05 Dec PORRIDGE
Our connection with food is merely emotional.
We explore our roots through flavours and nostalgia-dipped scents.
We take a bite and we translate it into memories. It’s a combination of the reality of what was there and a memory of the experience that we’ve had. The human brain is vivid and complex like that.
Moments of shared quiet.
It’s about the multitude of gastronomical stimuli that we encounter.
It’s the momentary captures of steaming aromas as we dig into a bowl of hot porridge.
Enjoy a moment of stillness with your porridge.
I never saw the reason why porridge is breakfast food. To me, it’s simply food. I’ll have it for supper as the working day is winding down. Most of the times annoyingly preoccupied with the task I’m working on. I rarely stop to indulge and this is something that I need to work on.
But I do indulge in watching others eat.
As if I don’t really need to eat, as long as I can watch you eat. I live for those off-guard moments when you think nobody is watching you, and you are being your true self.
1/4 cup oats
1 cup almond milk
1 large winter pear
1 tablespoon raisins
a drizzle of maple syrup
1/4 teaspoon red peppercorns
Toast the oats in a pot. Pour in the almond milk and stir. Add the raisins. Let it simmer to a thick creamy consistency.
Enjoy the quiet moments.
Cut the pear in quarters and toast in a dry pan until slightly charred.
Serve the porridge in a beautiful bowl, top with the pear and drizzle with the syrup.
Don’t forget the red peppercorns. That’s why you clicked on this recipe link in the first place…
Until the next one,