Philosophizing About Food With Francine: Breakfast Porridge

by Francine Black

It was a perfect porridge morning. 

The woods surrounding our home were enshrouded by clouds, the power was out and we needed something warm for breakfast. It’s times like this when I’m grateful for our gas stove! 

October is the season for pears. This ancient, highly prized fruit has a history that dates back to Adam and Eve. China, where pears likely originated, is the world’s top grower and has the perfect growing climate as does southeastern Europe.  In America, the best pears are grown in Washington and Oregon, but are orchards also have a plentiful supply. 

Pears have wonderful nutritional value and their succulence is the thing of song and art. Here, I’ve sliced one onto a bowl of hot oatmeal gently scented with ginger, cinnamon and vanilla. A sprinkle of toasted nuts gives a welcome bit of crunch. 

I wish you all a very happy day!  

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.  To comment on Francine's column, log into The Expression and click the comment bubble below.

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