Like people in any profession, you observe the work and admire select people in your field. For me, Margaret Tung at The Atlantic consistently posts recipes I love. Granted, in total that is three recipes, but still, what are the chances of me truly loving all three? In fact, her chocolate cake has become my Passover cake (for those who accept legumes), and her blood orange cake is beautiful (and based on a recipe by Ina Garten whom I also love). So I was not-all-too surprised when I decided to make Margaret’s pumpkin oatmeal that it was outrageously delicious, nutritious, and filling.
The recipe is so simple, yet adds a flavor component that completely changes the texture and flavor of the everyday oatmeal. The recipe calls for pumpkin spice and walnuts, and not having either on hand, I skipped them and still the overwhelming feeling of fall and pumpkin pie filled my bowl. Of course, I now have the wheels churning: pumpkin oatmeal muffins with chocolate chips? Pumpkin oatmeal pancakes? Keep your eyes peeled for a future pumpkin post….