Morning Spices and Memories: Grandpa Frank’s Hot Porridge for Body and Soul
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My grandfather, at 80 years old, had a way of turning an ordinary meal into something unforgettable. He cherished good conversation around the table, always paired with delicious, wholesome food. During those meals, he often drifted into stories of his younger years—each one rich with the flavors and textures of the past.
He was a brave young Canadian boy, barely 16, when he left his family home of ten siblings with only a fifth-grade education. With courage in his heart and little more than hope in his pocket, he crossed the Ontario-Michigan border to seek a better life. His first job? Working the assembly line at the Ford Motor Company. But no matter how busy or difficult life got, he always said one thing with certainty:
“Never leave the house without a hot breakfast.”
For him, that meant a hearty bowl of porridge, made from scratch, topped with “real” cream, a generous sprinkle of cinnamon, and sometimes a touch of nutmeg. He believed in food that fed the body and the soul—real, honest ingredients that hadn’t been “poisoned with chemicals,” as he would passionately declare.
Looking back, I realize how deeply his memories were intertwined with nourishment, not just of the body but of tradition, of health, of home.
So today, I share this recipe in his honor—simple, warm, and made with love.
Frank’s Hot Porridge
A classic, comforting breakfast that fueled a lifetime of hard work and heart.
Ingredients:
- 1 cup organic steel-cut oats
- 3 cups water
- 1 Tbsp butter (optional)
- ¼ cup cream (heavy cream or half & half)
- Sprinkle of cinnamon
- Dash of nutmeg
- Optional but recommended: baked, sliced cinnamon-apples
Instructions:
Servings: 3–4
- In a pot, bring 3 cups of water to a boil.
- Add 1 cup of steel-cut oats and reduce to a simmer.
- Let cook uncovered for about 25 minutes, stirring occasionally.
- Once thickened, stir in the butter if using.
- Pour into bowls and top with cream.
- Sprinkle generously with cinnamon and a pinch of nutmeg.
- Top with baked cinnamon apples for a nostalgic and nourishing touch.
It’s more than just breakfast—it’s a connection to where we come from, and to those who taught us the value of simple, real food. Just like Grandpa Frank, may we always take the time to sit, savor, and remember.