writer’s Breakfast

Ingredients:

• Rolled Oats

• Tahini

• Lemon

• Olive oil

• Figs

• Vanilla Extract

• Turbinado Sugar

1. Cut two-or-three figs in half and cook in a thin puddle of olive oil (in a medium pan) over low-to-medium heat. Cook on cuts until the flesh darkens and melts.

2. While figs are cooking, add one cup oats and one cup water to a small-to-medium sized pot. Low heat.

3. Once lightly boiling, add two tablespoons of tahini, juice of half a lemon, one teaspoon of vanilla extract, and three tablespoons of turbinado sugar. Stir until incorporated. Let cook for five minutes or until the initial foamy froth on the pot’s edge becomes heavy, defined bubbles that spew centrally.

4. Turn off burner and place in bowl.

5. Lemon zest, olive oil, and figs for garnish. (Add choice nuts and berries, if desired).

6. Salt to taste.