Good Ol' Parritch

I just made porridge for breakfast. And not that wimpy kind that you poor boiling water over. I just made old fashioned, rolled not cut, stick-to-your-ribs, pull-your-stomach-down-to-your-toes, porridge. I have been making porridge now for nigh on twenty years. Hubby likes it. I make it about once every week or so. This time I threw in some apples and a little granola and some pancake syrup to sweeten it. And you know it was really good.

Have you ever noticed that sometimes you can be eating something regularly for years and years and then suddenly you realize just how good it is. I mean porridge is fairly normal food, but I think I had forgotten just how good it is. I tend to think that a glutenous mass of grain is not necessarily the most appetizing thing in the world. But pop a spoonful in your mouth and mm... mm... mm... it's just delicious.

I realize that I'm starting to sound like an add.

Have you ever heard the story of the Magic Porridge Pot? Well my porridge pot this morning is a little like the magic porridge pot. I made waaayyy too much porridge! We'll be eating porridge hot, cold and nine days old at this rate. So I guess I'll have to make a few porridge muffins later on.

Porridge Muffins
2 cups porridge (already cooked)
1 egg
1/4 cup of oil
1 1/2 cups flour
1 teaspoon baking powder
1 c milk

Mix all the above ingredients, add dried or fresh fruit... such as apples or bananas and pour into muffin pans that have been greased. Bake in usual manner at 350 degrees for 20 - 30 minutes depending on your oven. They are good for breakfast too.

Bon appetit!