Perfect Poise, Perfect Life
Bring your body into balance and revolutionise your life
By Noel Kingsley
Publisher Hodder Mobius
AVAILABLE HERE
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Porridge Championships
Once again, the time has come when porridge lovers up and down the country and indeed around the world are waiting with bated breath to discover the winner of this years international porridge making competition. The Golden Spurtle World Porridge Making Championships will take place in Carrbridge, Inverness-shire, Scotland, on Sunday 8th October 2006 and don't we all wish we could be there?
Lynn Benge, Winner 2005
The title of World Porridge Making Champion will be awarded to the chef deemed to have made the best traditional porridge using oatmeal, water and salt. The winner will receive the coveted title and the 'Golden Spurtle' trophy.
Lara Smith, Speciality Porridge Winner, 2005
It's going to be a great day with many different activities. Most contestants also enter the ‘Speciality Porridge’ competition, for porridge with other ingredients added. This could be Athole Brose with honey or meal mixed with whisky or Foorach Buttermilk with whipped cream or whey with oatmeal stirred in.
The Porridge Fun Run will start at 11.00am after the Mass Warm Up. At 12.30pm the Porridge Parade led by the Pipes and Drums of the Badenoch and Strathspey Pipe Band will make its way to the famous bridge to Toast the Porridge with a dram before proceeding to the Village Hall where the competition commences.
Badenoch and Strathspey Pipe Band
Some say porridge should only be stirred in a clock wise direction using the right hand so you don't evoke the 'Devil'. The stirring is done with a straight wooden spoon /stick without a moulded or flat end and known is Scotland as a 'Spurtle' or 'Theevil'. Porridge should always be spoken of as 'they' and old custom states that it should be eaten standing up. A bone spoon should always be used for eating porridge.
I've started eating porridge again this week as the weather has got colder and it's such a great way to start the day. It's full of healthy fibre, wonderfully sustaining, low in cholesterol, low GI and induces a lovely sense of euphoric happiness. I make mine with rice milk rather than water or cows milk. It's slightly sweet, lovely and creamy and with a little added salt us just absolutely yummy.
:-)
