October 25
Oct. 30th, 2013 09:00 am![]() I am not really a porridge person but there are days when I could kill for a nice bowl of warm porridge. Especially when I have cooked something that left drippings in the pan, add that to good old fashioned rye porridge and it's the best dinner in the world! I think my Ukrainian roots are showing in that but heck, it's really the fat that adds the flavour and the rye porridge adds consistency that one can't really have with oatmeal porridge. I baked some chicken for lunch and used the dripping from that and let me tell you, good stuff, good stuff! Sweet porridge is also nice on cold days, but for that oatmeal really does work best. All that brings me to the fact that I will miss the selection of porridges at any given tiny shop in Finland. At my local Alepa there are many 10 kinds of cereal, maybe, probably fewer than that… but there are at least 20 kinds of porridges. Anything from oatmeal to rice to rye porridge, with or without sugar, with or without flavouring, to prepare by just adding hot water to the kind where you have to actually cook it for 15 minutes. |