There is poetry in the porridge – autumn recipes

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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.

Copper-gold porridge

oatmeal cooked half and a half with water and almond milk

apples diced

cinnamon

linseed roasted in a dry frying pan

a small teaspoon of peanut butter / natural one, 100% rosted peanuts, only /

Date porridge

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

Crunchy porridge

oatmeal on water and almond milk

1 apple

teaspoon of honey

pumpkin seeds rosted in dry frying pan

a pinch of cinnamon

Raspberry porridge

porridge cooked in water and milk

1 banana

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 🙂

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3 Comments There is poetry in the porridge – autumn recipes

  1. Sharon Watts 20 November 2020 at 15:24

    I love the way you present this simple food with memories and delicious extras stirred in! I will take more care now, usually raisins and cinnamon are all I do (topped w/maple syrup). I like to experiment with grains, and recently made a millet porridge with cinnamon, sweet potato, and dried tart cherries. But oatmeal is the “go to” classic! Right now adding dates to my shipping list 🙂

    Reply
    1. Sharon Watts 20 November 2020 at 15:26

      I meant to say “shopping” list, but if we enter another lockdown I may have to order my dates by mail 🙁

      Reply
    2. Blue Tram 21 November 2020 at 12:55

      Sharon, thank you. I am pleased to hear that the recipes inspired you. I also want to try maple syrup like you, So, I add to my list it. 🙂

      Reply

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