the porridge

This is the porridge recipe that I use. I was eating it when I broke my tooth, but I don't blame the porridge. It was my tooth's expiry date, no matter what I was eating.

It comes from a CBC radio breakfast contest a long time ago. It's very good:

ARTHUR'S PORRIDGE

4 cups wheat bran

3 cups rolled oats (largest flakes)

2 cups Triticale flakes

1 cup barley flakes

1 cup wheat flakes

2 cups cracked oats (Scotch Oats)

2 cups cracked wheat

1 cup whole barley (Pot Barley)

1 cup whole oats (Oat Groats)

1 1/2 cup flax seed (BROWN variety)

Mix thoroughly all grains in a large container. Fill plastic bags or wide-mouth jars with the porridge mix. I make a gigantic recipe (quadrupled or quintupled, and store the bags in the freezer).

TO PREPARE (per serving):

Boil one cup of water in a pot. Add a pinch of salt, a small handful of

raisins (dried cranberries are good too) and 1/3 to 1/2 cup of the porridge mix.

Stir a couple of times, put lid on pot, then immediately remove pot from high heat and place on another element at lowest heat and let this stand undisturbed for approximately five minutes.

This is good with brown sugar and milk or with my personal favourite: plain yogurt and home-made strawberry jam.

Thanks Mom, for digging up the recipe when I couldn't find my copy.

I hope you will try this recipe, and don't worry about your teeth. It's good for your teeth.

question: what did you have for breakfast this morning?

mompoet - breakfast matters