The tenth of October
is World Porridge Day.
It comes in many forms
and can be made from any grain,
but for me the quintessential
epicentral sludge has to be made
from pin-head oatmeal (not sissy flakes)
soaked overnight (or at least an hour)
and served with sour milk, sour cream,
fromage blanc, curds or even kefir,
with a sprinkling of brown cane-sugar
(maybe with cinnamon for kids ?)
on the top for crunch.
It can also be made with full-cream milk
instead of water, but is then a tad too rich.
1 comment:
Buckwheat porridge is a Russian staple. Maize porridge is eaten in the USA. Both of these have special names which I can't remember. I think porridge can be made from wheat-bran. It can certainly be made from rice and from manioc.
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