ramblingtart » sharing stories and art with the world from Australia

Masthead header
ramblingtart bio picture

Sunrise in the Bush and Black Currant Porridge

There are some moments of beauty on our farm that are so magical they stop me in my tracks. This was one of those moments.

I was taking the early morning shift feeding the goats and got to witness the sun rising through the bush, turning the dark, shadowy places into ones of shimmering gold.

It was glorious. Utterly. Any scattered thoughts were stilled, any unsettled feelings calmed. I felt the weights of mind and spirit slide off, replaced with deep peace and calm.

I used to think it was horrible to have to wake before sunrise. Now I treasure it. Those glowing moments of burnished splendor make all sleepyheadedness disappear.

This morning held beauty of a different kind: thick fog blanketing the world, muffling all sound, making us feel like we live on an island. On such a morning porridge is the only sensible breakfast.

When I was a little girl living on the prairies of Alberta, Canada, I used to wake up with my brothers in the wee hours of the morning to eat breakfast before they headed out into the cold darkness for hockey practice. My Mum would make us variations of porridge: porridge with plump raisins, honey, and farm fresh milk, chocolate porridge for special occasions, and, my favorite, porridge with butter and dark brown sugar. That’s what we had this morning with the twist of Muscovado sugar and lovely black currants. As always, it filled my belly and my spirit with warmth and coziness.

What is your favorite warming breakfast? xo

Black Currant Porridge with Butter and Muscovado Sugar
Serves 2

Ingredients:

1 cup rolled oats
2 cups water
1 tsp ground cinnamon
1/4 black currants
pinch of salt
2 Tbsp butter, divided
2 Tbsp Muscovado sugar, divided

Directions:

  1. In saucepan combine oats, water, cinnamon, currants, and salt. Bring to boil over medium high heat and cook, stirring occasionally, about 4-5 minutes until porridge is done.
  2. Divide porridge between two bowls topped with 1 Tbsp each of butter and Muscovado sugar.

 

Email to a friend Work with me 69,109,97,105,108,32,109,101em liamE Subscribe by email Shop

Bush Rambles and Pickled Beans » Rambling Tart - […] a gorgeous morning, quiet and still, the rising sun setting the grass heads aglow. The sky isΒ clear after a week of heavy clouds, wild winds, and the […]

Autumn Treasures and Free Shipping for Wood-Burning » Rambling Tart - […] it’s time to settle in my coziest spot with coffee and a bowl of porridge with cranberries, salted butter, and […]

Anna - shenANNAgans - Gosh your farm is gorgeous. It should be listed on ‘places to visit when in Australia’. So pretty. I am going through a massive porridge munching time, with honey, lots and lots of honey. πŸ™‚ Yarm. PS: Ive never heard of Muscovado sugar, looks delish.

Krista - I do too, @MyCustardPie:disqus πŸ™‚ I love fresh blueberries, but dried ones don’t do anything for me. πŸ™‚

Krista - Stew on toast sounds marvelous, @budgetjan:disqus πŸ™‚ I’ve had beans on toast and creamed corn on toast since being in the Southern Hemisphere, and now I need to try stew. πŸ™‚

Krista - I’m so glad, dear @disqus_WseMqaTPwi:disqus xo

Krista - I must pick up cream this week to try my porridge your way, Hotly Spiced. πŸ™‚

Krista - So glad it sounds delicious to you too, @GourmetGetaway:disqus πŸ™‚

Krista - How do you usually eat your porridge, @disqus_v9uRgGTGfe:disqus ? πŸ™‚

Krista - I would happily make extra to share with you, @lizposmyk:disqus πŸ™‚

Be Your Own Sunrise » Rambling Tart - […] I’m grateful for the sunrise each day, reminding me just how beautiful life still is, even when it’s […]

MyCustardPie - I much prefer black currants to the much hyped (and easier to transport) blueberry. Lovely, lovely pics – especially the one of the grasses with the light shining through.

Hotly Spiced - This looks like a very warm and comforting way to start the day. I grew up having porridge for breakfast and my favourite way to have it was with cream and muscovado sugar xx

Jackie Smith - What a lovely way you started your day and thanks to this beautiful post, I too, started my day in a lovely way.

budgetjan - We had left over stew on toast for brekkie this morning. We don’t often have that so it was delicious. It certainly was a golden morning in the first photo. The photo of the light behind the pink grass is gorgeous. Have a lovely day.

Gourmet Getaways - I can smell the fresh, crisp air just by seeing your photos, Krista! That porridge is sooo right for me, especially with the healthy sugar. Looks yummy!

Julie
Gourmet Getaways

Maureen Shaw - I have to agree with you that there’s something special about starting a day at sunrise. A lot of porridge gets eaten around here but I’ve never tried it this way. I will now.

Liz Posmyk - Krista, your porridge looks divine, in fact, pass me a spoon please! What a way to start the day… both in terms of catching that beautiful sunrise, and eating this!

Krista - So do we, Tandy. πŸ™‚ Ever since I moved to Australia, pre-sunrise has been my morning routine. Now that I’m used to it, I love it! πŸ™‚

Krista - Oh good, @wanderingsheila:disqus ! πŸ™‚ I love it too. So comforting and nourishing. πŸ™‚

Cathy - That looks so good Krista – porridge is one of my favourite breakfasts πŸ™‚

Tandy | Lavender and Lime - I will have some currants left over from baking so will try this with my oats. We wake up before thesun most mornings πŸ™‚

Your email is never published or shared. Required fields are marked *

*

*