Love and marriage

L and JWe are just back from a long trip east where, among other things, we attended the incredibly fun wedding of Kyle’s cousin Joel and his new wife, Gina. When I say incredibly fun, I might actually mean the most fun I’ve had in years. Years! The food was wonderful, yes, no doubt –  but the band! Oh the band. Gina was a relaxed, happy, gorgeous bride and her ease and delight filtered through the weekend like sunlight. We got to see Kyle’s brother and his wife, whom we see not nearly enough of since they live in Raleigh, NC; our two once-little nephews refuse to stop growing between visits and are getting downright enormous. Kyle’s aunts, uncle, grandparents, and cousins have remained the same size, best I could tell, but it was wonderful to see them even at that. 

LucasGina and Joel were married at a special place – a grand old beauty of a hotel. Planted on the edge of the continent, she sits stately and wise, haughtily impervious to the salty sea air. I imagine that if you listen closely in the hallways you would hear ghostly echoes of wonderfully storied footsteps from long ago. We were with our 1 and 3 year old, so we (along with our neighbors, I’m afraid) didn’t really hear much of anything at all, except for excessive scream-y excitement about the swimming pools, which we could see from our windows! (I’ll spare you the repetition of this particular phrase, and assure you that yes, each and every single time you open the gauzy sheers, the pools are indeed still there! And yes, even though we swim in pools every single week here at home, these were still indeed totally shriek worthy!)

Jacob

We came home to the usual business of unpacking, and laundry, and an empty fridge. Originally I was supposed to be in LA while Kyle managed the unpacking and laundry and emptiness, because my dear dear friend Ann also got married this past weekend – she was kind enough to do it on Sunday afternoon, and I was silly enough to think I could jet back to San Francisco from the east coast early Sunday morning and then scoot down to Los Angeles on the short flight, to celebrate with her and her new husband, Matt. United put an end to my silliness with a flurry of rescheduling – and now my heart breaks a little bit each time I see another photo pop up on Facebook of Ann with her joy-filled smile and her towering blue heels. Bah. ( … by which I mean congratulations, I love you).

Lucas

While we’re on the subject, I’m so heartened by the news that there is an official marriage-equality plank in a major-party political platform this election season. It makes me feel even more like cheering for all these weddings.

Jacob

Weddings are one thing, but marriage is something else pretty much entirely. My dad and stepmom are celebrating 24 years of marriage this week (love you guys).  And you know, September is pretty much a perfect month to be married in – with its feet planted firmly in summer and the fall breeze rustling its hair, it shows us how we can compromise, how we can coexist, how we can bring together the best parts from all possibilities. Around here, September definitely shows us why we love summer – the temperatures lift, the light lingers, the markets stalls spill over with bounty. But it also brings a sweet kiss of fall – mornings crisp up so your fingers hug your coffee mug, there are those blue blue skies, and the dusk that settles down over the house come dinner time feels like it means business. The buttery light of a September dawn is some of the most appealing I know: it calls me out of bed, to savor one more summer morning even as it melts away.

Lucas

My in-laws have been married for over 40 years. I suspect that a big piece of what makes their marriage work is a shared love of food: actually, I can’t believe I haven’t already shared one of their recipes with you. Part of the reason is that my mother-in-law, Sandy, makes things a little differently each time: she is the queen of “use what you have on hand.” My father-in-law, Bob, meanwhile, sends me samples of his culinary inspirations (rosemary-citrus candles, for example) with reference to the incredible dinner they made and a suggestion that it might also inspire me … which it does, more often than not, but it’s not really a recipe.

Kyle's grandparents

This is a picture of a photograph of Kyle’s grandparents on their wedding day. His grandpa just turned 87 this week!

But a while back, they emailed me about a baked-oatmeal recipe they have been riffing on that includes fresh peaches and mascarpone cheese. My first thought as I read the recipe was, dessert! But in Pennsylvania, this is actually considered breakfast! Sandy made it for us while we were there, and I could have eaten the whole pan. And let me say – this dish makes a convincing case for breakfast or dessert. There is the reassuringly familiar chewy-creamy-oatmealiness. But there are crispy bits along the top where the sugar caramelizes, and there are creamy bits throughout where the mascarpone has melted in. That sweet creaminess is cut through by the fresh tang of little chunks of ripe peaches, roasted in the oatmeal until they are appealingly slumpy(?) and their aroma has permeated through all four floors of the Heller house.

This one is delicious, really, no matter when you eat it or what you call it. And it’s a great way to slip a couple of your last summer peaches into a special weekend breakfast. In fact, the peaches are so nice here that if you have a few more, I suggest you slice them fresh over top. No, this is not gilding the lily … it’s just showing some love. And isn’t that what makes a good marriage?

baked oatmeal

Peach-Swirl Baked Oatmeal
This recipe was adapted by my mother-in-law Sandy from The Fountain Avenue Kitchen blog. You can make it the night before and bake it in the morning, or make it in the morning, bake it at night, and then eat it cold or re-heated for breakfast. Keeps well for a couple days in the fridge, but I predict you won’t have much left to keep! Kyle likes it hot, so it burns his mouth as he shovels it from the pan. I like it cooled down a touch, so the peach bits firm up a little and the creaminess sets almost like custard. Kyle’s grandfather ate it cold, with milk poured over top. But whatever your fancy, really. Just like in marriage.

2 cups almond milk
4 eggs, lightly beaten
1/4 cup honey
1 teaspoon baking powder
1 teaspoon vanilla
1/4 cup coconut oil or butter, melted
1/2 cup applesauce or 1 small apple, grated
1/2 cup toasted, slivered almonds
1/2 teaspoon cinnamon
1/2 teaspoon table salt
2 cups chopped fresh peached
3 cups old-fashioned rolled oats
3 tablespoons mascarpone cheese
1/2 cup brown sugar

Grease a 12 inch cast-iron skillen or 13 x 9 baking dish. 

In a large mixing bowl, combine all ingredients except the oats, mascarpone and brown sugar. Once everything is combined, stir in the oats and mix well. Pour the mixture into the prepared skillet. Spread it around evenly then put dots of mascarpone cheese evenly across the top. Cover tightly with plastic wrap. Refrigerate overnight or for at least 6 hours.

Preheat the oven to 375 degrees; allow the oatmeal to sit on the counter while the oven is preheating and take off some of the fridge-chill. Once the oven is heated, uncover the oatmeal and bake 35 minutes (or until just firm in the middle).

Remove from the oven, and then switch oven setting to broil. Let it heat for a few minutes while you sprinkle brown sugar over the top of the oatmeal. Broil the oatmeal for a minute or two, until the sugar is melted and top is golden and crisp.

9 thoughts on “Love and marriage

    • Ha! Thanks Cara. Those photos are Jacob and Lucas – it’s an iPhone ap that makes the border! I hadn’t even noticed until you pointed it out – how funny.

  1. Hannah- I’ve been following your amazing blog for a few months now, but I’ve been quiet about it (not like me at all!). I am absolutely keeping this baked oatmeal recipe on hand for my next breakfast with guests. One of our travels this summer was to Orlando where my step-mom, brothers, son, and I stayed in a timeshare apartment. My step-mom, Melinda, you might remember her, made wonderful oatmeal for breakfast almost every morning and really spoiled me with her delicious concoctions! I think I’ll make the baked oatmeal dish for her sometime soon as a token of my love and appreciation. Thanks for sharing your stories, pictures, and amazing recipes! Jen Hilton

    • Jen! Of course I remember Melinda (and N, J, S, Z, R and B! Such a great family). What a loving idea to use this as a thank you! If you’re going to make it with peaches it will have to be very soon indeed – but I suspect once peaches are gone this could work well with apples, too – or dates – or some of the other usual suspects with oatmeal … You’ll have to tell me how it turns out. Thanks for speaking up – I love knowing that you’re reading! – and you’re right, quiet maybe isn’t the first word that comes to mind ;)

  2. I love the pictures! They look old timey and special, just like the place sounds. The description of September as the best of both worlds – so true. The oatmeal recipe is like a parallel (intentional?) – peaches are so summery, but it seems like oatmeal is more a fall food. I will definitely have to try this one – with almonds and oats and fruit, I can support the position that this is breakfast fare.

    • Hi Lisa! I hadn’t thought of the recipe’s September parallel (maybe because I eat oatmeal year round?) but you are so right. How funny. I’m glad you like the photos – they are just from my phone, but they capture a bit of the joy and magic of the event. (Though I must add, that last picture does NO justice to the oatmeal, which was actually rather pretty, and which smelled even prettier!). Now – enjoy your breakfast …

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