I spent last weekend holed up in my apartment attempting to kick a cold. By Monday morning I was feeling well enough that I was able to maintain a smile throughout my 14-hour workday. By Tuesday evening I wasn’t feeling so hot. Somehow I made it through work and class on Wednesday, although the subway ride home from 125th Street was enough to convince me to cancel my meetings for the rest of the week.
And so I am once again holed up in my apartment. I alternate between furiously cranking out emails and dozing on the couch. You can guess which one of these activities Oona favors.
Ordinarily I try to lay in supplies when I feel an illness coming on, but this time around I have been making do with what I have on hand–which led me to the revelation that bulgur makes for a tasty breakfast porridge, particularly when combined with pears from last week’s CSA share and young ginger from the farmers’ market.
Ginger Pear Breakfast Bulgur
- 1/2 cup bulgur
- 1 1/2 cups water
- 1/2 cup milk
- pinch salt
- 1/8 teaspoon cinnamon
- pinch nutmeg
- 1 small knob ginger, peeled and minced (candied ginger or even ground ginger would also work)
- 2 small pears, cored and chopped
- maple syrup
Add the bulgur, water, milk, salt, spices and fresh ginger to a small pot and bring to a boil. Reduce to a simmer and toss in the pears. Continue simmering, stirring occasionally, for 20 minutes or so until you’ve achieved your preferred porridge consistency. (Don’t be afraid to add more water.) Scoop into a bowl and drizzle with a little maple syrup.
Ordinarily I’m a savory breakfast fan, but this piping hot porridge full of spicy ginger did a nice job of clearing my head, at least momentarily.