After picking my cotton crop of 8 inch of northern cotton, I decided to fix
a bowl of Scottish porage. I even measured this for a change.
1/2 cup steel cut oats
1 1/2 cup water
Pinch of salt if you must
1 tablespoon of butter
Melt butter, add oats and mix to coat oats.
Pour in the 1 1/2 cup of boiling water.
Bring pan back to boil. Stir. Turn to a very low simmer and cover.
Forget it for 45 minutes.
Now the water should be absorb.
Now take off burner and set a side. Add a tablespoon of butter and cover.
Mix 1/2 cup of milk. A tablespoon of brown sugar and ground cinnamon to
taste. About 1/4 teaspoon for my taste.
Pour over porage and you can eat it now or place it back on the burner,
until the liquid is absorbed.
RJ
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