She is silent and still, peaceful in her coming and goings. She is the eerie lullaby which lures us all to our waking dreams. She is the mysterious lady cloaked in velvety darkness, ageless and eternal. She is the reverie which we are immersed in, the muse of many poets who all but wax lyrical about her. She goes by many names, brings about the witching hour (and the stories which go with it).
She is night.
Night, the goddess which our ancestors worshipped under the likes of Yohaulticetl, Nephthys, Artume, Asteria, Breksta, Nyx. All foreign names which roll off our tongues; beautiful, untamed beauty. That is night - the alluring spell which she casts over the land, ebony umbra. We have yet to explore her depths; we fear the shadows which enshroud us, fearing that we might be lost in them.
But she is punctuated by the stars, by the bright moon who waxes and wanes. Her cloak is speckled by the stars, a million dots that are billions of light years away. She permits gegenschien and aurorae to dance amidst her presence.
She is here now, night. She brings with her silence, and stillness. There are no cars to be heard roaring down the road, no cicadas to be heard humming, no clinking glasses of people toasting one another. No, tonight is a still night. The only sound that I hear is the rhythmic yet irregular tapping of my fingers against the keyboard.
This night brings out pensiveness - the ideal ingredient for creativity. The words seem to write themselves out of their own accord, flowing out upon restraint. I don't think - I just write. I immerse myself in the task of just busying my fingers whilst the mind wanders.
She is night, she who brings about the warnings of parents to their children about the monster under the bed. She who brings about the impish grins that they later give each other whilst toasting a glass of wine.
But it is morning - and mornings ought not to have wine. Hence, I have here grapes - fresh, plump grapes bursting with warm juice which spurts out with a mere tender touch. Oatmeal is made extra creamy (and rich) with the addition of feta. It melts away in the mouth, slowly dissolving amidst incredible lusciousness. The addition of toasted pine nuts as well as toasting the oatmeal provides equilibrium in an otherwise overly flavourful dish with it's nutty, rustic essence. Enjoy.
1. Preheat oven to 200c / 400f. In a oven-safe dish, spread grapes out evenly and bake for 10-15 minutes, until a faint grape-y smell is produced.
2. In a pot, toast pine nuts over very low heat for 2 minutes or so, until a nutty fragrance is emanated.
3. Remove nuts and pour in oats. Lightly toast for 2 minutes as well, when a fragrance comes out.
4. Pour in liquid as well as salt and maple syrup. Turn up the heat to medium-low and stir occasionally.
5. When liquid is almost fully absorbed, stir in 3/4 of the cheese.
6. Place oatmeal in a bowl with the grapes, and top with the remaining cheese and pine nuts. Stir and serve. Enjoy.
-to be continued-