September Mo(u)rn

by Kathy Humphrey

Proverbs and platitudes have assured us, in many forms for many years, that change is the only constant. Everyone old enough to have been through a few cycles of same-old, same-old knows that most change is inevitable and that railing against it has no effect but to waste effort.

Seasonal change is the most inexorable, even in a world increasingly influenced by climate change: winter, spring, summer and fall all tick around in turn and there’s not a thing we can do but adjust our wardrobes accordingly. Moments of change can bring about feelings of sadness, a sense of grieving for what has ended, particularly when it’s summer—the season of freedom, fun, and fair weather. Fall also threatens a return to routine that can feel daunting. Many among us quail at the thought of the time constraints around breakfast, lunch, and dinner during the school year. When an entire family has to be woken, nourished, brushed and dressed, and then sent on their merry ways in only a short amount of time, it’s hard to know where to start. Add to that the prospect of lunch preparation and it’s enough to drive the most sane amongst us back to bed.

Advance preparation, in lunches as in many other aspects of life, is the key to success. A muffin and a piece of fruit make a good quick breakfast, and can also go towards filling the lunch bags. Buy whole fruit (such as melons and pineapple), cut them up and keep them in the fridge for quick add-ins to your to-go meals. Smoothies, made with yogurt and fruit, both fresh and frozen, (a spoonful of peanut butter stirred in adds good flavour, too) give a protein boost to start the day.

Every end is a new beginning, and every September leads to a beautiful new season. Say goodbye to the old, embrace the new, and hop on the carrousel again for another spin around.

No-Bake Oatmeal Bars
1/2 cup butter
1/2 cup brown sugar
1/2 cup orange juice
3 Tbsp wheat germ
2 cups rolled oats
1 cup flaked coconut
1/2 cup minced nuts
1/4 cup sesame seeds

Heat butter in medium-sized saucepan. Add brown sugar and orange juice. Cook, stirring, until sugar has dissolved. Remove from heat; add wheat germ, oats, coconut, nuts and sesame seeds and mix well. Spread the mixture into a 9-inch square baking dish and chill until firm. Cut into squares, eat!

Cheese and Bacon Muffins
250 grams self-raising flour
150 grams Cheddar cheese, grated
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp mustard powder (optional)
3 slices bacon
2 eggs
100 ml plain yogurt
100 ml milk

Preheat oven to 400˚F. Cook bacon until crispy. Chop roughly. Mix flour, cheese, bacon, salt, pepper, spices. In separate bowl, beat 2 eggs, add yogurt and milk. Make well in dry ingredients, add wet and mix quickly but gently. Grease muffin tin, spoon in mixture (6 large muffins, or 10 small). Bake 15 minutes or until golden brown. Cool on rack.

Banana Prune Muffins
1/2 cup sugar
3 Tbsp vegetable oil
1 egg
3 medium bananas, mashed
1 tsp vanilla
1 3/4 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
3/4 cup chopped pitted prunes

Preheat oven to 375˚F. Grease and flour muffin tin (or use paper tin liners). In large bowl, combine sugar, oil and egg. Mix until smooth. Blend in banana and vanilla. Mix flour, baking powder, baking soda, salt and cinnamon in large bowl. Stir dry ingredients into wet until just combined. Mix in prunes, spoon into prepared tin. Bake 20-25 minutes, until cooked through.

Matrimonial Cake
1 cup chopped dates
1/2 cup water
1 Tbsp brown sugar
1 cup flour
1/2 tsp baking soda
1 cup butter
1 cup brown sugar
2 cups rolled oats

Combine dates, water and 1 brown sugar in saucepan, bring to boil and cook to consistency of jam. Set aside to cool. Blend flour and baking soda and cut in butter. Blend in sugar and oats. Press half of mixture into bottom of square pan, add cooled dates, then cover with remaining oat mixture. Bake in preheated 325˚F oven for 35-40 minutes, or until golden. Cool before cutting.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.