Valentine's Day used to be a tit for tat affair, early on when I was 19 and 20. It was made for show, occasion, the performance. You get older, you grow with your partner. One year I asked Nolan to pay my car insurance as a present, another we went to the spa in my hometown. This year, we bought a house and are going to Cancun on Friday. We grew older, we stopped making it harder on each other.
I try to make it easy. I get the coffee ready and wake up with our three dogs at six in the morning. I keep the TV off so he doesn't wake. I turn the heater on in the bathroom, so the tile isn't cold when he gets a shower before work. I try to make it easy for him, easier than I used to make it. When I would demand idolatry and independence and everything in between.
We always have Sundays off together. Since we'll be gone next weekend, I made something for him to wake up to. Breakfast in bed, like I do from time to time. Warm oatmeal in our cold house. We sat in the quiet morning frost, in our wood paneled room, under the faux-fur blanket my mother got us for Christmas, and realized how far we've come in six years.
Roasted Sweet Potato Topped Oatmeal
This recipe can be easily adapted to your tastes and quantities, but the sesame against the rosemary, the roasted and caramelized sweet potato against the soft and sweet oatmeal is definitely something to try before you make adaptations.
Ingredients for Roasted Sweet Potatoes:
- 1 large sweet potato, peeled and cubed
- 2 TB olive oil
- 1 TB brown sugar
- Pinch of salt and pepper
Directions for Roasted Sweet Potatoes:
- Preheat oven to 400*F
- On a baking sheet lined with aluminum foil, mix all ingredients
- Bake for 25 minutes or until caramelized and tender
- Allow to cool before assembling oatmeal (see below)
Assembly: Make your quick cooking oats to box direction for 2 people, substituting the water for almond milk. Mix in 1/2 TB of peanut butter per 1 cup of oatmeal. Top with desired amount of sweet potato, sprinkle each bowl with 1/4 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon chopped rosemary, 2 tablespoon brown sugar, and 1/2 teaspoon of sesame seeds. Eat immediately with a bit of maple syrup on top.
