Mr Tracks and I often have porridge for our breakfast. Not so unusual, I’m sure you are thinking. No indeed. That is my point.
When I am making the porridge, I love the hypnotic stirring process. I always select the same wooden spoon with which to stir (we do not have an official ‘spurtle’), and I allow my thoughts to drift across time to connect with the many millions of unknown people who have also made this simple but nourishing oat-based dish over the years.
Mr Tracks made ours this morning. Here are the fruits of his labours:
We like our porridge sweet. This is sacrilege to most Scottish people, who traditionally take their porridge with salt. I have mine with maple syrup and give Clanmother a wave. Today the Porridge has a smiley face for her too (mine is on the right).
Robert Burns in his poem ‘The Cotter’s Saturday Night’ celebrated this noble dish:
“But now the supper crowns their simple board,
The halesome parritch, chief o Scotia’s food”
And for those who are seriously serious about porridge, take a look at this website. It is my aim to get to the world championships one day, but I must get my own spurtle under my belt first. Meanwhile, here is a recipe for traditional Scottish porridge – enjoy.