Red River Porridge

One of the things I enjoy about being in Canada is eating Red River porridge for breakfast. The Canadians call it ‘hot cereal.’ Irene is away in Victoria on Vancouver Island this week, so I had to make my own breakfast this morning. You guessed it—Red River. Add 1 cup of water, ¼ cup of Red River, and a pinch of salt. Bring to a boil, stirring frequently. Allow to boil on low heat for 5 minutes. Remove from stove, put the lid on the pot, and let it stand for a few minutes. Add sugar to taste and serve. Delicious!

Red River is a multi-grain porridge. It looks and tastes healthy. As I gave thanks and ate it this morning I thought of how ‘multi-blessed’ I am at this season of my life. In his goodness God has blended together and cooked up so many good things. I gave thanks for them as I walked the 750 meters in the rain from the car park to Regent this morning: 

  • The privilege of being on sabbatical
  • The home we are living in – rent free, across the road from a golf course (too bad I don’t play golf!), in one of the most beautiful parts of Vancouver
  • The time of the year—spring! Trees smothered in pink blossoms and sprouting fresh green leaves
  • The fact that I am able to run for kilometers and enjoy the beauties of this splendid city—huge trees, lush vegetation, long beaches, waterways, snow-capped mountains
  • The use of a much smarter car than I drive in Jo’burg—a gift from a friend
  • The privilege of studying at Regent under men and women with great theological minds and godly character
  • The enjoyment of a fantastic bookshop and the most incredible theological library I’ve ever laid eyes on
  • Meeting and interacting with fellow-students from all over the world

I could go on and on. Red River indeed! I am so thankful. My soul is being nourished.

Am I missing RUC? Not yet. Sorry! But I know I will.

Oops, it’s lunch time! I’m going across the road to get some pizza–$1.87 a slice. I think two slices of pepperoni should do!

Thanks for your prayers.

/by