Nearly every morning I have a bowl of oatmeal for breakfast. I wake up so hungry that I just have to eat right away. While the oatmeal is cooking, I chop apples, walnuts, dates or raisins and then feast on a huge serving.
Last night as I was falling asleep, I had a vision of the breakfast I would eat today and the blog post I would write about it. A message that powerful should never be ignored, so as soon as I opened my eyes, I went to the kitchen. The vision may have been inspired by the fruit I had leftover from trying a recipe by Jill Nussinow, The Veggie Queen. You can see her recipe on Veggie Queen Adventures blog.
Jill's Bright Autumn Salad includes pomegranates, persimmons, and kiwis. The pomegranates were buy one, get one free at Publix, so of course, I had to buy two. That gave me a fruit drawer with pomegranate, kiwis, tangerines, apples, strawberries and a hand of bananas on the counter. I sprinkled chopped walnuts and shredded coconut on top of the salad and enjoyed quite a feast without any oatmeal.
(I try to use local produce whenever I can. The tangerines and strawberries were local, but everything else traveled. The strawberries, bananas, and walnuts were organic.)
When I bought the pomegranate, I also picked up a clever full-color brochures from POM Wonderful showing how to get the arils (the flesh-covered seeds) out of the fruit. I had never successfully used a pomegranate in spite of trying on numerous occasions. I followed the instructions in the brochure and was rewarded with easily removed arils and a delicious fruit that I can now serve whenever I choose. You can see the same instructions at the POM website and become expert at opening a pomegranate.
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