yes, I live in singapore. yes, we have a blazing sun, and temperatures that average the three-zero.
and no, our tropical climate doesn’t allow for the seasons.
but for some reason, I’ve been craving warmer flavors like pumpkin and spices like cinnamon – and those are no-brainer additions to my daily bowl of hot porridge. here’s some inspiration if you’re thinking of shaking up your hot-bowl routine:
toasted almond meal makes for a fragrant protein addition to breakfast (which should help with keeping those hunger pangs away a couple more minutes or so)
mixing store-bought ground spices (yes, the horror) into oatmeal works best when it’s just been cooked thick and hot, before you add your milk – they tend to float above liquidy mixtures without properly homogenizing
and a mixture of grains makes for the best porridge – great texture, nutty flavor, and higher nutrition. my current favourite = pearl barley + cracked wheat + cracked rye = delicious.
p.s. porridge recipe here, if you’d like your own bowl of comfort in the morning. I cook and portion out at night, before a 3-minute nuke in the morning: fuss-free and completely brainless.
it’s coming to nearly ten months now that I’ve left london – and I try very hard not to think about it: there were fantastic memories during fantastic years, with people who’ve made a big difference in my life. I came across this photo – below – in my archives, taken during one of my visits to le pain quotidien (my absolute favourite breakfast hangout in london) and it made me think very hard.
breakfast is my favourite meal – it dictates how the rest of the day is going to go – and though I head out to brunch regularly with friends, it’s my day-to-day breakfast of hot grain that helps remind me of the times in that glorious city. I’ve had this same breakfast every day since coming back, with variations in grain and stir-ins, but the recipe, and the idea is built upon mornings – and anytime, really – of hot oatmeal in gloomy (but so lovely) london.