Anne here, and today I'm talking about porridge — or as many people call it, oatmeal. 
Technically the word 'porridge' can refer to any kind of grain cooked into a mush, but for anyone with even a drop of Scottish blood, porridge means only one thing — oatmeal porridge.
Samuel Johnson, the 18th century English writer and lexicographer, best known for ‘Dr. Samuel Johnson's Dictionary’ (1755) defined oats thus: "A grain, which in England is generally given to horses, but in Scotland supports the people."
Just a tad prejudiced, don't you think? Well, it was only a decade after the failed Scottish uprising against the English. And to Johnson's definition, someone not quite so anti-Scottish responded: "Ah yes, sir, but where will you find such horses, such people?"
I was brought up on porridge, cooked the Scots way, with only oatmeal, water and a pinch of salt. I hadn't eaten it since I left home, but a few years ago I started eating it again because my cholesterol was a bit high, and oatmeal porridge helps reduce cholesterol levels.
And oh, I'd forgotten how much I like it. My cholesterol is fine now, but I still tuck into my porridge most mornings, particularly in winter. I still cook it the Scottish way, with nothing but water and a pinch of salt, and some milk added afterwards. This was my breakfast this morning. 
Johnson was right, though — oats did support the Scots people through many a hard winter. Oats is one of the few grains that grows well in the Scottish climate, and being healthy, filling and cheap, porridge was a meal eaten by rich and poor alike.
Porridge is beloved of the Scots. When I was a little girl my parents used to play this record of Scottish songs and I would sing along phonetically to this Gaelic song, with no idea of what the words meant. It's here, and it's all about making porridge — thin and watery sparse porridge. 
The traditional method of cooking porridge uses a spurtle, a stick with a knob at the end. My dad gave me this spurtle years ago when I left home. He was the porridge maker in our house. Mum would put the oats out to soak overnight and in the morning Dad would cook it. I don't use it much, though — I use this wooden spoon, but shh, don't tell.
Traditionally porridge is eaten with a horn spoon, with a side dish of rich milk or cream, into which you dip each spoonful. We simply poured milk over ours, and as kids used to make islands and seas and canals. Porridge was one food we were allowed to play with — as long as we ate it all up.
Sometimes we kids drizzled ours with golden syrup or treacle (molasses) or were allowed a sprinkling of brown sugar as a treat. My grandmother was especially fond of giving us treacle (like black molasses) because she was certain it was full of iron and therefore good for you. It wasn't, but we weren't going to argue. It was delicious. And fun.
Porridge is now Posh!
Porridge seemed to be drifting out of favor some years ago — it was seen as old fashioned and dull, but now it's experiencing a big resurgence in popularity, initially because of the health factor — it's good for you in so many ways. But people have taken it to a whole new level. Do a Google image search for 'gourmet porridge' and you'll see. People add fruit, other kinds of seeds and grains, all sorts of additions.
In England there are even porridge cafes and stands, where people can grab a quick, healthy and delicious breakfast. There's an annual porridge-making competition in Scotland where the winner receives The Golden Spurtle Award and people travel from all over the world to compete. Some of the recipes there are very far from the traditional. They look very yummy.
But isn't posh to be "Doing Porridge."
Because porridge is widely served in the British prison system, "doing porridge" is slang for doing time in prison. Not posh at all.
There are so many ways to cook and serve porridge. Here's Jamie Oliver showing a few variations. Here's a Scottish site with lots of good info.
How to ruin porridge
1) Forget the salt.
I saw a documentary once, where Prince Harry had made porridge for some friends, and it tasted terrible. He was mortified, and kept saying "But I make porridge all the time. I don't understand it." I kept telling the TV — "you forgot the salt!" It's very easy to do. I happened to mention on Facebook the other day that I'd forgotten the salt in my porridge, so it tasted terrible and to my surprise it sparked quite a debate as to whether to use salt or not.
2) Burn it.
I'll let this extract from Jane Eyre by Charlotte Bronte describe it:
Ravenous, and now very faint, I devoured a spoonful or two of my portion without thinking of its taste; but the first edge of hunger blunted, I perceived I had got in hand a nauseous mess; burnt porridge is almost as bad as rotten potatoes; famine itself soon sickens over it. The spoons were moved slowly: I saw each girl taste her food and try to swallow it; but in most cases the effort was soon relinquished. Breakfast was over, and none had breakfasted.
So now, over to you. Do you love or loathe porridge (or oatmeal)? If you do, do you cook it with or without salt? Do you jazz it up with exotic ingredients? And if not, what do you have for breakfast?
Anne, you know my opinion of porridge, I love it! Made as you said, with water and a pinch of salt. I forgot the salt this morning and had to re-make the whole thing so it tasted right. Then an added dash of milk, mixed in and one teaspoon of sugar…bliss! That along with a cup of coffee sets me up for the day.
Anne, you know my opinion of porridge, I love it! Made as you said, with water and a pinch of salt. I forgot the salt this morning and had to re-make the whole thing so it tasted right. Then an added dash of milk, mixed in and one teaspoon of sugar…bliss! That along with a cup of coffee sets me up for the day.
Anne, you know my opinion of porridge, I love it! Made as you said, with water and a pinch of salt. I forgot the salt this morning and had to re-make the whole thing so it tasted right. Then an added dash of milk, mixed in and one teaspoon of sugar…bliss! That along with a cup of coffee sets me up for the day.
Anne, you know my opinion of porridge, I love it! Made as you said, with water and a pinch of salt. I forgot the salt this morning and had to re-make the whole thing so it tasted right. Then an added dash of milk, mixed in and one teaspoon of sugar…bliss! That along with a cup of coffee sets me up for the day.
Anne, you know my opinion of porridge, I love it! Made as you said, with water and a pinch of salt. I forgot the salt this morning and had to re-make the whole thing so it tasted right. Then an added dash of milk, mixed in and one teaspoon of sugar…bliss! That along with a cup of coffee sets me up for the day.
Chris, that’s how I like it too, though without the sugar. Without that little pinch of salt it’s just bleagh! But I was so amazed how some people are positively vehement that porridge should contain no salt. Just as vehement as I am that it must have it! LOL
Chris, that’s how I like it too, though without the sugar. Without that little pinch of salt it’s just bleagh! But I was so amazed how some people are positively vehement that porridge should contain no salt. Just as vehement as I am that it must have it! LOL
Chris, that’s how I like it too, though without the sugar. Without that little pinch of salt it’s just bleagh! But I was so amazed how some people are positively vehement that porridge should contain no salt. Just as vehement as I am that it must have it! LOL
Chris, that’s how I like it too, though without the sugar. Without that little pinch of salt it’s just bleagh! But I was so amazed how some people are positively vehement that porridge should contain no salt. Just as vehement as I am that it must have it! LOL
Chris, that’s how I like it too, though without the sugar. Without that little pinch of salt it’s just bleagh! But I was so amazed how some people are positively vehement that porridge should contain no salt. Just as vehement as I am that it must have it! LOL
Is oatmeal not just the American word for porridge? Having lived in Australia and England, I’ve only ever known it as “porridge”…
I used to eat it every day in the winter months, but haven’t for years! I really do like it. In Ukrainian culture, there are other dishes similar to porridge, so I’ve completely grown up on it.
I was just debating whether or not to visit Samuel Johnson’s house when I’m back in England in a few weeks. I used to live next door to it (at the Cheshire Cheese), but never actually visited.
Is oatmeal not just the American word for porridge? Having lived in Australia and England, I’ve only ever known it as “porridge”…
I used to eat it every day in the winter months, but haven’t for years! I really do like it. In Ukrainian culture, there are other dishes similar to porridge, so I’ve completely grown up on it.
I was just debating whether or not to visit Samuel Johnson’s house when I’m back in England in a few weeks. I used to live next door to it (at the Cheshire Cheese), but never actually visited.
Is oatmeal not just the American word for porridge? Having lived in Australia and England, I’ve only ever known it as “porridge”…
I used to eat it every day in the winter months, but haven’t for years! I really do like it. In Ukrainian culture, there are other dishes similar to porridge, so I’ve completely grown up on it.
I was just debating whether or not to visit Samuel Johnson’s house when I’m back in England in a few weeks. I used to live next door to it (at the Cheshire Cheese), but never actually visited.
Is oatmeal not just the American word for porridge? Having lived in Australia and England, I’ve only ever known it as “porridge”…
I used to eat it every day in the winter months, but haven’t for years! I really do like it. In Ukrainian culture, there are other dishes similar to porridge, so I’ve completely grown up on it.
I was just debating whether or not to visit Samuel Johnson’s house when I’m back in England in a few weeks. I used to live next door to it (at the Cheshire Cheese), but never actually visited.
Is oatmeal not just the American word for porridge? Having lived in Australia and England, I’ve only ever known it as “porridge”…
I used to eat it every day in the winter months, but haven’t for years! I really do like it. In Ukrainian culture, there are other dishes similar to porridge, so I’ve completely grown up on it.
I was just debating whether or not to visit Samuel Johnson’s house when I’m back in England in a few weeks. I used to live next door to it (at the Cheshire Cheese), but never actually visited.
Sonya, yes Americans and some Canadians call it oatmeal — but here the oatmeal is the raw material, not the cooked dish — that’s porridge. Clear as mud? I think it would be very interesting to visit Samuel Johnson’s house. He was an interesting man, one of strong opinions.
Sonya, yes Americans and some Canadians call it oatmeal — but here the oatmeal is the raw material, not the cooked dish — that’s porridge. Clear as mud? I think it would be very interesting to visit Samuel Johnson’s house. He was an interesting man, one of strong opinions.
Sonya, yes Americans and some Canadians call it oatmeal — but here the oatmeal is the raw material, not the cooked dish — that’s porridge. Clear as mud? I think it would be very interesting to visit Samuel Johnson’s house. He was an interesting man, one of strong opinions.
Sonya, yes Americans and some Canadians call it oatmeal — but here the oatmeal is the raw material, not the cooked dish — that’s porridge. Clear as mud? I think it would be very interesting to visit Samuel Johnson’s house. He was an interesting man, one of strong opinions.
Sonya, yes Americans and some Canadians call it oatmeal — but here the oatmeal is the raw material, not the cooked dish — that’s porridge. Clear as mud? I think it would be very interesting to visit Samuel Johnson’s house. He was an interesting man, one of strong opinions.
I am thinking I probably will. The #1 thing I wanted to see in London that I’d never been to before: the Duke of Wellington’s Apsley House. But it’s closed until April! I am so disappointed!
I am thinking I probably will. The #1 thing I wanted to see in London that I’d never been to before: the Duke of Wellington’s Apsley House. But it’s closed until April! I am so disappointed!
I am thinking I probably will. The #1 thing I wanted to see in London that I’d never been to before: the Duke of Wellington’s Apsley House. But it’s closed until April! I am so disappointed!
I am thinking I probably will. The #1 thing I wanted to see in London that I’d never been to before: the Duke of Wellington’s Apsley House. But it’s closed until April! I am so disappointed!
I am thinking I probably will. The #1 thing I wanted to see in London that I’d never been to before: the Duke of Wellington’s Apsley House. But it’s closed until April! I am so disappointed!
Wonderful blog, Anne! I adore oatmeal—and not the “instant” or fast-cooking kind, which is very popular in America. The steel cut oats, like your father cooked, are wonderful. Though I confess, I didn’t know salt was a must. Now off to make porridge for breakfast, and will use salt!
Wonderful blog, Anne! I adore oatmeal—and not the “instant” or fast-cooking kind, which is very popular in America. The steel cut oats, like your father cooked, are wonderful. Though I confess, I didn’t know salt was a must. Now off to make porridge for breakfast, and will use salt!
Wonderful blog, Anne! I adore oatmeal—and not the “instant” or fast-cooking kind, which is very popular in America. The steel cut oats, like your father cooked, are wonderful. Though I confess, I didn’t know salt was a must. Now off to make porridge for breakfast, and will use salt!
Wonderful blog, Anne! I adore oatmeal—and not the “instant” or fast-cooking kind, which is very popular in America. The steel cut oats, like your father cooked, are wonderful. Though I confess, I didn’t know salt was a must. Now off to make porridge for breakfast, and will use salt!
Wonderful blog, Anne! I adore oatmeal—and not the “instant” or fast-cooking kind, which is very popular in America. The steel cut oats, like your father cooked, are wonderful. Though I confess, I didn’t know salt was a must. Now off to make porridge for breakfast, and will use salt!
I think I’ve told this story before, if not here, then somewhere else. When I was a child, we were poor, and didn’t have much else to eat for breakfast except oatmeal. I could not stand it. It wasn’t the taste – it was the looks and consistency of it. To my child’s eyes it looked like a bowl of (forgive me) snot.
One morning my mother tried to force me to eat it. It made it halfway to my stomach before it made the return trip and spewed all over the table. My mother (bless her heart) was not angry. She simply took the left over oatmeal in the pan and put it in the ice box. The next morning, while my siblings were eating fresh oatmeal, she took the left over oatmeal which had hardened in the icebox, sliced it and fried it in margarine for me. It was delicious! That’s mother love for you.
I think I’ve told this story before, if not here, then somewhere else. When I was a child, we were poor, and didn’t have much else to eat for breakfast except oatmeal. I could not stand it. It wasn’t the taste – it was the looks and consistency of it. To my child’s eyes it looked like a bowl of (forgive me) snot.
One morning my mother tried to force me to eat it. It made it halfway to my stomach before it made the return trip and spewed all over the table. My mother (bless her heart) was not angry. She simply took the left over oatmeal in the pan and put it in the ice box. The next morning, while my siblings were eating fresh oatmeal, she took the left over oatmeal which had hardened in the icebox, sliced it and fried it in margarine for me. It was delicious! That’s mother love for you.
I think I’ve told this story before, if not here, then somewhere else. When I was a child, we were poor, and didn’t have much else to eat for breakfast except oatmeal. I could not stand it. It wasn’t the taste – it was the looks and consistency of it. To my child’s eyes it looked like a bowl of (forgive me) snot.
One morning my mother tried to force me to eat it. It made it halfway to my stomach before it made the return trip and spewed all over the table. My mother (bless her heart) was not angry. She simply took the left over oatmeal in the pan and put it in the ice box. The next morning, while my siblings were eating fresh oatmeal, she took the left over oatmeal which had hardened in the icebox, sliced it and fried it in margarine for me. It was delicious! That’s mother love for you.
I think I’ve told this story before, if not here, then somewhere else. When I was a child, we were poor, and didn’t have much else to eat for breakfast except oatmeal. I could not stand it. It wasn’t the taste – it was the looks and consistency of it. To my child’s eyes it looked like a bowl of (forgive me) snot.
One morning my mother tried to force me to eat it. It made it halfway to my stomach before it made the return trip and spewed all over the table. My mother (bless her heart) was not angry. She simply took the left over oatmeal in the pan and put it in the ice box. The next morning, while my siblings were eating fresh oatmeal, she took the left over oatmeal which had hardened in the icebox, sliced it and fried it in margarine for me. It was delicious! That’s mother love for you.
I think I’ve told this story before, if not here, then somewhere else. When I was a child, we were poor, and didn’t have much else to eat for breakfast except oatmeal. I could not stand it. It wasn’t the taste – it was the looks and consistency of it. To my child’s eyes it looked like a bowl of (forgive me) snot.
One morning my mother tried to force me to eat it. It made it halfway to my stomach before it made the return trip and spewed all over the table. My mother (bless her heart) was not angry. She simply took the left over oatmeal in the pan and put it in the ice box. The next morning, while my siblings were eating fresh oatmeal, she took the left over oatmeal which had hardened in the icebox, sliced it and fried it in margarine for me. It was delicious! That’s mother love for you.
I used to eat it every morning until I moved to Germany and started eating muesli with yogurt.
I used to eat it every morning until I moved to Germany and started eating muesli with yogurt.
I used to eat it every morning until I moved to Germany and started eating muesli with yogurt.
I used to eat it every morning until I moved to Germany and started eating muesli with yogurt.
I used to eat it every morning until I moved to Germany and started eating muesli with yogurt.
I love reading this blog–chock full of so many fabulous facts that I never knew.
I eat oatmeal often (yes, I’m in the US) yet I’ve never added a pinch of salt. Additionally, I was taught to make my oatmeal with milk, not water. Tomorrow’s breakfast will be a game-changer, I suspect!
Thanks for the cooking tip, and the new perspective of one of my favorite breakfasts!
I love reading this blog–chock full of so many fabulous facts that I never knew.
I eat oatmeal often (yes, I’m in the US) yet I’ve never added a pinch of salt. Additionally, I was taught to make my oatmeal with milk, not water. Tomorrow’s breakfast will be a game-changer, I suspect!
Thanks for the cooking tip, and the new perspective of one of my favorite breakfasts!
I love reading this blog–chock full of so many fabulous facts that I never knew.
I eat oatmeal often (yes, I’m in the US) yet I’ve never added a pinch of salt. Additionally, I was taught to make my oatmeal with milk, not water. Tomorrow’s breakfast will be a game-changer, I suspect!
Thanks for the cooking tip, and the new perspective of one of my favorite breakfasts!
I love reading this blog–chock full of so many fabulous facts that I never knew.
I eat oatmeal often (yes, I’m in the US) yet I’ve never added a pinch of salt. Additionally, I was taught to make my oatmeal with milk, not water. Tomorrow’s breakfast will be a game-changer, I suspect!
Thanks for the cooking tip, and the new perspective of one of my favorite breakfasts!
I love reading this blog–chock full of so many fabulous facts that I never knew.
I eat oatmeal often (yes, I’m in the US) yet I’ve never added a pinch of salt. Additionally, I was taught to make my oatmeal with milk, not water. Tomorrow’s breakfast will be a game-changer, I suspect!
Thanks for the cooking tip, and the new perspective of one of my favorite breakfasts!
We eat oatmeal almost every morning. It’s the steel cut kind that have soaked overnight. There is salt in the cooking water. We add only a little cinnamon and sugar when it’s done. I love it especially in cold weather, but it’s good any morning.
We eat oatmeal almost every morning. It’s the steel cut kind that have soaked overnight. There is salt in the cooking water. We add only a little cinnamon and sugar when it’s done. I love it especially in cold weather, but it’s good any morning.
We eat oatmeal almost every morning. It’s the steel cut kind that have soaked overnight. There is salt in the cooking water. We add only a little cinnamon and sugar when it’s done. I love it especially in cold weather, but it’s good any morning.
We eat oatmeal almost every morning. It’s the steel cut kind that have soaked overnight. There is salt in the cooking water. We add only a little cinnamon and sugar when it’s done. I love it especially in cold weather, but it’s good any morning.
We eat oatmeal almost every morning. It’s the steel cut kind that have soaked overnight. There is salt in the cooking water. We add only a little cinnamon and sugar when it’s done. I love it especially in cold weather, but it’s good any morning.
OK this is something totally different. In India, especially South India, oats is really popular. It is ground real fine and cooked with milk and sugar. Sometimes for a change during the hot summer, oats is cooked with salt, cooled and lots of buttermilk added and eaten with a fiery hot mango pickle!! 🙂
OK this is something totally different. In India, especially South India, oats is really popular. It is ground real fine and cooked with milk and sugar. Sometimes for a change during the hot summer, oats is cooked with salt, cooled and lots of buttermilk added and eaten with a fiery hot mango pickle!! 🙂
OK this is something totally different. In India, especially South India, oats is really popular. It is ground real fine and cooked with milk and sugar. Sometimes for a change during the hot summer, oats is cooked with salt, cooled and lots of buttermilk added and eaten with a fiery hot mango pickle!! 🙂
OK this is something totally different. In India, especially South India, oats is really popular. It is ground real fine and cooked with milk and sugar. Sometimes for a change during the hot summer, oats is cooked with salt, cooled and lots of buttermilk added and eaten with a fiery hot mango pickle!! 🙂
OK this is something totally different. In India, especially South India, oats is really popular. It is ground real fine and cooked with milk and sugar. Sometimes for a change during the hot summer, oats is cooked with salt, cooled and lots of buttermilk added and eaten with a fiery hot mango pickle!! 🙂
Porridge cafes? Ah, life is wonderful! Yes, I like oatmeal, as we call it here, preferably the slow cooked kind. I add raisins and chopped walnuts and honey, and if I’m feeling really decadent, use half and half instead of milk. I’m not sure it can be considered health food. *G*
But as for Samuel Johnson: he was a cat lover, and therefore, a fine gentleman. ‘Nuff said!
Porridge cafes? Ah, life is wonderful! Yes, I like oatmeal, as we call it here, preferably the slow cooked kind. I add raisins and chopped walnuts and honey, and if I’m feeling really decadent, use half and half instead of milk. I’m not sure it can be considered health food. *G*
But as for Samuel Johnson: he was a cat lover, and therefore, a fine gentleman. ‘Nuff said!
Porridge cafes? Ah, life is wonderful! Yes, I like oatmeal, as we call it here, preferably the slow cooked kind. I add raisins and chopped walnuts and honey, and if I’m feeling really decadent, use half and half instead of milk. I’m not sure it can be considered health food. *G*
But as for Samuel Johnson: he was a cat lover, and therefore, a fine gentleman. ‘Nuff said!
Porridge cafes? Ah, life is wonderful! Yes, I like oatmeal, as we call it here, preferably the slow cooked kind. I add raisins and chopped walnuts and honey, and if I’m feeling really decadent, use half and half instead of milk. I’m not sure it can be considered health food. *G*
But as for Samuel Johnson: he was a cat lover, and therefore, a fine gentleman. ‘Nuff said!
Porridge cafes? Ah, life is wonderful! Yes, I like oatmeal, as we call it here, preferably the slow cooked kind. I add raisins and chopped walnuts and honey, and if I’m feeling really decadent, use half and half instead of milk. I’m not sure it can be considered health food. *G*
But as for Samuel Johnson: he was a cat lover, and therefore, a fine gentleman. ‘Nuff said!
I do use salt, but after it is cooked I add either sugar-free pancake syrup (I’m diabetic) or a sprinkle of brown sugar substitute and cinnamon.
I do use salt, but after it is cooked I add either sugar-free pancake syrup (I’m diabetic) or a sprinkle of brown sugar substitute and cinnamon.
I do use salt, but after it is cooked I add either sugar-free pancake syrup (I’m diabetic) or a sprinkle of brown sugar substitute and cinnamon.
I do use salt, but after it is cooked I add either sugar-free pancake syrup (I’m diabetic) or a sprinkle of brown sugar substitute and cinnamon.
I do use salt, but after it is cooked I add either sugar-free pancake syrup (I’m diabetic) or a sprinkle of brown sugar substitute and cinnamon.
I adore my oatmeal porridge. My husband and I eat it every morning. I make it with water and salt and then each of us treats it as we see fit. I have been known to add fruit in season, occasionally a touch of honey. Also have had it with a drizzle of olive oil and cooked onions. But always with salt. LOL Hubby puts all kinds of things in his depending on the day. When I was single, I got into the habit of oats and toast daily and it has stuck. Especially after I became allergic to typical breakfast foods (eggs, meat, dairy) thankfully, I enjoy it so much. I have never added molasses or milk…so now I’m curious. LOL Great post!
I adore my oatmeal porridge. My husband and I eat it every morning. I make it with water and salt and then each of us treats it as we see fit. I have been known to add fruit in season, occasionally a touch of honey. Also have had it with a drizzle of olive oil and cooked onions. But always with salt. LOL Hubby puts all kinds of things in his depending on the day. When I was single, I got into the habit of oats and toast daily and it has stuck. Especially after I became allergic to typical breakfast foods (eggs, meat, dairy) thankfully, I enjoy it so much. I have never added molasses or milk…so now I’m curious. LOL Great post!
I adore my oatmeal porridge. My husband and I eat it every morning. I make it with water and salt and then each of us treats it as we see fit. I have been known to add fruit in season, occasionally a touch of honey. Also have had it with a drizzle of olive oil and cooked onions. But always with salt. LOL Hubby puts all kinds of things in his depending on the day. When I was single, I got into the habit of oats and toast daily and it has stuck. Especially after I became allergic to typical breakfast foods (eggs, meat, dairy) thankfully, I enjoy it so much. I have never added molasses or milk…so now I’m curious. LOL Great post!
I adore my oatmeal porridge. My husband and I eat it every morning. I make it with water and salt and then each of us treats it as we see fit. I have been known to add fruit in season, occasionally a touch of honey. Also have had it with a drizzle of olive oil and cooked onions. But always with salt. LOL Hubby puts all kinds of things in his depending on the day. When I was single, I got into the habit of oats and toast daily and it has stuck. Especially after I became allergic to typical breakfast foods (eggs, meat, dairy) thankfully, I enjoy it so much. I have never added molasses or milk…so now I’m curious. LOL Great post!
I adore my oatmeal porridge. My husband and I eat it every morning. I make it with water and salt and then each of us treats it as we see fit. I have been known to add fruit in season, occasionally a touch of honey. Also have had it with a drizzle of olive oil and cooked onions. But always with salt. LOL Hubby puts all kinds of things in his depending on the day. When I was single, I got into the habit of oats and toast daily and it has stuck. Especially after I became allergic to typical breakfast foods (eggs, meat, dairy) thankfully, I enjoy it so much. I have never added molasses or milk…so now I’m curious. LOL Great post!
My children love oatmeal (U. S. again). But I hated it when growing up. One day my mother said to me, “Sue, how can anything so slickery stick to you throat.” Nowadays, that would be a clue, but allergies were not yet understood. My reaction is still a sensitivity, but would probably turn into a hard allergy if I kept at it; oatmeal does make my throat swell.
We have ALWAYS used steel cut oats, for oatmeal, bread, and cookies. I don’t remember about the salt, but we probably did use it. (My children would know.)
My children love oatmeal (U. S. again). But I hated it when growing up. One day my mother said to me, “Sue, how can anything so slickery stick to you throat.” Nowadays, that would be a clue, but allergies were not yet understood. My reaction is still a sensitivity, but would probably turn into a hard allergy if I kept at it; oatmeal does make my throat swell.
We have ALWAYS used steel cut oats, for oatmeal, bread, and cookies. I don’t remember about the salt, but we probably did use it. (My children would know.)
My children love oatmeal (U. S. again). But I hated it when growing up. One day my mother said to me, “Sue, how can anything so slickery stick to you throat.” Nowadays, that would be a clue, but allergies were not yet understood. My reaction is still a sensitivity, but would probably turn into a hard allergy if I kept at it; oatmeal does make my throat swell.
We have ALWAYS used steel cut oats, for oatmeal, bread, and cookies. I don’t remember about the salt, but we probably did use it. (My children would know.)
My children love oatmeal (U. S. again). But I hated it when growing up. One day my mother said to me, “Sue, how can anything so slickery stick to you throat.” Nowadays, that would be a clue, but allergies were not yet understood. My reaction is still a sensitivity, but would probably turn into a hard allergy if I kept at it; oatmeal does make my throat swell.
We have ALWAYS used steel cut oats, for oatmeal, bread, and cookies. I don’t remember about the salt, but we probably did use it. (My children would know.)
My children love oatmeal (U. S. again). But I hated it when growing up. One day my mother said to me, “Sue, how can anything so slickery stick to you throat.” Nowadays, that would be a clue, but allergies were not yet understood. My reaction is still a sensitivity, but would probably turn into a hard allergy if I kept at it; oatmeal does make my throat swell.
We have ALWAYS used steel cut oats, for oatmeal, bread, and cookies. I don’t remember about the salt, but we probably did use it. (My children would know.)
Thanks Cara/Andrea. Just a pinch of salt is needed, not a lot, but it brings out the flavor. Or maybe it’s just that I’m used to it. And my dad didn’t use steel cut oats, but rolled oats. I don’t know that we could get steel-cut oats back then. We also used rolled oats to make yummy ANZAC biscuits (cookies)
Thanks Cara/Andrea. Just a pinch of salt is needed, not a lot, but it brings out the flavor. Or maybe it’s just that I’m used to it. And my dad didn’t use steel cut oats, but rolled oats. I don’t know that we could get steel-cut oats back then. We also used rolled oats to make yummy ANZAC biscuits (cookies)
Thanks Cara/Andrea. Just a pinch of salt is needed, not a lot, but it brings out the flavor. Or maybe it’s just that I’m used to it. And my dad didn’t use steel cut oats, but rolled oats. I don’t know that we could get steel-cut oats back then. We also used rolled oats to make yummy ANZAC biscuits (cookies)
Thanks Cara/Andrea. Just a pinch of salt is needed, not a lot, but it brings out the flavor. Or maybe it’s just that I’m used to it. And my dad didn’t use steel cut oats, but rolled oats. I don’t know that we could get steel-cut oats back then. We also used rolled oats to make yummy ANZAC biscuits (cookies)
Thanks Cara/Andrea. Just a pinch of salt is needed, not a lot, but it brings out the flavor. Or maybe it’s just that I’m used to it. And my dad didn’t use steel cut oats, but rolled oats. I don’t know that we could get steel-cut oats back then. We also used rolled oats to make yummy ANZAC biscuits (cookies)
My husband eats his porridge just as you said water salt and a bowl of milk on the side . That is how his grandpa up the wilds of Caithness always ate it so I get lectured as I make mine with milk and no salt in the microwave and eat with a sliced banana !!
My husband eats his porridge just as you said water salt and a bowl of milk on the side . That is how his grandpa up the wilds of Caithness always ate it so I get lectured as I make mine with milk and no salt in the microwave and eat with a sliced banana !!
My husband eats his porridge just as you said water salt and a bowl of milk on the side . That is how his grandpa up the wilds of Caithness always ate it so I get lectured as I make mine with milk and no salt in the microwave and eat with a sliced banana !!
My husband eats his porridge just as you said water salt and a bowl of milk on the side . That is how his grandpa up the wilds of Caithness always ate it so I get lectured as I make mine with milk and no salt in the microwave and eat with a sliced banana !!
My husband eats his porridge just as you said water salt and a bowl of milk on the side . That is how his grandpa up the wilds of Caithness always ate it so I get lectured as I make mine with milk and no salt in the microwave and eat with a sliced banana !!
Your mother soaked rolled oats overnight? I have uses rolled oats a lot (not quick-cooking one) and they always cook in a short period of time without soaking. But maybe as an American I just don’t know what they should taste like! But I now really love the taste and texture of steel cut oats. (But as you point out, not for cookies!)
Your mother soaked rolled oats overnight? I have uses rolled oats a lot (not quick-cooking one) and they always cook in a short period of time without soaking. But maybe as an American I just don’t know what they should taste like! But I now really love the taste and texture of steel cut oats. (But as you point out, not for cookies!)
Your mother soaked rolled oats overnight? I have uses rolled oats a lot (not quick-cooking one) and they always cook in a short period of time without soaking. But maybe as an American I just don’t know what they should taste like! But I now really love the taste and texture of steel cut oats. (But as you point out, not for cookies!)
Your mother soaked rolled oats overnight? I have uses rolled oats a lot (not quick-cooking one) and they always cook in a short period of time without soaking. But maybe as an American I just don’t know what they should taste like! But I now really love the taste and texture of steel cut oats. (But as you point out, not for cookies!)
Your mother soaked rolled oats overnight? I have uses rolled oats a lot (not quick-cooking one) and they always cook in a short period of time without soaking. But maybe as an American I just don’t know what they should taste like! But I now really love the taste and texture of steel cut oats. (But as you point out, not for cookies!)
It’s Anne who deserves the thanks! She’s the expert on oats here.
It’s Anne who deserves the thanks! She’s the expert on oats here.
It’s Anne who deserves the thanks! She’s the expert on oats here.
It’s Anne who deserves the thanks! She’s the expert on oats here.
It’s Anne who deserves the thanks! She’s the expert on oats here.
Mary, I love that story. Kids have odd little prejudices, dont they?And your mum sounds lovely. The Scots also used to let the leftover porridge set, and slice it up and take it off to the fields for lunch. And I suppose what your mother did was very similar to what Italians do with polenta — which is another sort of porridge.
Mary, I love that story. Kids have odd little prejudices, dont they?And your mum sounds lovely. The Scots also used to let the leftover porridge set, and slice it up and take it off to the fields for lunch. And I suppose what your mother did was very similar to what Italians do with polenta — which is another sort of porridge.
Mary, I love that story. Kids have odd little prejudices, dont they?And your mum sounds lovely. The Scots also used to let the leftover porridge set, and slice it up and take it off to the fields for lunch. And I suppose what your mother did was very similar to what Italians do with polenta — which is another sort of porridge.
Mary, I love that story. Kids have odd little prejudices, dont they?And your mum sounds lovely. The Scots also used to let the leftover porridge set, and slice it up and take it off to the fields for lunch. And I suppose what your mother did was very similar to what Italians do with polenta — which is another sort of porridge.
Mary, I love that story. Kids have odd little prejudices, dont they?And your mum sounds lovely. The Scots also used to let the leftover porridge set, and slice it up and take it off to the fields for lunch. And I suppose what your mother did was very similar to what Italians do with polenta — which is another sort of porridge.
Yes, Ella, museli did take over from porridge in a lot of homes, didnt it? Easier to make (no cooking) and just as healthy, though some of the muselis sold these days are loaded with fats and sugar. But yummy.
Yes, Ella, museli did take over from porridge in a lot of homes, didnt it? Easier to make (no cooking) and just as healthy, though some of the muselis sold these days are loaded with fats and sugar. But yummy.
Yes, Ella, museli did take over from porridge in a lot of homes, didnt it? Easier to make (no cooking) and just as healthy, though some of the muselis sold these days are loaded with fats and sugar. But yummy.
Yes, Ella, museli did take over from porridge in a lot of homes, didnt it? Easier to make (no cooking) and just as healthy, though some of the muselis sold these days are loaded with fats and sugar. But yummy.
Yes, Ella, museli did take over from porridge in a lot of homes, didnt it? Easier to make (no cooking) and just as healthy, though some of the muselis sold these days are loaded with fats and sugar. But yummy.
What a shame, Sonya. Here’s hoping you find some other wonderful historical homes to visit.
What a shame, Sonya. Here’s hoping you find some other wonderful historical homes to visit.
What a shame, Sonya. Here’s hoping you find some other wonderful historical homes to visit.
What a shame, Sonya. Here’s hoping you find some other wonderful historical homes to visit.
What a shame, Sonya. Here’s hoping you find some other wonderful historical homes to visit.
Maybe the rolled oats were tougher then — I don’t know. but yes, she always put them to soak.
Maybe the rolled oats were tougher then — I don’t know. but yes, she always put them to soak.
Maybe the rolled oats were tougher then — I don’t know. but yes, she always put them to soak.
Maybe the rolled oats were tougher then — I don’t know. but yes, she always put them to soak.
Maybe the rolled oats were tougher then — I don’t know. but yes, she always put them to soak.
A lot of people make their porridge with milk, or sometimes a mix of milk and water. I’m sure it will be delicious and healthy either way. You probably won’t like it made only with water — we do get used to the way we always had it, don’t we?
A lot of people make their porridge with milk, or sometimes a mix of milk and water. I’m sure it will be delicious and healthy either way. You probably won’t like it made only with water — we do get used to the way we always had it, don’t we?
A lot of people make their porridge with milk, or sometimes a mix of milk and water. I’m sure it will be delicious and healthy either way. You probably won’t like it made only with water — we do get used to the way we always had it, don’t we?
A lot of people make their porridge with milk, or sometimes a mix of milk and water. I’m sure it will be delicious and healthy either way. You probably won’t like it made only with water — we do get used to the way we always had it, don’t we?
A lot of people make their porridge with milk, or sometimes a mix of milk and water. I’m sure it will be delicious and healthy either way. You probably won’t like it made only with water — we do get used to the way we always had it, don’t we?
I’m going to have to try the steel-cut oats, Kathy. My trouble is I’m sure I’ll forget to soak them overnight. I have tried a little cinnamon with my porridge, but unless I’ve tossed in some fruit, I prefer it plain.
I’m going to have to try the steel-cut oats, Kathy. My trouble is I’m sure I’ll forget to soak them overnight. I have tried a little cinnamon with my porridge, but unless I’ve tossed in some fruit, I prefer it plain.
I’m going to have to try the steel-cut oats, Kathy. My trouble is I’m sure I’ll forget to soak them overnight. I have tried a little cinnamon with my porridge, but unless I’ve tossed in some fruit, I prefer it plain.
I’m going to have to try the steel-cut oats, Kathy. My trouble is I’m sure I’ll forget to soak them overnight. I have tried a little cinnamon with my porridge, but unless I’ve tossed in some fruit, I prefer it plain.
I’m going to have to try the steel-cut oats, Kathy. My trouble is I’m sure I’ll forget to soak them overnight. I have tried a little cinnamon with my porridge, but unless I’ve tossed in some fruit, I prefer it plain.
Hmm, this may require some kitchen taste test research! Yum!
Hmm, this may require some kitchen taste test research! Yum!
Hmm, this may require some kitchen taste test research! Yum!
Hmm, this may require some kitchen taste test research! Yum!
Hmm, this may require some kitchen taste test research! Yum!
Yum, Prema, that sounds a lot like the ground rice we used to have when I was a kid. I loved it. And now you’ve mentioned mango pickle, my mouth is watering — I do love a hot pickle.
Yum, Prema, that sounds a lot like the ground rice we used to have when I was a kid. I loved it. And now you’ve mentioned mango pickle, my mouth is watering — I do love a hot pickle.
Yum, Prema, that sounds a lot like the ground rice we used to have when I was a kid. I loved it. And now you’ve mentioned mango pickle, my mouth is watering — I do love a hot pickle.
Yum, Prema, that sounds a lot like the ground rice we used to have when I was a kid. I loved it. And now you’ve mentioned mango pickle, my mouth is watering — I do love a hot pickle.
Yum, Prema, that sounds a lot like the ground rice we used to have when I was a kid. I loved it. And now you’ve mentioned mango pickle, my mouth is watering — I do love a hot pickle.
Sure it can be called health food, Mary Jo — it’s the oatmeal that counts. And serving it with rich, creamy milk — or half and half — is traditional. Especially if you use a carved cow’s horn spoon. I read somewhere that in Manchester (or somewhere) they like their porridge with canned carnation milk and jam.
Sure it can be called health food, Mary Jo — it’s the oatmeal that counts. And serving it with rich, creamy milk — or half and half — is traditional. Especially if you use a carved cow’s horn spoon. I read somewhere that in Manchester (or somewhere) they like their porridge with canned carnation milk and jam.
Sure it can be called health food, Mary Jo — it’s the oatmeal that counts. And serving it with rich, creamy milk — or half and half — is traditional. Especially if you use a carved cow’s horn spoon. I read somewhere that in Manchester (or somewhere) they like their porridge with canned carnation milk and jam.
Sure it can be called health food, Mary Jo — it’s the oatmeal that counts. And serving it with rich, creamy milk — or half and half — is traditional. Especially if you use a carved cow’s horn spoon. I read somewhere that in Manchester (or somewhere) they like their porridge with canned carnation milk and jam.
Sure it can be called health food, Mary Jo — it’s the oatmeal that counts. And serving it with rich, creamy milk — or half and half — is traditional. Especially if you use a carved cow’s horn spoon. I read somewhere that in Manchester (or somewhere) they like their porridge with canned carnation milk and jam.
Sounds yummy, Patricia — and still very healthy. I recently discovered sugar-free “maple syrup” that I found to serve for a dinner with a diabetic guest, and it was delicious. I also had a vegan at that dinner, and I made chocolate mousse with avocado and the sugar-free syrup. It was, believe it or not, delicious! You couldn’t taste avocado at all.
Sounds yummy, Patricia — and still very healthy. I recently discovered sugar-free “maple syrup” that I found to serve for a dinner with a diabetic guest, and it was delicious. I also had a vegan at that dinner, and I made chocolate mousse with avocado and the sugar-free syrup. It was, believe it or not, delicious! You couldn’t taste avocado at all.
Sounds yummy, Patricia — and still very healthy. I recently discovered sugar-free “maple syrup” that I found to serve for a dinner with a diabetic guest, and it was delicious. I also had a vegan at that dinner, and I made chocolate mousse with avocado and the sugar-free syrup. It was, believe it or not, delicious! You couldn’t taste avocado at all.
Sounds yummy, Patricia — and still very healthy. I recently discovered sugar-free “maple syrup” that I found to serve for a dinner with a diabetic guest, and it was delicious. I also had a vegan at that dinner, and I made chocolate mousse with avocado and the sugar-free syrup. It was, believe it or not, delicious! You couldn’t taste avocado at all.
Sounds yummy, Patricia — and still very healthy. I recently discovered sugar-free “maple syrup” that I found to serve for a dinner with a diabetic guest, and it was delicious. I also had a vegan at that dinner, and I made chocolate mousse with avocado and the sugar-free syrup. It was, believe it or not, delicious! You couldn’t taste avocado at all.
Stephanie, that’s an excellent way to serve it. And now you’ve made me curious — I think I need to try my porridge with olive oil and fried onions! As I said in a comment above, the Italians do so many wonderful things with polenta (corn porridge) — I might try some of them with oatmeal porridge.
Stephanie, that’s an excellent way to serve it. And now you’ve made me curious — I think I need to try my porridge with olive oil and fried onions! As I said in a comment above, the Italians do so many wonderful things with polenta (corn porridge) — I might try some of them with oatmeal porridge.
Stephanie, that’s an excellent way to serve it. And now you’ve made me curious — I think I need to try my porridge with olive oil and fried onions! As I said in a comment above, the Italians do so many wonderful things with polenta (corn porridge) — I might try some of them with oatmeal porridge.
Stephanie, that’s an excellent way to serve it. And now you’ve made me curious — I think I need to try my porridge with olive oil and fried onions! As I said in a comment above, the Italians do so many wonderful things with polenta (corn porridge) — I might try some of them with oatmeal porridge.
Stephanie, that’s an excellent way to serve it. And now you’ve made me curious — I think I need to try my porridge with olive oil and fried onions! As I said in a comment above, the Italians do so many wonderful things with polenta (corn porridge) — I might try some of them with oatmeal porridge.
Yes, Sue, I shudder to think how many people were forced, especially as children, to eat food they were actually allergic to. I know someone who was a coeliac, but was forced to eat everything his mother served up — and of course a lot of it was wheat.
Yes, Sue, I shudder to think how many people were forced, especially as children, to eat food they were actually allergic to. I know someone who was a coeliac, but was forced to eat everything his mother served up — and of course a lot of it was wheat.
Yes, Sue, I shudder to think how many people were forced, especially as children, to eat food they were actually allergic to. I know someone who was a coeliac, but was forced to eat everything his mother served up — and of course a lot of it was wheat.
Yes, Sue, I shudder to think how many people were forced, especially as children, to eat food they were actually allergic to. I know someone who was a coeliac, but was forced to eat everything his mother served up — and of course a lot of it was wheat.
Yes, Sue, I shudder to think how many people were forced, especially as children, to eat food they were actually allergic to. I know someone who was a coeliac, but was forced to eat everything his mother served up — and of course a lot of it was wheat.
Jo, there is nothing like a Scots traditionalist for stubbornness. I know — I have a family full of ’em. And I might be a wee bit stubborn about some things myself. But I say any way you enjoy your oatmeal is a good way.
Jo, there is nothing like a Scots traditionalist for stubbornness. I know — I have a family full of ’em. And I might be a wee bit stubborn about some things myself. But I say any way you enjoy your oatmeal is a good way.
Jo, there is nothing like a Scots traditionalist for stubbornness. I know — I have a family full of ’em. And I might be a wee bit stubborn about some things myself. But I say any way you enjoy your oatmeal is a good way.
Jo, there is nothing like a Scots traditionalist for stubbornness. I know — I have a family full of ’em. And I might be a wee bit stubborn about some things myself. But I say any way you enjoy your oatmeal is a good way.
Jo, there is nothing like a Scots traditionalist for stubbornness. I know — I have a family full of ’em. And I might be a wee bit stubborn about some things myself. But I say any way you enjoy your oatmeal is a good way.
Darn, I need to get a carved horn spoon!!!
Darn, I need to get a carved horn spoon!!!
Darn, I need to get a carved horn spoon!!!
Darn, I need to get a carved horn spoon!!!
Darn, I need to get a carved horn spoon!!!
They are more satisfying and “stick to your ribs” than the instant oatmeal.
They are more satisfying and “stick to your ribs” than the instant oatmeal.
They are more satisfying and “stick to your ribs” than the instant oatmeal.
They are more satisfying and “stick to your ribs” than the instant oatmeal.
They are more satisfying and “stick to your ribs” than the instant oatmeal.
Prema, your comment inspired me to go looking for some Indian oats recipes, and oh, my — so many delicious-looking dishes, all with lovely healthy oats.
http://indianhealthyrecipes.com/oats-recipes-oatmeal-recipes/
http://www.sailusfood.com/tag/indian-recipes-with-oats/
Thank you.
Prema, your comment inspired me to go looking for some Indian oats recipes, and oh, my — so many delicious-looking dishes, all with lovely healthy oats.
http://indianhealthyrecipes.com/oats-recipes-oatmeal-recipes/
http://www.sailusfood.com/tag/indian-recipes-with-oats/
Thank you.
Prema, your comment inspired me to go looking for some Indian oats recipes, and oh, my — so many delicious-looking dishes, all with lovely healthy oats.
http://indianhealthyrecipes.com/oats-recipes-oatmeal-recipes/
http://www.sailusfood.com/tag/indian-recipes-with-oats/
Thank you.
Prema, your comment inspired me to go looking for some Indian oats recipes, and oh, my — so many delicious-looking dishes, all with lovely healthy oats.
http://indianhealthyrecipes.com/oats-recipes-oatmeal-recipes/
http://www.sailusfood.com/tag/indian-recipes-with-oats/
Thank you.
Prema, your comment inspired me to go looking for some Indian oats recipes, and oh, my — so many delicious-looking dishes, all with lovely healthy oats.
http://indianhealthyrecipes.com/oats-recipes-oatmeal-recipes/
http://www.sailusfood.com/tag/indian-recipes-with-oats/
Thank you.
Mmmmm, Oatmeal (US).To me porridge seems to be a watery gruel. Grin.
Which kind do I eat – Rolled oats (old fashioned/regular). None of that instant stuff. Bleah! I grew up eating the instant packets but once I started eating “real” oatmeal I’ve never been able to eat the instant again.
Steel Cut – I’ve tried them but for some reason I like rolled better.
How do I cook them – no salt, water only. BUT I do soak them overnight. I have a glass canning jar that I use. Every morning after I empty the jar I put more water and oatmeal in it and back in the refrig it goes for the next morning. (I do wash the jars every so often…)
My Mason jars have a 100, 200, 300 ML mark. I put water in to the 200 mark (3/4ths cup) and then 6 Tablespoons rolled oats.
I don’t like runny watery oatmeal. Mine has to have “body’. Be able to stick a spoon in it and the spoon stay in place. Get up and walk on its own.
Soaking the oatmeal seems to make the individual flakes plump up and retain their texture more. Which I like…
So what do I put in mine. Sometimes I throw in 1/4th cup (or more) of blueberries when I cook it. Sometimes after it is cooked I add banana or peach or nectarine. If no blueberries I will add an egg to it (after it has been cooked.)
Also good is…chocolate chips dropped on top and let to melt (no fruit or egg on those days). Mmmmmmmmmmmmm…..
I’ve been on camping trips where people have added pecans, sunflower seeds, fresh blueberries (uncooked) as well as other fresh fruits.
Sometimes I sprinkle a mixture of allspice and cinnamon on it when I have the banana/blueberry combo.
So yum…oatmeal every day of the year. Even when it is a hot hot July day in Georgia. Because then you get the BEST peaches to go with the oatmeal.
Mmmmm, Oatmeal (US).To me porridge seems to be a watery gruel. Grin.
Which kind do I eat – Rolled oats (old fashioned/regular). None of that instant stuff. Bleah! I grew up eating the instant packets but once I started eating “real” oatmeal I’ve never been able to eat the instant again.
Steel Cut – I’ve tried them but for some reason I like rolled better.
How do I cook them – no salt, water only. BUT I do soak them overnight. I have a glass canning jar that I use. Every morning after I empty the jar I put more water and oatmeal in it and back in the refrig it goes for the next morning. (I do wash the jars every so often…)
My Mason jars have a 100, 200, 300 ML mark. I put water in to the 200 mark (3/4ths cup) and then 6 Tablespoons rolled oats.
I don’t like runny watery oatmeal. Mine has to have “body’. Be able to stick a spoon in it and the spoon stay in place. Get up and walk on its own.
Soaking the oatmeal seems to make the individual flakes plump up and retain their texture more. Which I like…
So what do I put in mine. Sometimes I throw in 1/4th cup (or more) of blueberries when I cook it. Sometimes after it is cooked I add banana or peach or nectarine. If no blueberries I will add an egg to it (after it has been cooked.)
Also good is…chocolate chips dropped on top and let to melt (no fruit or egg on those days). Mmmmmmmmmmmmm…..
I’ve been on camping trips where people have added pecans, sunflower seeds, fresh blueberries (uncooked) as well as other fresh fruits.
Sometimes I sprinkle a mixture of allspice and cinnamon on it when I have the banana/blueberry combo.
So yum…oatmeal every day of the year. Even when it is a hot hot July day in Georgia. Because then you get the BEST peaches to go with the oatmeal.
Mmmmm, Oatmeal (US).To me porridge seems to be a watery gruel. Grin.
Which kind do I eat – Rolled oats (old fashioned/regular). None of that instant stuff. Bleah! I grew up eating the instant packets but once I started eating “real” oatmeal I’ve never been able to eat the instant again.
Steel Cut – I’ve tried them but for some reason I like rolled better.
How do I cook them – no salt, water only. BUT I do soak them overnight. I have a glass canning jar that I use. Every morning after I empty the jar I put more water and oatmeal in it and back in the refrig it goes for the next morning. (I do wash the jars every so often…)
My Mason jars have a 100, 200, 300 ML mark. I put water in to the 200 mark (3/4ths cup) and then 6 Tablespoons rolled oats.
I don’t like runny watery oatmeal. Mine has to have “body’. Be able to stick a spoon in it and the spoon stay in place. Get up and walk on its own.
Soaking the oatmeal seems to make the individual flakes plump up and retain their texture more. Which I like…
So what do I put in mine. Sometimes I throw in 1/4th cup (or more) of blueberries when I cook it. Sometimes after it is cooked I add banana or peach or nectarine. If no blueberries I will add an egg to it (after it has been cooked.)
Also good is…chocolate chips dropped on top and let to melt (no fruit or egg on those days). Mmmmmmmmmmmmm…..
I’ve been on camping trips where people have added pecans, sunflower seeds, fresh blueberries (uncooked) as well as other fresh fruits.
Sometimes I sprinkle a mixture of allspice and cinnamon on it when I have the banana/blueberry combo.
So yum…oatmeal every day of the year. Even when it is a hot hot July day in Georgia. Because then you get the BEST peaches to go with the oatmeal.
Mmmmm, Oatmeal (US).To me porridge seems to be a watery gruel. Grin.
Which kind do I eat – Rolled oats (old fashioned/regular). None of that instant stuff. Bleah! I grew up eating the instant packets but once I started eating “real” oatmeal I’ve never been able to eat the instant again.
Steel Cut – I’ve tried them but for some reason I like rolled better.
How do I cook them – no salt, water only. BUT I do soak them overnight. I have a glass canning jar that I use. Every morning after I empty the jar I put more water and oatmeal in it and back in the refrig it goes for the next morning. (I do wash the jars every so often…)
My Mason jars have a 100, 200, 300 ML mark. I put water in to the 200 mark (3/4ths cup) and then 6 Tablespoons rolled oats.
I don’t like runny watery oatmeal. Mine has to have “body’. Be able to stick a spoon in it and the spoon stay in place. Get up and walk on its own.
Soaking the oatmeal seems to make the individual flakes plump up and retain their texture more. Which I like…
So what do I put in mine. Sometimes I throw in 1/4th cup (or more) of blueberries when I cook it. Sometimes after it is cooked I add banana or peach or nectarine. If no blueberries I will add an egg to it (after it has been cooked.)
Also good is…chocolate chips dropped on top and let to melt (no fruit or egg on those days). Mmmmmmmmmmmmm…..
I’ve been on camping trips where people have added pecans, sunflower seeds, fresh blueberries (uncooked) as well as other fresh fruits.
Sometimes I sprinkle a mixture of allspice and cinnamon on it when I have the banana/blueberry combo.
So yum…oatmeal every day of the year. Even when it is a hot hot July day in Georgia. Because then you get the BEST peaches to go with the oatmeal.
Mmmmm, Oatmeal (US).To me porridge seems to be a watery gruel. Grin.
Which kind do I eat – Rolled oats (old fashioned/regular). None of that instant stuff. Bleah! I grew up eating the instant packets but once I started eating “real” oatmeal I’ve never been able to eat the instant again.
Steel Cut – I’ve tried them but for some reason I like rolled better.
How do I cook them – no salt, water only. BUT I do soak them overnight. I have a glass canning jar that I use. Every morning after I empty the jar I put more water and oatmeal in it and back in the refrig it goes for the next morning. (I do wash the jars every so often…)
My Mason jars have a 100, 200, 300 ML mark. I put water in to the 200 mark (3/4ths cup) and then 6 Tablespoons rolled oats.
I don’t like runny watery oatmeal. Mine has to have “body’. Be able to stick a spoon in it and the spoon stay in place. Get up and walk on its own.
Soaking the oatmeal seems to make the individual flakes plump up and retain their texture more. Which I like…
So what do I put in mine. Sometimes I throw in 1/4th cup (or more) of blueberries when I cook it. Sometimes after it is cooked I add banana or peach or nectarine. If no blueberries I will add an egg to it (after it has been cooked.)
Also good is…chocolate chips dropped on top and let to melt (no fruit or egg on those days). Mmmmmmmmmmmmm…..
I’ve been on camping trips where people have added pecans, sunflower seeds, fresh blueberries (uncooked) as well as other fresh fruits.
Sometimes I sprinkle a mixture of allspice and cinnamon on it when I have the banana/blueberry combo.
So yum…oatmeal every day of the year. Even when it is a hot hot July day in Georgia. Because then you get the BEST peaches to go with the oatmeal.
Vicki, it sounds like you have gourmet porridge down pat. And youre very organized with your soaking and replacing — sounds brilliant. But I wouldnt dare try porridge with chocolate chips — I might get addicted! *g*
Vicki, it sounds like you have gourmet porridge down pat. And youre very organized with your soaking and replacing — sounds brilliant. But I wouldnt dare try porridge with chocolate chips — I might get addicted! *g*
Vicki, it sounds like you have gourmet porridge down pat. And youre very organized with your soaking and replacing — sounds brilliant. But I wouldnt dare try porridge with chocolate chips — I might get addicted! *g*
Vicki, it sounds like you have gourmet porridge down pat. And youre very organized with your soaking and replacing — sounds brilliant. But I wouldnt dare try porridge with chocolate chips — I might get addicted! *g*
Vicki, it sounds like you have gourmet porridge down pat. And youre very organized with your soaking and replacing — sounds brilliant. But I wouldnt dare try porridge with chocolate chips — I might get addicted! *g*
My thoughts about oatmeal (aka porridge) are tied in with my memories of my father. He worked the night shift because it paid more and would arrive home early in the morning as my sister and I were getting ready for school. He made us breakfast most mornings, and I loved the oatmeal he made. I don’t know if he added salt, but we definitely ate it with a little bit of brown sugar on top — so my memories are sweet in more ways than one.
My thoughts about oatmeal (aka porridge) are tied in with my memories of my father. He worked the night shift because it paid more and would arrive home early in the morning as my sister and I were getting ready for school. He made us breakfast most mornings, and I loved the oatmeal he made. I don’t know if he added salt, but we definitely ate it with a little bit of brown sugar on top — so my memories are sweet in more ways than one.
My thoughts about oatmeal (aka porridge) are tied in with my memories of my father. He worked the night shift because it paid more and would arrive home early in the morning as my sister and I were getting ready for school. He made us breakfast most mornings, and I loved the oatmeal he made. I don’t know if he added salt, but we definitely ate it with a little bit of brown sugar on top — so my memories are sweet in more ways than one.
My thoughts about oatmeal (aka porridge) are tied in with my memories of my father. He worked the night shift because it paid more and would arrive home early in the morning as my sister and I were getting ready for school. He made us breakfast most mornings, and I loved the oatmeal he made. I don’t know if he added salt, but we definitely ate it with a little bit of brown sugar on top — so my memories are sweet in more ways than one.
My thoughts about oatmeal (aka porridge) are tied in with my memories of my father. He worked the night shift because it paid more and would arrive home early in the morning as my sister and I were getting ready for school. He made us breakfast most mornings, and I loved the oatmeal he made. I don’t know if he added salt, but we definitely ate it with a little bit of brown sugar on top — so my memories are sweet in more ways than one.
Yes…chocolate chips on top is way too addicting. So I try not to keep any on hand and just stick with the fruit.
Yes…chocolate chips on top is way too addicting. So I try not to keep any on hand and just stick with the fruit.
Yes…chocolate chips on top is way too addicting. So I try not to keep any on hand and just stick with the fruit.
Yes…chocolate chips on top is way too addicting. So I try not to keep any on hand and just stick with the fruit.
Yes…chocolate chips on top is way too addicting. So I try not to keep any on hand and just stick with the fruit.
Susan, what a lovely memory to have of your father. I know when I ate my first bowl of porridge in years, the taste took me straight back to childhood. My dad was also the porridge-maker in our house. I wonder what it is about oatmeal/porridge that makes it something men seem happy to make. Porridge, barbecue — manly stuff, it seems.
Susan, what a lovely memory to have of your father. I know when I ate my first bowl of porridge in years, the taste took me straight back to childhood. My dad was also the porridge-maker in our house. I wonder what it is about oatmeal/porridge that makes it something men seem happy to make. Porridge, barbecue — manly stuff, it seems.
Susan, what a lovely memory to have of your father. I know when I ate my first bowl of porridge in years, the taste took me straight back to childhood. My dad was also the porridge-maker in our house. I wonder what it is about oatmeal/porridge that makes it something men seem happy to make. Porridge, barbecue — manly stuff, it seems.
Susan, what a lovely memory to have of your father. I know when I ate my first bowl of porridge in years, the taste took me straight back to childhood. My dad was also the porridge-maker in our house. I wonder what it is about oatmeal/porridge that makes it something men seem happy to make. Porridge, barbecue — manly stuff, it seems.
Susan, what a lovely memory to have of your father. I know when I ate my first bowl of porridge in years, the taste took me straight back to childhood. My dad was also the porridge-maker in our house. I wonder what it is about oatmeal/porridge that makes it something men seem happy to make. Porridge, barbecue — manly stuff, it seems.
I don’t eat porridge that often, but I should – high cholesterol, first degree relative who had multiple heart attacks before dying from a stroke… The full catastrophe.
One of my issues with porridge has always been the texture. Too mushy. Maybe I should give steel cut oats a go (I’ve always used rolled). I also like the idea of more savoury toppings. Onions – Yum!
I don’t eat porridge that often, but I should – high cholesterol, first degree relative who had multiple heart attacks before dying from a stroke… The full catastrophe.
One of my issues with porridge has always been the texture. Too mushy. Maybe I should give steel cut oats a go (I’ve always used rolled). I also like the idea of more savoury toppings. Onions – Yum!
I don’t eat porridge that often, but I should – high cholesterol, first degree relative who had multiple heart attacks before dying from a stroke… The full catastrophe.
One of my issues with porridge has always been the texture. Too mushy. Maybe I should give steel cut oats a go (I’ve always used rolled). I also like the idea of more savoury toppings. Onions – Yum!
I don’t eat porridge that often, but I should – high cholesterol, first degree relative who had multiple heart attacks before dying from a stroke… The full catastrophe.
One of my issues with porridge has always been the texture. Too mushy. Maybe I should give steel cut oats a go (I’ve always used rolled). I also like the idea of more savoury toppings. Onions – Yum!
I don’t eat porridge that often, but I should – high cholesterol, first degree relative who had multiple heart attacks before dying from a stroke… The full catastrophe.
One of my issues with porridge has always been the texture. Too mushy. Maybe I should give steel cut oats a go (I’ve always used rolled). I also like the idea of more savoury toppings. Onions – Yum!
Shannon, check out the links to the Indian oat recipes I found — in the reply to Premas comment. Some yummy looking dishes there, and still getting the oats you need.
Shannon, check out the links to the Indian oat recipes I found — in the reply to Premas comment. Some yummy looking dishes there, and still getting the oats you need.
Shannon, check out the links to the Indian oat recipes I found — in the reply to Premas comment. Some yummy looking dishes there, and still getting the oats you need.
Shannon, check out the links to the Indian oat recipes I found — in the reply to Premas comment. Some yummy looking dishes there, and still getting the oats you need.
Shannon, check out the links to the Indian oat recipes I found — in the reply to Premas comment. Some yummy looking dishes there, and still getting the oats you need.
Just LOOK at all these comments. Who would have thought humble porridge/oatmeal would strike such a chord!
From my childhood: Rolled oats, pat of butter, spoonful of brown sugar. On top, not stirred in, for a luxe variety of taste and mouth feel. Mmmm …
Just LOOK at all these comments. Who would have thought humble porridge/oatmeal would strike such a chord!
From my childhood: Rolled oats, pat of butter, spoonful of brown sugar. On top, not stirred in, for a luxe variety of taste and mouth feel. Mmmm …
Just LOOK at all these comments. Who would have thought humble porridge/oatmeal would strike such a chord!
From my childhood: Rolled oats, pat of butter, spoonful of brown sugar. On top, not stirred in, for a luxe variety of taste and mouth feel. Mmmm …
Just LOOK at all these comments. Who would have thought humble porridge/oatmeal would strike such a chord!
From my childhood: Rolled oats, pat of butter, spoonful of brown sugar. On top, not stirred in, for a luxe variety of taste and mouth feel. Mmmm …
Just LOOK at all these comments. Who would have thought humble porridge/oatmeal would strike such a chord!
From my childhood: Rolled oats, pat of butter, spoonful of brown sugar. On top, not stirred in, for a luxe variety of taste and mouth feel. Mmmm …
Yes, Mary — it seems to have struck a chord with a few people, not just of oatmeal, but sparking a few childhood memories, it seems. Ive never tried butter with porridge, but I imagine it would be tasty.
Yes, Mary — it seems to have struck a chord with a few people, not just of oatmeal, but sparking a few childhood memories, it seems. Ive never tried butter with porridge, but I imagine it would be tasty.
Yes, Mary — it seems to have struck a chord with a few people, not just of oatmeal, but sparking a few childhood memories, it seems. Ive never tried butter with porridge, but I imagine it would be tasty.
Yes, Mary — it seems to have struck a chord with a few people, not just of oatmeal, but sparking a few childhood memories, it seems. Ive never tried butter with porridge, but I imagine it would be tasty.
Yes, Mary — it seems to have struck a chord with a few people, not just of oatmeal, but sparking a few childhood memories, it seems. Ive never tried butter with porridge, but I imagine it would be tasty.
I grew up eating porridge for breakfast and still eat it quite often. Here in Sweden there are many more versions than just oatmeal though, for instance semolina, rye or rice porridge. I usually eat semolina or oatmeal porridge with a kind of apple sauce, rye porridge with the quite sour lingonberry jam, and rice porridge with cinnamon. And all with milk of course. 🙂
I grew up eating porridge for breakfast and still eat it quite often. Here in Sweden there are many more versions than just oatmeal though, for instance semolina, rye or rice porridge. I usually eat semolina or oatmeal porridge with a kind of apple sauce, rye porridge with the quite sour lingonberry jam, and rice porridge with cinnamon. And all with milk of course. 🙂
I grew up eating porridge for breakfast and still eat it quite often. Here in Sweden there are many more versions than just oatmeal though, for instance semolina, rye or rice porridge. I usually eat semolina or oatmeal porridge with a kind of apple sauce, rye porridge with the quite sour lingonberry jam, and rice porridge with cinnamon. And all with milk of course. 🙂
I grew up eating porridge for breakfast and still eat it quite often. Here in Sweden there are many more versions than just oatmeal though, for instance semolina, rye or rice porridge. I usually eat semolina or oatmeal porridge with a kind of apple sauce, rye porridge with the quite sour lingonberry jam, and rice porridge with cinnamon. And all with milk of course. 🙂
I grew up eating porridge for breakfast and still eat it quite often. Here in Sweden there are many more versions than just oatmeal though, for instance semolina, rye or rice porridge. I usually eat semolina or oatmeal porridge with a kind of apple sauce, rye porridge with the quite sour lingonberry jam, and rice porridge with cinnamon. And all with milk of course. 🙂
I grew up eating oats (and as an American it was oatmeal) as a hot filling breakfast in the winter. My mother always cooked ours in water (yes with salt) and we ate it with a sprinkle of brown sugar and a “river” of milk. I still eat oatmeal, but I cheat. I learned how to cook it in the microwave which eliminates soaking and scrubbing the pan. sadly, due to health isues, I have had to give up the salt. I compensate by adding raisins, dried cranberries, finely diced apples, cinnamon, monk fruit sweetener or a combination of some of the above. It’s not quite the same but still delicious. 🙂
I grew up eating oats (and as an American it was oatmeal) as a hot filling breakfast in the winter. My mother always cooked ours in water (yes with salt) and we ate it with a sprinkle of brown sugar and a “river” of milk. I still eat oatmeal, but I cheat. I learned how to cook it in the microwave which eliminates soaking and scrubbing the pan. sadly, due to health isues, I have had to give up the salt. I compensate by adding raisins, dried cranberries, finely diced apples, cinnamon, monk fruit sweetener or a combination of some of the above. It’s not quite the same but still delicious. 🙂
I grew up eating oats (and as an American it was oatmeal) as a hot filling breakfast in the winter. My mother always cooked ours in water (yes with salt) and we ate it with a sprinkle of brown sugar and a “river” of milk. I still eat oatmeal, but I cheat. I learned how to cook it in the microwave which eliminates soaking and scrubbing the pan. sadly, due to health isues, I have had to give up the salt. I compensate by adding raisins, dried cranberries, finely diced apples, cinnamon, monk fruit sweetener or a combination of some of the above. It’s not quite the same but still delicious. 🙂
I grew up eating oats (and as an American it was oatmeal) as a hot filling breakfast in the winter. My mother always cooked ours in water (yes with salt) and we ate it with a sprinkle of brown sugar and a “river” of milk. I still eat oatmeal, but I cheat. I learned how to cook it in the microwave which eliminates soaking and scrubbing the pan. sadly, due to health isues, I have had to give up the salt. I compensate by adding raisins, dried cranberries, finely diced apples, cinnamon, monk fruit sweetener or a combination of some of the above. It’s not quite the same but still delicious. 🙂
I grew up eating oats (and as an American it was oatmeal) as a hot filling breakfast in the winter. My mother always cooked ours in water (yes with salt) and we ate it with a sprinkle of brown sugar and a “river” of milk. I still eat oatmeal, but I cheat. I learned how to cook it in the microwave which eliminates soaking and scrubbing the pan. sadly, due to health isues, I have had to give up the salt. I compensate by adding raisins, dried cranberries, finely diced apples, cinnamon, monk fruit sweetener or a combination of some of the above. It’s not quite the same but still delicious. 🙂
Oh yes! Ever since they found out that oats is healthy and good for the heart, Indian women have been furiously converting their recipes to oats based grain. So oats dosa, oats idlis, oats upma .. you name it.
Oh yes! Ever since they found out that oats is healthy and good for the heart, Indian women have been furiously converting their recipes to oats based grain. So oats dosa, oats idlis, oats upma .. you name it.
Oh yes! Ever since they found out that oats is healthy and good for the heart, Indian women have been furiously converting their recipes to oats based grain. So oats dosa, oats idlis, oats upma .. you name it.
Oh yes! Ever since they found out that oats is healthy and good for the heart, Indian women have been furiously converting their recipes to oats based grain. So oats dosa, oats idlis, oats upma .. you name it.
Oh yes! Ever since they found out that oats is healthy and good for the heart, Indian women have been furiously converting their recipes to oats based grain. So oats dosa, oats idlis, oats upma .. you name it.
So many comments on porridge! I have porridge every morning! I love it! I love the chance to add lots of exclamation marks as well!
I always add fruit to it and sprinkle it with cinnamon and sweeten it with honey. I’m off to have my breakfast now!
So many comments on porridge! I have porridge every morning! I love it! I love the chance to add lots of exclamation marks as well!
I always add fruit to it and sprinkle it with cinnamon and sweeten it with honey. I’m off to have my breakfast now!
So many comments on porridge! I have porridge every morning! I love it! I love the chance to add lots of exclamation marks as well!
I always add fruit to it and sprinkle it with cinnamon and sweeten it with honey. I’m off to have my breakfast now!
So many comments on porridge! I have porridge every morning! I love it! I love the chance to add lots of exclamation marks as well!
I always add fruit to it and sprinkle it with cinnamon and sweeten it with honey. I’m off to have my breakfast now!
So many comments on porridge! I have porridge every morning! I love it! I love the chance to add lots of exclamation marks as well!
I always add fruit to it and sprinkle it with cinnamon and sweeten it with honey. I’m off to have my breakfast now!
Ah, Elise — exclamation marks on porridge! Delicious! And exciiting!! LOL
Ah, Elise — exclamation marks on porridge! Delicious! And exciiting!! LOL
Ah, Elise — exclamation marks on porridge! Delicious! And exciiting!! LOL
Ah, Elise — exclamation marks on porridge! Delicious! And exciiting!! LOL
Ah, Elise — exclamation marks on porridge! Delicious! And exciiting!! LOL
Thanks, Sara. Im very fond of semolina, too, though I dont think of it as a breakfast dish. Habit really. And Ive heard much of lingonberry jam, but never tasted it or lingonberries. One day.
Thanks, Sara. Im very fond of semolina, too, though I dont think of it as a breakfast dish. Habit really. And Ive heard much of lingonberry jam, but never tasted it or lingonberries. One day.
Thanks, Sara. Im very fond of semolina, too, though I dont think of it as a breakfast dish. Habit really. And Ive heard much of lingonberry jam, but never tasted it or lingonberries. One day.
Thanks, Sara. Im very fond of semolina, too, though I dont think of it as a breakfast dish. Habit really. And Ive heard much of lingonberry jam, but never tasted it or lingonberries. One day.
Thanks, Sara. Im very fond of semolina, too, though I dont think of it as a breakfast dish. Habit really. And Ive heard much of lingonberry jam, but never tasted it or lingonberries. One day.
Claire, sounds like youre eating gourmet porridge, too — all that fruit. Delicious. I might convert to making mine in the microwave — youre right, it does save on soaking the pot — but theres something a little meditative about stirring it while it cooks.
Claire, sounds like youre eating gourmet porridge, too — all that fruit. Delicious. I might convert to making mine in the microwave — youre right, it does save on soaking the pot — but theres something a little meditative about stirring it while it cooks.
Claire, sounds like youre eating gourmet porridge, too — all that fruit. Delicious. I might convert to making mine in the microwave — youre right, it does save on soaking the pot — but theres something a little meditative about stirring it while it cooks.
Claire, sounds like youre eating gourmet porridge, too — all that fruit. Delicious. I might convert to making mine in the microwave — youre right, it does save on soaking the pot — but theres something a little meditative about stirring it while it cooks.
Claire, sounds like youre eating gourmet porridge, too — all that fruit. Delicious. I might convert to making mine in the microwave — youre right, it does save on soaking the pot — but theres something a little meditative about stirring it while it cooks.
I love porridge and have it every morning for breakfast. I add a handful of blueberries and a plain soya yogurt as I’m intolerant to dairy. I never add salt. I actually don’t add salt or sugar to anything. Too much of it in food already.
Where I grew up (in Ireland) there is a factory in the local village that makes porridge. It’s called Flahavans and it’s quite famous. I think it might actually be in England now and lately I heard it may be available in Canada.
It’s a family run business and has been in operation since God was a boy. Wonderful stuff.
I love porridge and have it every morning for breakfast. I add a handful of blueberries and a plain soya yogurt as I’m intolerant to dairy. I never add salt. I actually don’t add salt or sugar to anything. Too much of it in food already.
Where I grew up (in Ireland) there is a factory in the local village that makes porridge. It’s called Flahavans and it’s quite famous. I think it might actually be in England now and lately I heard it may be available in Canada.
It’s a family run business and has been in operation since God was a boy. Wonderful stuff.
I love porridge and have it every morning for breakfast. I add a handful of blueberries and a plain soya yogurt as I’m intolerant to dairy. I never add salt. I actually don’t add salt or sugar to anything. Too much of it in food already.
Where I grew up (in Ireland) there is a factory in the local village that makes porridge. It’s called Flahavans and it’s quite famous. I think it might actually be in England now and lately I heard it may be available in Canada.
It’s a family run business and has been in operation since God was a boy. Wonderful stuff.
I love porridge and have it every morning for breakfast. I add a handful of blueberries and a plain soya yogurt as I’m intolerant to dairy. I never add salt. I actually don’t add salt or sugar to anything. Too much of it in food already.
Where I grew up (in Ireland) there is a factory in the local village that makes porridge. It’s called Flahavans and it’s quite famous. I think it might actually be in England now and lately I heard it may be available in Canada.
It’s a family run business and has been in operation since God was a boy. Wonderful stuff.
I love porridge and have it every morning for breakfast. I add a handful of blueberries and a plain soya yogurt as I’m intolerant to dairy. I never add salt. I actually don’t add salt or sugar to anything. Too much of it in food already.
Where I grew up (in Ireland) there is a factory in the local village that makes porridge. It’s called Flahavans and it’s quite famous. I think it might actually be in England now and lately I heard it may be available in Canada.
It’s a family run business and has been in operation since God was a boy. Wonderful stuff.
Teresa I love hearing that old family firms are still doing well. Wonderful if its selling in Canada and elsewhere. As for the salt issue, yes, we do need to be careful how much we consume. For me there are a few things that must have salt — porridge and poached eggs in particular.
Teresa I love hearing that old family firms are still doing well. Wonderful if its selling in Canada and elsewhere. As for the salt issue, yes, we do need to be careful how much we consume. For me there are a few things that must have salt — porridge and poached eggs in particular.
Teresa I love hearing that old family firms are still doing well. Wonderful if its selling in Canada and elsewhere. As for the salt issue, yes, we do need to be careful how much we consume. For me there are a few things that must have salt — porridge and poached eggs in particular.
Teresa I love hearing that old family firms are still doing well. Wonderful if its selling in Canada and elsewhere. As for the salt issue, yes, we do need to be careful how much we consume. For me there are a few things that must have salt — porridge and poached eggs in particular.
Teresa I love hearing that old family firms are still doing well. Wonderful if its selling in Canada and elsewhere. As for the salt issue, yes, we do need to be careful how much we consume. For me there are a few things that must have salt — porridge and poached eggs in particular.
I loved that story, Mary T. My mom used to make oatmeal, (with just water and salt) but she also made cream of wheat. That she served with milk, a little sugar and a pat of margarine, yum! And growing up with it I had no prejudice against it. When I got older and people discussed what they had for breakfast, nearly everyone gagged and made a tremendous protest. So I kept that to myself thereafter. Ha. But my mom also sometimes made extra, and chilled and fried it the next day. I thought that was yummy too. There’s hardly anything traditionally (in the U.S.) served for breakfast I don’t like.) Your mother sounds so sweet.
I loved that story, Mary T. My mom used to make oatmeal, (with just water and salt) but she also made cream of wheat. That she served with milk, a little sugar and a pat of margarine, yum! And growing up with it I had no prejudice against it. When I got older and people discussed what they had for breakfast, nearly everyone gagged and made a tremendous protest. So I kept that to myself thereafter. Ha. But my mom also sometimes made extra, and chilled and fried it the next day. I thought that was yummy too. There’s hardly anything traditionally (in the U.S.) served for breakfast I don’t like.) Your mother sounds so sweet.
I loved that story, Mary T. My mom used to make oatmeal, (with just water and salt) but she also made cream of wheat. That she served with milk, a little sugar and a pat of margarine, yum! And growing up with it I had no prejudice against it. When I got older and people discussed what they had for breakfast, nearly everyone gagged and made a tremendous protest. So I kept that to myself thereafter. Ha. But my mom also sometimes made extra, and chilled and fried it the next day. I thought that was yummy too. There’s hardly anything traditionally (in the U.S.) served for breakfast I don’t like.) Your mother sounds so sweet.
I loved that story, Mary T. My mom used to make oatmeal, (with just water and salt) but she also made cream of wheat. That she served with milk, a little sugar and a pat of margarine, yum! And growing up with it I had no prejudice against it. When I got older and people discussed what they had for breakfast, nearly everyone gagged and made a tremendous protest. So I kept that to myself thereafter. Ha. But my mom also sometimes made extra, and chilled and fried it the next day. I thought that was yummy too. There’s hardly anything traditionally (in the U.S.) served for breakfast I don’t like.) Your mother sounds so sweet.
I loved that story, Mary T. My mom used to make oatmeal, (with just water and salt) but she also made cream of wheat. That she served with milk, a little sugar and a pat of margarine, yum! And growing up with it I had no prejudice against it. When I got older and people discussed what they had for breakfast, nearly everyone gagged and made a tremendous protest. So I kept that to myself thereafter. Ha. But my mom also sometimes made extra, and chilled and fried it the next day. I thought that was yummy too. There’s hardly anything traditionally (in the U.S.) served for breakfast I don’t like.) Your mother sounds so sweet.
Alrighty, now Anne. That chocolate mousse sounds amazing. Don’t dangle that in front of us without the recipe!!! 🙂
Alrighty, now Anne. That chocolate mousse sounds amazing. Don’t dangle that in front of us without the recipe!!! 🙂
Alrighty, now Anne. That chocolate mousse sounds amazing. Don’t dangle that in front of us without the recipe!!! 🙂
Alrighty, now Anne. That chocolate mousse sounds amazing. Don’t dangle that in front of us without the recipe!!! 🙂
Alrighty, now Anne. That chocolate mousse sounds amazing. Don’t dangle that in front of us without the recipe!!! 🙂
Anne, what a sweet light-hearted post today. Nearly every comment a happy memory. I love the historical information I’ve gleaned from all of The Wenche’s posts ever since I discovered this blog. What fun. Thank you. 😀
Anne, what a sweet light-hearted post today. Nearly every comment a happy memory. I love the historical information I’ve gleaned from all of The Wenche’s posts ever since I discovered this blog. What fun. Thank you. 😀
Anne, what a sweet light-hearted post today. Nearly every comment a happy memory. I love the historical information I’ve gleaned from all of The Wenche’s posts ever since I discovered this blog. What fun. Thank you. 😀
Anne, what a sweet light-hearted post today. Nearly every comment a happy memory. I love the historical information I’ve gleaned from all of The Wenche’s posts ever since I discovered this blog. What fun. Thank you. 😀
Anne, what a sweet light-hearted post today. Nearly every comment a happy memory. I love the historical information I’ve gleaned from all of The Wenche’s posts ever since I discovered this blog. What fun. Thank you. 😀
Here it is, Michelle.
Avocado Choc Mousse(which, because its avocado, really counts as salad– right? 😉
2 ripe avocados
1/4 cup cocoa powder
1/4 cup of maple syrup (mine was sugar-free imitation maple syrup)
slurp of vanilla essence
pinch salt.
Blend. Chill. eat.
Other recipes have things like bananas blended in which I think would work well. Also bananas and some peanut butter.
Here it is, Michelle.
Avocado Choc Mousse(which, because its avocado, really counts as salad– right? 😉
2 ripe avocados
1/4 cup cocoa powder
1/4 cup of maple syrup (mine was sugar-free imitation maple syrup)
slurp of vanilla essence
pinch salt.
Blend. Chill. eat.
Other recipes have things like bananas blended in which I think would work well. Also bananas and some peanut butter.
Here it is, Michelle.
Avocado Choc Mousse(which, because its avocado, really counts as salad– right? 😉
2 ripe avocados
1/4 cup cocoa powder
1/4 cup of maple syrup (mine was sugar-free imitation maple syrup)
slurp of vanilla essence
pinch salt.
Blend. Chill. eat.
Other recipes have things like bananas blended in which I think would work well. Also bananas and some peanut butter.
Here it is, Michelle.
Avocado Choc Mousse(which, because its avocado, really counts as salad– right? 😉
2 ripe avocados
1/4 cup cocoa powder
1/4 cup of maple syrup (mine was sugar-free imitation maple syrup)
slurp of vanilla essence
pinch salt.
Blend. Chill. eat.
Other recipes have things like bananas blended in which I think would work well. Also bananas and some peanut butter.
Here it is, Michelle.
Avocado Choc Mousse(which, because its avocado, really counts as salad– right? 😉
2 ripe avocados
1/4 cup cocoa powder
1/4 cup of maple syrup (mine was sugar-free imitation maple syrup)
slurp of vanilla essence
pinch salt.
Blend. Chill. eat.
Other recipes have things like bananas blended in which I think would work well. Also bananas and some peanut butter.
I must try rolled oats soaked overnight rather than my usual quick oats – I’m clearly cheating lol. I have added a smidgin of salt since this thread started but it is probably overwhelmed by the cream and honey. I used to add cinnamon but have forgotten about that. Jamie’s idea for chocolate porridge is unimaginable to my mind. He says Golden Syrup is very English – I thought it was a very Australian by-product of sugar processing???
BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced it’s any better than the spoon end!
Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess😀
I must try rolled oats soaked overnight rather than my usual quick oats – I’m clearly cheating lol. I have added a smidgin of salt since this thread started but it is probably overwhelmed by the cream and honey. I used to add cinnamon but have forgotten about that. Jamie’s idea for chocolate porridge is unimaginable to my mind. He says Golden Syrup is very English – I thought it was a very Australian by-product of sugar processing???
BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced it’s any better than the spoon end!
Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess😀
I must try rolled oats soaked overnight rather than my usual quick oats – I’m clearly cheating lol. I have added a smidgin of salt since this thread started but it is probably overwhelmed by the cream and honey. I used to add cinnamon but have forgotten about that. Jamie’s idea for chocolate porridge is unimaginable to my mind. He says Golden Syrup is very English – I thought it was a very Australian by-product of sugar processing???
BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced it’s any better than the spoon end!
Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess😀
I must try rolled oats soaked overnight rather than my usual quick oats – I’m clearly cheating lol. I have added a smidgin of salt since this thread started but it is probably overwhelmed by the cream and honey. I used to add cinnamon but have forgotten about that. Jamie’s idea for chocolate porridge is unimaginable to my mind. He says Golden Syrup is very English – I thought it was a very Australian by-product of sugar processing???
BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced it’s any better than the spoon end!
Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess😀
I must try rolled oats soaked overnight rather than my usual quick oats – I’m clearly cheating lol. I have added a smidgin of salt since this thread started but it is probably overwhelmed by the cream and honey. I used to add cinnamon but have forgotten about that. Jamie’s idea for chocolate porridge is unimaginable to my mind. He says Golden Syrup is very English – I thought it was a very Australian by-product of sugar processing???
BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced it’s any better than the spoon end!
Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess😀
Thanks, Jan. “Syrup is very English – I thought it was a very Australian by-product of sugar processing???”
I think he was probably directing that comment to his American audience, who seem to use corn syrup and molasses and other syrups, whereas Golden syrup is almost an institution here, but I just looked it up and according to Wikipedia, the actual product called Golden Syrup was developed first in England in the 1880s.
“BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced its any better than the spoon end!”
Yes, my spoon has a slightly pointy end on the spoon part, which is perfect for scraping the last of the porridge out of the pot. Spoon handles and spurtles cannot scoop.
“Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess”
Thanks, Jan — lovely of you to say so. 🙂
Thanks, Jan. “Syrup is very English – I thought it was a very Australian by-product of sugar processing???”
I think he was probably directing that comment to his American audience, who seem to use corn syrup and molasses and other syrups, whereas Golden syrup is almost an institution here, but I just looked it up and according to Wikipedia, the actual product called Golden Syrup was developed first in England in the 1880s.
“BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced its any better than the spoon end!”
Yes, my spoon has a slightly pointy end on the spoon part, which is perfect for scraping the last of the porridge out of the pot. Spoon handles and spurtles cannot scoop.
“Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess”
Thanks, Jan — lovely of you to say so. 🙂
Thanks, Jan. “Syrup is very English – I thought it was a very Australian by-product of sugar processing???”
I think he was probably directing that comment to his American audience, who seem to use corn syrup and molasses and other syrups, whereas Golden syrup is almost an institution here, but I just looked it up and according to Wikipedia, the actual product called Golden Syrup was developed first in England in the 1880s.
“BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced its any better than the spoon end!”
Yes, my spoon has a slightly pointy end on the spoon part, which is perfect for scraping the last of the porridge out of the pot. Spoon handles and spurtles cannot scoop.
“Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess”
Thanks, Jan — lovely of you to say so. 🙂
Thanks, Jan. “Syrup is very English – I thought it was a very Australian by-product of sugar processing???”
I think he was probably directing that comment to his American audience, who seem to use corn syrup and molasses and other syrups, whereas Golden syrup is almost an institution here, but I just looked it up and according to Wikipedia, the actual product called Golden Syrup was developed first in England in the 1880s.
“BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced its any better than the spoon end!”
Yes, my spoon has a slightly pointy end on the spoon part, which is perfect for scraping the last of the porridge out of the pot. Spoon handles and spurtles cannot scoop.
“Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess”
Thanks, Jan — lovely of you to say so. 🙂
Thanks, Jan. “Syrup is very English – I thought it was a very Australian by-product of sugar processing???”
I think he was probably directing that comment to his American audience, who seem to use corn syrup and molasses and other syrups, whereas Golden syrup is almost an institution here, but I just looked it up and according to Wikipedia, the actual product called Golden Syrup was developed first in England in the 1880s.
“BTW Anne Gracie, the handle of a wooden spoon does the trick as a spurtle 🙂 not convinced its any better than the spoon end!”
Yes, my spoon has a slightly pointy end on the spoon part, which is perfect for scraping the last of the porridge out of the pot. Spoon handles and spurtles cannot scoop.
“Would have commented earlier but was caught up in an unputdownable book – The Stolen Princess”
Thanks, Jan — lovely of you to say so. 🙂
Woo, Anne. Sound amazing. I’ll have to try that! Avocados are a basic food group here in central Texas. 😉
Woo, Anne. Sound amazing. I’ll have to try that! Avocados are a basic food group here in central Texas. 😉
Woo, Anne. Sound amazing. I’ll have to try that! Avocados are a basic food group here in central Texas. 😉
Woo, Anne. Sound amazing. I’ll have to try that! Avocados are a basic food group here in central Texas. 😉
Woo, Anne. Sound amazing. I’ll have to try that! Avocados are a basic food group here in central Texas. 😉