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Cereal: when you're hot ,you're hot

© Bob Ewing

Yesterday, it rained and rained and rained. Fourty three centimeters fell from early morning to early evening, then the wind took over. I opened the balcony door to watch and the wind almost sucked me out of the kitchen onto the balcony. You could feel its power. I enjoy realizing that ther are forces so much greater than us. It keeps me humble and aware.

The Autumnal Equinox is near. The days are growing shorter and the nights longer. The wind, carries, just a hint, of Winter's promise. The Wheel of Life is turning and Fall is near. The Sun is still strong when the clouds are not covering it or the wind howling you can feel its energy .

This is a difficult season tfor clothing, one minute you are hot, the next cold. It all depends upon the wind and clouds. Go out in the morning dressed for fall and by lunchtime you wish you were wearing shorts.

I enjoy cerals, both cold and hot. Hot cerals I usually have for breakfast but the cold ones, bran flakes or raisin bran I eat as a snack or for lunch as well. I don't use cow's milk . I prefer an organic soy milk. The taste and texture are more appealing and I am reasonably certain it is safe.

I'm not a big fan of instant hot breakfast cerals. . I prefer my porridge to be made from large oats that need 15 minutes or so to cook. Porridge is made from wheat and wheat is one of the world's major food crops.

It can be grown by the home gardener, but unless you have enough land or don't want to grow anything else, I'm not sure that it is worth the effort. Wheat flour is relatively inexpensive if you are interested in making your own bread and porridge is quite cheap.

One of my favourite winter breakfast foods is Red River Cereal. One of the most important things to remember is that ceral can be a complete breakfast in a bowl, add a little fruit and milk and there you go, everything you need to start the day.

Cereals also store well, so you can look for sales and, if you can, stock up, thus reducing your overall costs and the number of trips you make to the store to shop.

Oats and other grains have a very long history. In future weeks we will explore their origins and look at sometimes rare types like couscous and spelt. We will also talk about flax its health benfits and how easy it can be to include in your diet.

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