Porridge: not just for bears and finicky blondes

February 9th, 2012

Irish porridge recipe

Porridge was a breakfast staple in my childhood home–piping hot, floating in cold milk, topped with brown sugar. I had a very specific way of eating it, starting with the outer rim, because that cooled faster, then working my way into the molten pool of brown sugar at the center.

My mom made our porridge with rolled oats, but I fell in love with steelcut (or pin oats) when I first travelled to Ireland in 2003, and again, with Patrick in 2007. Here’s how I make it at home:

Do you have a “nostalgia” dish from childhood? I’d love to hear it.

3 Responses to “Porridge: not just for bears and finicky blondes”

  1. marilee pittman says:

    One of my “porridgey” moments is standing over the stove with my big brother( circa 1947), while I watch the porridge bubbles burst, he quizzes me on who I love. It goes like this ;
    Leigh;”Do you love Momma?”
    Marilee (I’m two or three); “yes”
    Leigh: “Do you love Joycie?”
    Marilee; “yes”
    and he goes down through all our siblings and cousins.
    Then he slips in; ” Do you love the Devil?’
    I automatically say; “yes”
    He squeals with horror! “Marilee loves the Devil!”,”Marilee loves the Devil!”. I don’t have a clue what I’d done,but it seems pretty astonishing….

    • Shelley says:

      Who knew that Uncle Leigh had such a sadistic side to him? LOL I still remember my family (member shall not be named – only because I can’t remember who it was!) asking me “If some one who teases you is a teaser, what do you call some one who bugs you?” and guffawing at a very perplexed me when I innocently suggested, “Bugger?” Oh the torments one puts up with as the baby in the family!!

  2. Lee Cockrum says:

    It is funny, I just made my comfort food from my childhood yesterday! It is lunch meat bologna, one large piece diced up (not sliced) fried with onions, then add canned diced tomatoes, a little oregano and salt. Simmer for 15 or 20 minutes, then serve over white bread. I love this for breakfast, lunch or dinner.

RSS feed for comments on this post.