Porridge

My father was of a generation that grew up with the tradition of porridge stored in the kitchen drawer to cut into squares for the ‘piece’ to take onto the hill for the day. He was also a great believer that porridge should only be made with water and a requisite pinch of salt and then served hot in one bowl with cold milk served in another – a spoon of hot porridge would be dipped into the cold milk and neither the twain should mix until safely in the mouth. When at home in Scotland he would execute his traditionalist approach with great satisfaction and open up a breakfast debate about the myths surrounding the humble bowl of porridge. Should it be made with barley like our ancestors? Or with oatmeal instead of oats? Should you add or omit salt? Sugar? Honey? Spices? Do you stand to eat your porridge like some traditionalists? Do you stir porridge to the right as to left might invoke the devil? Is porridge only traditional if you use a spirtle? An innocent bowl of oats can insight passionate debate. There is a lot to sing about its nutritious and health benefits too, but I am relieved that the tradition of adding a whole puffin – I sincerely hope a dead one – to the pot has ceased on the barren island of St Kilda!