Breakfast & Brunch

Walnut & Raisin Steel Cut Oats

October 11, 2012

It’s sunny in Boston today, which seems appropriate since I am off to an interview this morning. By now, I have this interview process down, but it still makes me on edge the night before. I have developed some one tips of my own for interviewing:

1) Iron & try on your clothes the night before so you aren’t sweating and pressing collared shirts an hour before the interview. 2) Make flashcards of important company facts that you think you should know. I typically like to do a broad overview: mission statement, various departments, and the details for the specific position you are interviewing for. Memorize them (mostly)
3) Print your cover letter, resume and references to put in your holder. I also like to stuff my flashcards & print directions/a job description so I can review them on the train ride. This only works I guess if you have access to public transportation.
4) By now, you probably know the standard questions. Practice the “why do you want to work here?” questions – the ones that really get at the specific position.
5. Wake up early to read, listen to a podcast/the radio, shower, and make breakfast.

In the past, I have gone to interviews on an empty stomach and have felt like I was going to pass out in the room, or my stomach made some rumble that was awkward for everyone. I like fall interviews much more than summer interviews because I am less likely to sweat through my 3 layers of professional clothing….I am convinced that either a man, with less than average intelligence, or a woman, whose goal in life was to to get back at men, designed male formal wear to be some kind of suffering entrapment.

Anyway, keep your fingers crossed for me, burn incense, knock on wood – or whatever mystical ritual you think will send good vibes my way. In the background on my computer, is a picture of the world ranked ultramarathon runner Kilian Jornet reminding me that no-one told us who we were. We have to go out and become that person.

— Steel Cut Outs & Bergamot Tea —

Preparation Time: 45 min.

ingredients.
1 cup steel cut oats
4 cups of water
1 tbs brown sugar
– 1/4 cup walnuts
handful of raisins (or dried fruit of choice)
splash of non-dairy milk (almond, coconut, soy, hemp, oat, etc.)

directions.

Bring 4 cups of water to boil. Add 1 cup of steal oats and cook until the mixture thickens. Once this happens reduce the heat and allow to simmer for 30 min. While you are waiting for the oats to cook chop 1/4 walnuts and mix them with a handful of raisins. I suggest listening to a morning Ted talk or maybe just NPR – it’s nice to have a bit of company in the morning if nobody is around.

Once the oats have cooked place them in a bowl, add brown sugar, walnuts & raisins, and a splash of non-dairy milk. Pair with a nice cup of English Breakfast tea & enjoy.

*I used about 1/4 of the oats that I actually cooked. I wanted to keep leftovers to eat the rest of the week.*

For more delicious recipes with vegan steel-cut oats check out The Veracious Vegan & Oh She Glows.

You Might Also Like