I Love Ginger

We used to have porridge just once a week – Monday morning breakfast, but since we were introduced to those lovely little stem ginger balls – in size a bit of a cross between a large Malteser and a small golf ball – twice a week is our new routine.... I took over cooking and stirring the porridge in France when Graham was busy lighting fires and getting the house warm at the start of the day. He gave nods and signs of approval so I continued to make it back in England. Half milk and half water to a cup of oats, add a good pinch of salt, a few Goji berries (a present from one of our daughters), cook slowly and stir from time to time. Very nice with honey, a little evaporated milk or even cream if it's around – and of course, the delicious stem ginger cut into small pieces and scattered on top! Ginger makes all the difference – I have always loved the taste of ginger and receive many ginger based gifts, but lately I've found that it also has medicinal qualities – particularly in my case, to do with bones and also keeping calm!
This is turning into a bit of a recipe book – hope you enjoy this ginger entry.



Ginger tea and ginger biscuits,
ginger cake and ginger chocolate,
ginger in curries and ginger in flans,
ginger in wines and ginger in jams.
Ginger marmalade and gingery pigs,
ginger with rhubarb and ginger with figs...
Who would have thought that from an old gnarled stem
so many delights and pleasures could happen!

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