|Farina is yummy. The kid on the farina box is creepy.|
On a cold, winter morning, nothing is more comforting to me than a creamy bowl of farina. It's quick to make, sticks to your ribs, and carries you through until lunch time. Plus it lends itself beautifully to improvisation. Yesterday, I cooked my farina with dates, and sweetened it up further with just a dab of maple syrup. Eating it from my favorite cat cup instead of a bowl made it that much more special. Presentation is everything.
Incidentally, farina itself is not creepy. But the illustration of the kid on the box is über creepy. What's in his other hand, I wonder? A knife? A gun? Is he going to try to bite me with his perfect, creepy little teeth? If Farina Mills changes its box design, I'd venture to guess that the farina-phobic would suddenly experience miraculous recoveries.
|Cold morning comfort|
Creamy Farina with Dates and Maple Syrup
- 1 cup water
- 1/4 tsp salt
- 3 T farina
- 2 dates chopped
- 1 tsp maple syrup
- 1 T pecans or other favorite nut, chopped
- Dab Earth Balance or coconut oil [optional]
- Non-dairy milk, to taste [optional[
Heat water and salt to boiling. Whisk in farina, a little at a time. Whisk continuously or it will get lumpy. Add dates and maple syrup and cook until it reaches your desired thickness--about 3 minutes. Top with a dab of Earth Balance or coconut oil if you like – even 1/8 tsp makes the farina that much more luxurious. Add non-dairy milk to taste, if you like [I just eat mine without].