Tonight, I’ll zip up my luggage, take the ride to the Ministro Pistarini International Airport, check-in, and board my flight home.
Just thinking about that makes me feel like a child on Christmas morning, ready to tear open the presents under the Christmas tree.
I’m so ridiculously excited for a couple of reasons.
Firstly, because I love flying and traveling.
The sensation of taking off in an airplane just as the wheels release their grip on the runway is breathtaking – the familiar sensation in my tummy when a plane takes off is almost synonymous with happiness – and I’m aware that I’m fortunate to be able to globetrot, even if the destination is home.
And secondly, because two years is too long a time to be away from home.
The last visit I had back to Singapore was in the February of 2013, a time that seems so far away from now. While the two years may have flown by in a flash, I’ve found myself wistfully wishing to be back home during the past few months.
This weekend, I’ll finally be back – doing all the things that I’ve dearly missed.
Sleeping in my third-story bedroom whose balcony gives way to a beautiful starry night sky; having breakfast with my parents in our newly-refurbished patio; playing with my baby cousins who probably may not recognize me anymore; cycling with my best friend against the salty sea breeze at East Coast Park; stuffing my faces with local Singaporean fare; hanging out with my grandparents; and catching up with the few dear friends who’ve made the effort to keep in touch despite the distance.
I cannot wait!!
From the Argentine summer to Singapore’s perpetual summer; it’s not a tough transition at all.
Here in Buenos Aires, there are still days of warmth and golden summer sun; but in these last days of summer, there has been a notable drop in temperature. So much so that I woke up one morning last week to 18 degrees Celcius, and had to dig around for a light scarf and my favorite black blazer.
When I’m back from Singapore, summer will literally be over; I will be flying back from Singapore’s perpetual summer, with the autumn welcoming me back to Argentina.
I’m not sure I’m ready for chillier days and falling auburn leaves just yet – although autumn is really one of the prettiest seasons ever.
But if and when the weather stays chilly, I know where I can find comfort.
I’ll find it in a big bowl of warm flaxseed porridge, topped with fresh blueberries and slivered almonds. A breakfast that’s as comforting as hugging my family after two years apart.
This is a bowl of almost-instant happiness – with just a handful of ingredients and 15 minutes to spare – I can indulge in naturally sweetened porridge that’ll keep me warm and happy.
If it’s cold where you are, and you need something that’s quick to make, nourishing for the body,and comforting for the soul, I’m sending a bowl of this, wherever in the world you are.
Blueberry & Almond Flaxseed Porridge
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 2 servings 1x
Description
With just a handful of ingredients and 15 minutes to spare, you’ll get a bowl of warm flaxseed porridge, topped with fresh blueberries and sliced almonds.
Ingredients
- 1 cup milk (dairy, almond, coconut, whichever you prefer)
- 4 egg whites
- 2 whole eggs
- 4 tablespoons of ground flaxseed (also known as flaxmeal)
- 1 large banana, mashed
- 2 teaspoons of pure vanilla extract
- A slight pinch of ground cinnamon
- 1 large cup of fresh blueberries (or other berries of your choice)
- 1/2 cup of slivered almonds (or other nuts of your choice)
Instructions
- Bring milk to a boil in a small to medium-sized pot
- Once milk starts to boil, turn heat down to medium-low and mix in the eggs and the egg whites, stirring frequently.
- When the mixture starts to thicken, add in the ground flaxseed, mashed banana, vanilla extract and ground cinnamon, and keep stirring.
- Cook until the egg whites are completely cooked through and the mixture obtains a porridge-like consistency (roughly 10 minutes of cooking).
- Serve flaxseed porridge hot with fresh blueberries and slivered almonds.
Notes
Barely adapted from: Taylor Made it Paleo (http://taylormadeitpaleo.com/2013/08/05/oatmeal-minus-the-oats/)
- Category: Breakfast
- Cuisine: Grain-free
Thanks! That clarifies it. Thought 4 egg whites and 2 whole eggs seemed a bit much. Will be trying it this weekend.
You’re most welcome! Hope you enjoy it, would love to hear how it goes for you! 😉
Wondering, do you use egg whites and eggs? I looked at the link to the similar recipe and it says to use either, but not both. Thanks!
Hi Robin, thanks for dropping by! I actually used two whole eggs (both the whites and the yolks), and it worked out fine. If you prefer a less “eggy” taste, you could use just the whites, if not you can use the whole eggs so the yolks don’t go to waste. Hope this helps!
Hello Felicia,
Yeah, we are just so excited to receive you home after a long two years of being away – now counting the hours to your arrival 🙂 HIP HIP Hooray ! ! !
So happy to be home!!! <3