Wednesday, October 27, 2004

Porridge

Very warming on a cold winter morning!

two cups water
one cup quick-cooking oats
splash of whole milk
two tablespoons sugar (or honey, if you prefer)

Boil the water. A lid on the pot will help bring the water to the boil more quickly. Add the oats and sugar. Bring back up to a boil. Stirring briskly, splash some whole milk into the boiling mixture. Be vigilant, as you watch the pot, because, if one doesn't, the milk has a tendency to fuse with the bottom of the pot. Bring it to a boil again, stirring several times in the interim, until it has a nice creamy consistency. Pour into a bowl. Once served, you can add more milk if you want to lower the temperature of the porridge or to thin the consistency somewhat. This should feed one person of moderate appetite or two persons of lesser appetite.

1 comment:

Selina said...

Interested in Cooking? Need a new recipe for Thanksgiving or an unusual present for Christmas for the cook that has it all? Let me tell you about a cookbook that is older than you and me together, but still has more value that most cookbooks that are out on the marke these days. It is called America Cookery. It is the first cookbook of American authorship to be printed in the United States. Numerous recipes that adapt traditional dishes by substituting native American ingredients such as corn meal and squash are printed here for the first time, including "Indian Slapjack," "Johny Cake," and "Squash Pudding." Simmons's "Pompkin Pudding," baked in a crust, is the basis for the classic American pumpkin pie. It is awesome. I bought it and y family and friends loved and envied the sudden knowledge that I displayed and the tasty treats that I was able to make with this treasure. Thank you to the person who made it available for immediate download. Happy holidays from Selina and family.