Back in 2016, I published a post about porridge. Since then, I’ve looked at warm cereal mushes in Japan and Mexico. I’m reposting the original post below, but I’ll add my new favorite oatmeal recipe, which isn’t just oats. Once upon a time in 1924, Gertrude Skilling Kavaner, of Manitoba, invented what would later become … More It’s Porridge Time!
Years ago working as an archaeologist in Yucatan, Mexico, I would enjoy an early morning break with the workers on site — I’d drink tea and eat a granola bar and they’d eat atole, a corn porridge. One guy would pull out a ball of white, sticky corn flour and pass out dollops to his … More It’s Porridge Time — Mexico and Central America
Image Credit from Japanese Cooking 101 About this time last year, I was waxing on about how excited I was about the mercury dropping and it finally getting to be cold enough for porridge in the morning. Check that post for good, basic European porridge recipe suggestions (hazelnut and chocolate is still a house favorite). … More It’s Porridge Time — Japan