I adore Autumn mornings on our Queensland goat farm.
They start misty and quiet, thick waves of fog rolling over the fields and into the bush.
Then the sun eases over the neighboring hills, turning the fog into golden clouds like a blanket of light.
Every spider web and blade of grass are highlighted as if with a golden pen, each tiny detail radiant in the growing light.
As the sun climbs higher the soft grasses are turned into dancing fields of light, feathery and soft.
I can’t get enough of it.
On such mornings, hot breakfasts are in order. This weekend we used up leftovers by making Spiced Currant Rice Porridge with Pear Caramel Sauce. Scrumptious.
This morning I made Creamy Semolina Porridge studded with cranberries. I’d never had semolina porridge before, but my friend Ann insisted that I would love it and she was right. It truly is comfort in a bowl, akin to the Cream of Wheat I had as a child in Canada. After only one bowl I am a loyal fan.
What is your favorite kind of morning?
Cranberry Semolina Porridge
Serves 2 hungry people or 4 regular
1 cup semolina
3-4 cups milk
pinch of salt
1/4 cup dried cranberries
brown sugar or caramel sauce
- Place semolina, salt, and cranberries into saucepan and add milk, stirring to desired consistency.
- Place on stove over medium-high heat and bring to boil, stirring regularly.
- Reduce heat and simmer 5 minutes, stirring often to prevent sticking.
- Ladle into bowls and top with brown sugar or caramel sauce and cream.
- Serve warm.