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When we serve this, there is very little talking, which is always a good sign. We only hear the occasional this-is-the-best-oatmeal-I've-ever-had comment float quietly across the tabletop.
Buttermilk Oatmeal with Butter-Poached Peaches and Sorgum
2 cups low-fat buttermilk
1 cup rolled oats
1 heaping tablespoon light brown sugar
1/8 teaspoon Kosher salt
4 ripe peaches (pitted, peeled)
1 tablespoon unsalted butter
1 tablespoon sorghum syrup (or maple syrup)
In a medium pot over medium heat, warm the buttermilk and stir in the oats. Add the brown sugar and salt and stir. Cover, reduce heat to low, and continue to cook for 10 minutes; stir it occasionally to prevent sticking.
Next, cut peaches into bite-sized wedges. In a medium frying pan over medium-high heat, melt the butter, and just as it starts to brown, add the peaches. Allow them to cook for 3 minutes to lightly color on one side before turning them. Cook another 3 minutes and remove from heat. Divide oatmeal and peaches between 2 bowls and garnish with sorghum. (Serves 2.)