If there’s snow, if there’s cold, if there’s rain, if the skies are overcast (and even if it’s warm and sunny), there are few breakfasts more comforting than heaping bowls of Asian congee (rice porridge also called “jook.”) Breakfast joy is a steaming bowl with a few shrimp or scallops or Chinese mushrooms within. HG likes his congee dotted with a few peanuts and modest splashes of sesame oil, chile oil and soy sauce. Some years ago, HG/BSK spent many months of the year in a Vancouver, B.C., loft. The loft was in the hip Mt. Pleasant neighborhood and Congee Noodle House was on Broadway near Main Street, a five minute walk from home. As you might have guessed, the big restaurant specialized in congee and noodle dishes. The Asian customers liked to accompany their congee with deep fried crullers and hard boiled eggs steamed in soy sauce. HG accompanied his congee with Chinese pork or shrimp crepes. With many cups of hot tea and the print edition of The New York Times, it was a wonderful way to start the day. Recently, HG discovered a good instant congee mix. The brand is “Mama” and it originates in Thailand. Quick cooking and lots of Thai flavor. Snow last night in New Mexico but HG was wrapped in Thai comfort this morning as HG dipped HG’s spoon in the congee and read the digital New York Times.
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