milk
*1 tablespoon per portion is how I like mine, but you can adjust the amount to your liking.
- Combine the oats and 1 ½ cups of milk in a saucepan over medium to high heat, stirring continuously to get a nice creamy consistency. Add a generous pinch of cinnamon. Once the oats have absorbed the milk, take them off the heat and put to the side.
- Foam the rest of the milk. I used my Nespresso milk foamer on the warm setting (definitely recommend it for anyone looking for a good foaming solution!) but you can use a foaming wand if you have one or just whisk the milk in a saucepan over medium heat until you get a nice latte foam.
- Spoon the oats into two cups or bowls (does anyone else eat their breakfast out of a mug?). Add a dollop of honey. Top with some of your milk foam and dust with cinnamon and it’s ready!
This was so delicious, can’t wait to make this for brekky every morning in our little house in France over Christmas. The colder weather definitely has its perks