So much of life is based around routine. It’s made easier by it. Conversely, when one’s expected incarnation of ‘normal’ is knocked out of kilter it can have a wholly debilitating effect on the person involved. Change doesn’t have to be a bad thing but it can take a serious amount of adjusting to. Believe me, there’s been more of it in this seat in the last half decade than would be wished on anybody.
It must be admitted that, of course, not all change is a bad thing. Having had porridge for breakfast what felt like every day for the first dozen years of my life, it’s hardly that surprising that eventually it was tired of.
With the result that it has been more than two dozen years or more since a consignment of the oat-based roughage passed these lips. Now, it cannot be said that a return to porridge in its purest form was achieved, at least the wheels pointing in that direction were put in motion. Thanks to the combination of two pillars of the Irish staple died – porridge and bread.
- 1 large tub of natural or greek youghurt (full or low fat, whatever you like)
- Empty the carton of yoghurt, then refill it twice with porridge oats.
- 1 Egg
- 1 tsp of bicarbonate soda
- Half tsp of salt
- Now add whatever you like. Cinamon, fruit, seeds, vanilla extract.
- Then place in oven at 180 for 50 mins.
Like a lot of other things, making an attempt at baking for the first time since I was stopped taking Home Economics in school was only possible due to the patience, understanding and encouragement of Susie. Having a variety of activities with which to put in the time is a newfound bonus at any time but most especially now when staying ahead of the black cloud represents life’s greatest challenge.