Pineapple Spice Porridge

 
 

 It seems these last few months have been a time of waiting.  Just as Autumn swept in, taking summer away practically overnight, and Winter tiptoed so slowly it didn’t feel like the holiday season until the holidays were past–just as these last chilly months have been a time of slowness, gray weather, and nature taking time to retract, heal, and renew–I too, felt the wintery shift to waiting for something to begin again.  It seems that with spring coming, toying with us as it will, one day sunny and bright, the next slashing rain and bitter wind, this waiting season is slowly dwindling away.

The months of planning for the wedding have only a couple more left–it is now the season of our wedding, at least.  As I look toward the future that is beginning to take its course and ponder what I’d like it to bring–I can’t help but hope for simplicity.  Simple moments that are fully lived in the present.  Simple kindnesses shown to others.  Meals prepared with love and simple comforting ingredients.  That is my goal–to take things slowly and with care.

I woke this morning needing a breakfast of this description–one that would take a little longer than the normal splash of yogurt and fruit.  A little more thought into the spices.  That’s what this porridge has brought for me today–simple ingredients and the compensatory time to ponder what the future brings.

Pineapple Spice Porridge, serves 2
1 1/2 cups water
1/2 cup Bob’s Red Mill Mighty Tasty Hot Cereal or other similar hot breakfast cereal
dash of ground ginger
dash of ground cinnamon
dash of allspice
1 star anise
dash of pure vanilla extract
1/2 cup fresh pineapple, finely minced
plain yogurt, optional
honey, optional
 
Add spices and water to a small saucepan.  Bring to a boil.  Stir in cereal, pineapple, and vanilla.  Cover and turn down to a low simmer.  Cook for 10 minutes.   Turn off heat, stir and then let sit a couple more minutes.  Remove star anise.  Spoon into a bowl with yogurt and honey, if desired.
 

good-morning (almost summer) sunday muesli.

 

I’ve admitted it before, perhaps more than once.  I have a fondness for oats. and breakfast cereals.  and muesli.

And perhaps because I’ve woken (for a second day in a row) to sunshine and a blast of warm air, I’m in the mood for a light, cool, refreshingly summer-y breakfast.

Cue the pineapple, blueberries, oranges, and oats!

Pineapple, Orange, Blueberry Muesli
2 1/2 cups oats
1/4 cup oat bran
1/4 cup flax seed meal
~2/3 cup dried pineapple, candied orange peel, and blueberries
~1/3 cup raw cashews, toasted and chopped
  • Toss all ingredients into a container to mix evenly.  Use your hands to separate the mixed fruits.  The candied orange is especially sweet, so use a light hand.
     
  • Serve with yogurt and more (fresh) fruit, if desired!