Weather: 25 degrees, gloriously clear
What I’m listening to: This Love, FM Radio
As I was preparing to write this post, I realized that there is a theme throughout my childhood of hot cereal. I have a wistful fondness for the stuff that began with my grandmother often cooking up some variety of it for me on the stovetop in the early mornings when I was in elementary school – Cream of Wheat and Malt O Meal were regulars, often with raisins. Then, a while later, my step-father’s father introduced me to the incredible miracle that are long-cooked old fashioned oats with butter, brown sugar, and whole milk with a side of buttered wheat toast.
Finally, in high school, my adoptive mother would make hot rice with sugar and milk whenever I was sick. To this day, I crave it when I’m under the weather, along with her company and the warmth and safety of her cozy kitchen. Hot cereal has long been a comfort to me.
It’s no wonder that I still today adore things like grits, polenta, oats, and quinoa prepared as breakfast porridge. Quinoa, being a pseudo cereal (or supergrain), is a natural choice for breakfast, with fantastic nutritional benefits – it’s protein-rich, has more fiber than most other grains, and is a good source of iron – to name a few. Simply steam some quinoa (or reheat some leftover quinoa you have in the refrigerator from a salad or entree you made earlier in the week), stir in some vanilla or honey sweetened Greek yogurt and milk, then top it with juicy, sweet strawberries and sliced almonds.