Porridge, the breakfast champion

The Spring Equinox has just passed. We have officially moved into Spring and for a change, it actually feels and looks like it. There is no snow and the sky are bright blue, holding no promise of any to come or any rain for that matter and we do need rain. The bush is dry, the water levels in the Lake will be low. As much as I love days like this one, we need rain and soon.

Last week we were looking at cereal and its popularity in our society, today we'll move away from the highly popular dry cereals and give some thought to the high-fibre slow cooking hot ones. I'm not a big fan of instant breakfasts. I prefer my porridge to be made from large oats that need 15 minutes or so to cook. I know companies, like, Quaker Oats 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. Next week we talk about flax which is a major ingredient in this hearty and tasty meal. 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.

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