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Many people like to eat porridge for breakfast, and I do it too. Oatmeal was reportedly popular as early as the Bronze Age. But do you have your own story with porridge? Mine is very simple and lives in my heart.
My grandfather cooked his porridge with milk and a pinch of salt every morning. He had a special pot for it and always prepared it with care. It was his morning ritual. I had watched simple routine for many years. And to this day I hear the sound of a spoon touching the bottom of the pot and I can see my grandfather eating his simple breakfast at the kitchen table. The spring, summer, autumn and winter look throught the window one by one. When I moved to my own flat, I started to prepere porridge for breakfast very naturally, and I have been doing it for 20 years.
Poetry is hidden in porridge
My oatmeal is water and almond milk. I like to prepare it with care and decorate it with various ingredients. The colors of the ingredients and its taste have a lyrical effect on me. So every day I find poetry on my plate. The porridge has inspired me to write a poem many a time.
Below I present you some recipes for its autumn versions.
oatmeal cooked half and a half with water and almond milk
linseed roasted in a dry frying pan
a small teaspoon of peanut butter / natural one, 100% rosted peanuts, only /
porridge on water and almond milk
dates – scalded in boiling water to make them softer.
pumpkin or sunflower seeds roasted in a dry frying pan
oatmeal on water and almond milk
teaspoon of honey
pumpkin seeds rosted in dry frying pan
a pinch of cinnamon
porridge cooked in water and milk
bunch of raspberries /fresh or frozen/
fresh basil leaves
*I add a pinch of salt to the porridge. You can use your favourtie milk or just water.
Do you also eat porridge for breakfast? How do you prepare it? Or maybe you like to eat something completely different?
Please, write it in the comment. Thank you!
Each comment makes me jump to the ceiling 🙂