A wisdom in happy food

I've just finished the main parts of the brilliant Mark Girouard's book The Victorian Country House. After describing Philip Webb's somewhat tortured work on the house called Standen in Sussex (finished c1894) and of how he typically would deny himself nice food, Dr Girouard writes,
One can't help feeling that Webb would have been a happier man and a greater architect if he had helped himself to more strawberries and cream.
Standen House, from its official website, https://www.nationaltrust.org.uk/standen-house-and-garden :

More at https://associationoftimetravelers.blogspot.com/2019/12/a-wisdom-in-enjoying-happy-things.html .

Cozy Rye and Oat Porridge


Cozy Rye and Oat Porridge
serves 2 or 3

with ideas for getting ahead the night before you serve it for breakfast

Put into a saucepan and cover until needed:
         ½ cup oatmeal
         ½ cup rye flakes
         1 tsp ground cinnamon
         2 dates cut up
         pinch of salt (unless the nuts you'll be adding are salted)
Meanwhile, set aside (in the refrigerator of course if waiting to serve):
         about ¼ cup cranberries (frozen are fine)
         1 mandarin orange, peeled and sectioned
Also set aside (just on the counter by where you'll be assembling):
         almonds to taste (I used about ¼ to 1/3 cup)
         your cinnamon container from which to take what you need
When ready to start cooking, add to the saucepan:   
         1 cup milk
         1 cup water
Bring to a boil, simmer about 5 minutes, stirring sometimes.
Meanwhile, mash just with a fork, no need to be very mashed:
         2 soft bananas (this is why you don't need to add a real sweetener). 
When the porridge is cooked, stir in and heat just a bit:
         the bananas
         about 2 tbl almond butter (this makes it really luscious)
Pour into bowls and top with the other fruit (in pretty patterns if you'd like), more cinnamon to taste (maybe ¼ tsp), and almonds.

Inspired by Sea Buckthorn & Rye Porridge in Porridge by Anni Kravi