Porridge - on cooking oats and living longer

Porridge is any type of edible mush made from grains. To the extent that cooking porridge is actually cooking may be to tacitly extend an invitation to toast and coffee into the exalted halls of the culinary arts. (Is it really food if you don’t need teeth to eat it?)

​Its simplicity aside, I want to write about porridge in this whimsical food blog of mine, damn it. Call it self-indulgent, but there’s something about porridge that, as someone drawn to a keyboard and newline button, I simply want to type about. Hemingway said “write what you know.” He knew about bullfights, stiff drinks, and grace under pressure. Well, I know about porridge. As the old adage goes, "you are what you eat." And I’m at least four bags of Quaker rolled oats.

My faithful jar of oats, barley, and rye greets me first thing in the morning.

In this post I’m gonna share a few stories about my all-time favourite breakfast: porridge oats. I’ll offer my opinion of the best varieties of oats and other grains, too. And as the food I’ve cooked the most in my life, the recipes I’ll share are arguably my most finely-tuned.

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