Rain, More Rain, and Porridge

Gales, gale force winds, pouring rain that pours sideways. A typical Tasmanian spring school holiday week. We woke up this morning to find our side fence had collapsed.....

..on top of the broad beans. And my lovely tub of garlic....

The children are well pleased about the demise of the broad beans. I am thinking the garlic will survive, only slightly bent.

We are trapped inside, but luckily I had the forethought to invite lots of children over during these last few days, so their parents have had to brave the elements to drop them off, and I just have to make pizza. I like making pizza, especially when a little curly-haired moppet popped her head up over the kitchen bench, and said in awed tones, 'Are you really making the DOUGH as well? That's AMAZING.' I like being amazing.

I decided, in my quest for health and wholesomeness, that maybe I could find something a little more 'whole food-y' than vegemite toast for breakfast, so tried soaking oats to make 'proper' porridge. Usually I make quick oats porridge in the microwave for Posy, because she is the only one who eats it. But last night I soaked the oats, for health, and cooked it with salt this morning, served it with milk, natural yoghurt, a sprinkle of cinnamon and a swirl of honey.

It still tasted like gloppity glop (thankyou Dr Seuss).

At least Posy liked it.


Unknown said…
Egads! That looks like a worry. We are also experiencing gale force winds as we speak (or is that comment/you know what i mean). I just had to cancel a crane truck for delivery of a switchboard. I had visions of it swinging in the breeze. No damage at home except a few broken tendrils on snow peas that were not connected. Amazing how the finest of little hooks will keep the plant attached to the trellis.

You are a cool mum. Imagine what those kids say to their own mums when they get home. Whip up some Goop to play with and you will really rock.

Gosh, havent made porridge the old fashioned way for ages.

Enjoy the breeze and rain.
Anonymous said…
What?! Not like porridge? Sacriledge!
My kids, Jasper in particular begs for it but twice a week is more than enough. It varies in its condiments. I usually throw in a generous handful (or 2) of sultanas, sometime it's apple puree (I bottled the leftover fruit from bottling apple juice) and cinnamon, sometimes peach slices, sometimes plain (rarely) and the kids inhale the stuff and beg (yes, thats right, BEG) for seconds. And thirds. I gave up serving myself any. On the days I make too much they never eat it all but the days I get the amount perfect to serve us each a big bowl the kids inevitably want more and I end up sacrificing mine. I even have a recipe for a savoury porridge, much like risotto but with oats. Not game to go there quite yet. ;)

It's as windy as anything here too. We're having our front fence built but we're trying to saw down some trees first. Martin hit them up hard last night but after 4 hours he wasn't even half way so we figured we'd ask our builder to do it today but not a chance. Insanely windy.
My gardens are ok (I hope your beans and garlic survive ok), my hens are hiding on the deck to get out of both wind and rain and my kids are driving me batty as they want to get out in the garden (I planned to build bean teepees from the poplar tree brances Martin cut down). I can't wait for a little more sunshine and a LOT less wind.
Jo said…
Lynda, it's wild and crazy here. Just broke an umbrella. Glad there are no cranes here! Could use the porridge for gloop next time the kids come round!
Jessie, I did think that stewed apple might improve the porridge. It's just not my favourite texture. Posy loves it, but no-one else is keen. I want to stop making one serve in the microwave for her, because it's probably not the best. So I'm thinking maybe I could put up with it once a week or so, and cook it'proper'..
Hope your trees fall down in the wind (only the ones you want to go, of course):)
Anonymous said…
I love proper porridge, but only make it on the stove top when there's someone to share it with me. Otherwise, I make it in the microwave for myself (I make it with water, and have it with cold milk, butter and honey. Apparently, that's weird. I think porridge with fruit in it is weird). Most of the time, I have home made muesli, which does have fruit in it!

It's been madly windy here as well. We had plans to take the kids and dog out for some fresh air, but there's a fine line between how much fresh air is enough and how much is oops, did my kid just sail off to Tasmania? Dog seemed to be quite content with going for a drive instead and had a massive sleep like she'd been for a walk, so win there.
Anonymous said…
Love the word egads!!! Will try to use it more. Thanks, Lynda.

I used to love storms. Before I realised that houses are not impregnable fortresses. Now I fret as we have large trees around us.

Hope you get your fence repaired cheaply. I side with your children on the broad bean issue. My mother used to serve them regularly. Yuck! But then I had some recently and was so surprised. Maybe it is a maturing palate? Even tempted to put them in a curry.

Posy gets my vote with porridge. I make the 2 min microwave variety regularly. Cheap, filling, and healthy. Gloppity glop sounds so happy!
Jo said…
Miss Maudy, if I see any children flying by, I will send them right back.
Lucinda, tiny, fingernail size broadbeans, double shelled, bright green and just steamed, in pasta with bacon and garlic and greens.Oh yum!
Anonymous said…
Never heard of double shelled. Can I do it with bought broad beans?
Jo said…
So you take the pod off, and there are several individual beans inside, and you steam them lightly, at which point they will turn an ugly grey, then you pop the inner bean out of its grey coat, and presto! It will be a beautiful emerald green. They are always better fingernail size, but no-one seems to sell them that size. That's why I grow them..
Unknown said…
Strewth, who knew that about broad beans! I only remember being served mounds of the grey stuff when i was young and force fed whatever was growing in abundance until it ran out and we moved onto the next glut crop and so i have food phobias about beetroot, mushrooms, broad beans etc etc etc (gee that was a long sentence). I must investigate this further. Thank you Oh Wise One.
Jo said…
Ha, Lynda, I'm sure your parents were going for maximum food value, hence growing them as large as possible. I myself am a teeny bit guilty of the same behaviour, as is anyone with a vegie garden. I am slowly learning more interesting ways to cook abundant harvests, but not quick enough for The Smalls..
Heather said…
Oh my, I am so sorry about your fence and plants. A couple of years ago our HUGE tree in our front yard fell over during a windy day. Thankfully it fell over into our neighbor's yard and didn't cause any damage to anyone's property (or damage to people!!). Hang tight.
Anonymous said…
I like that you are amazing too :). The fence sucks. We had a HUGE black wattle fall over our driveway and all it took out was a branch on a small Indian Bean Tree that we planted last year. It probably needed pruning so nature not only delivered part of next year’s firewood in one fell swoop, she did we lazy horticulturalists a favour by appropriately pruning our tree ;). Have you tried Bircher muslie or soaking the oats overnight and NOT cooking them? A bit cold at the moment for that kind of breakfast but it's an entirely different proposition to regular rolled oats. Throw in a few nuts, a drizzle of honey, a few chopped up dried fruits and a spice or two and you would be amazed at how humble oats scrub up or just whizz some soaked oats (in kefir overnight so they fizz ;) ) with some milk in your blender in the morning and toss in whatever takes your fancy. You can even use juice (no milk) if you like. Delish! Within the month we are going to be moaning about how hot it is so I figure I am going to enjoy this deluge and mud and am just going to put on my wellies and wade in the mud and remember how it was "fun" when I was a kid and ignore the rest :)
Judy said…
Love Dr Seuss! Wish the kids hadn't grown too old as his books are such fun to read out loud :)

Steaming sounds a good idea. I cut the broad beans in half and then stir fry them with a bit of salt and sugar, so the second skin comes off and you can pick out the tasty green beans and eat as a snack.

Hope the weather improves.
Tammy said…
I am so sorry about your fence ... and your broad beans.

Don't all of us like to be "amazing"? You earned that label for doing something you love. What a great result!
Jo said…
Judy, another good idea for broad beans. I'll give it a go if any recover!
Tammy, I will take 'amazing' wherever I can get it.
Jo said…
Heather, I would be so sad to lose a huge tree, I'm really not fussed to lose a section of fence that needed to be replaced anyway..
Fran, isn't nature wonderful? And yes, bircher muesli, will give that a try, such a good idea, and get my head around the kefir as well...
Jen's Busy Days said…
In Tasmania we had porridge every morning for breakfast for about 3 months. I had pregnancy brain and that was as much as I could handle. At that stage I would soak the oats in a little boiled water until they had soaked it all up then add milk to cook them in on the stovetop. I added ginger (from the jar) and sultanas for the cooking stage and then we cut up apple sticks as spikes for our hedgehogs. Honey, cream/milk/yoghurt and raw sugar over the top!

Of course, that was also about the time I learnt to not buy homebrand ginger and garlic as putting garlic in the porridge because the jars look the same in the morning pregnancy blergh was not a good idea!

I now buy ginger in Masters as it takes about 6 months to use up a jar and buy garlic in homebrand as I generally use a jar every 2 - 3 weeks. :-)

By the way I love the way your commenters are so chatty. My long comments don't feel so out of place and it is lovely to know more about your other fans.

Best wishes
Jen in NSW
Jo said…
Jen, garlic on porridge, bet that woke you up fairly instantly!
Love long, chatty comments, I learn so much from everyone here. Ginger in porridge - must try that, I think the blandness of it is one reason I don't like it. I keep a ginger root in the freezer in a tub, and grate it straight from frozen, lasts for ages. Will give it a go on the gloppity-glop!
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