How's your day?
I received this picture in my email today. I think it’s the most wonderful looking concept and I do hope the Egyptians build it. I bet it will cost a bit though. Looking to further capitalize on one of the most well recognized structures on the planet, the Egyptian government has unveiled renderings for a glassy pyramid skyscraper—a less-than-subtle (read: 660-foot-tall) homage to the country’s beloved ancient monument and tourist attraction. I would love to see it once it’s unveiled which will be a year or two into the future I guess. The Egyptian pyramids have always fascinated me, along with a large proportion of the rest of the world I suppose. I never made it to Egypt though which is a pity. I know one couple who went and who never went near the pyramids but just had 'fun in the sun'. To my mind that would be a wasted trip..
I have been working, off and on, on my A to Z posts. Considering I post more or less every day anyway, I don’t know why I worry about doing my posts in advance. Maybe it’s just because I can with topics chosen in advance. I have the bulk of them done but it’s been a slow old process this year what with me not being 100% and Matt the same. Matt keeps saying it’s ‘cos we are old. I don’t agree, some of the things can happen to young people just as easily, like my sepsis for instance and falling on the bowling alley can happen to any damned fool who doesn’t have shoes on.
I don’t often choose breakfast recipes. I liked the sound of this even though the picture doesn’t look all that prepossessing. I haven’t had porridge in years – I really don’t know why I enjoy it very much. As a youngster I used to enjoy it with thick cream. Very good for the figure that was.
In this hearty porridge from F&W’s Kay Chun, steel-cut oats and brown rice come together under a delicious topping of caramelized bananas.
- 1 cup steel-cut oats (not quick-cooking)
- 1/2 cup short-grain brown rice (not quick-cooking)
- One 3-inch cinnamon stick
- 1/3 cup plus 2 tablespoons turbinado sugar
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 2 bananas, peeled and halved lengthwise
- Roasted chopped almonds and heavy cream, for serving
- In a medium saucepan, combine 4 cups of water with the oats, rice, cinnamon stick, 1/3 cup of the sugar and the salt; bring to a simmer. Cover and cook over low heat, stirring occasionally, until tender and thickened, about 30 minutes. Discard the cinnamon stick.
- Meanwhile, in a nonstick skillet, melt the butter. Press the remaining 2 tablespoons of sugar on the cut sides of the bananas. Cook sugar side down over moderately high heat until caramelized, about 2 minutes. Top the porridge with the bananas. Serve with chopped almonds and cream.