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MISO-CARAMELIZED PEAR PORRIDGE

I can’t think of a better way to start the day than with this pear porridge. It’s getting a little colder and that might mean getting out of bed is a little harder, but if you’re looking for some motivation to begin your day, a warm bowl of this porridge is the perfect recipe to get your day off to the best start ever.

*INGREDIENTS*

• 1 tablespoon honey
• 1 teaspoon white miso paste (or to taste)
• 1-1/2 tablespoons butter
• 2 ripe pears, halved and cored
• 1 cup rolled oats
• 2 teaspoons chia seeds
• 2 cups milk of your choice
• 1 teaspoon cinnamon
• Pinch of salt

*DIRECTIONS*

1  In a warm pan, combine honey, miso, and butter to make caramel. 2 Place pears in caramel and cook for 10 minutes on medium-low until pears soften. 3 Add porridge ingredients to a separate pan and simmer gently, stirring frequently, until desired consistency. 4 Serve together and garnish with yogurt, pumpkin seeds, or toppings of your choice.

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Family wraps home in greenhouse

Nature House Concept

The average temperature in Stockholm in January is -3°C (27°F). For Marie Granmar and Charles Sacilotto it can be much warmer thanks to the greenhouse that blankets their home.

“For example at the end of January it can be -2°C outside and it can be 15 to 20°C upstairs,” explains Sacilotto. He was inspired to build a house-in-a-greenhouse through his relationship with architect Bengt Warne who began designing the first Naturhus (Nature House) in 1974*.

Originally Sacilotto looked for an empty lot to build an entirely new Naturhus, but he eventually settled on an old summer house on the Stockholm archipelago. Using Warne’s design, he covered the small summer home, plus an addition, in 4 millimeter glass. The footprint of the greenhouse is nearly double that of the home, leaving plenty of room for a wrap-around garden, and since inside the bubble it’s a Mediterranean climate, the couple now grow produce atypical for Sweden (e.g. figs, tomatoes, cucumbers).