This post features more porridgy weather and better porridge than the last one. I've got no more tales of charming English rodentia today, but I'm savoring the good stuff -- steel cut Irish oats -- as I survey my winter wonderland. These oats were the kind in the tin which needs to be sliced open with a knife. The task was dispatched without injury to myself or others. I boiled and simmered the oats for half an hour, and served them in the traditional manner -- with buttermilk. For me that means vegan buttermilk, which is a few tablespoons of almond milk with a couple of tablespoons of fresh lemon juice stirred in. The taste is wonderful and very close to the flavor of buttermilk, believe it or not! I topped it all off with a dab of earth balance butter. Delicious! This'll "stick to my ribs" as my folks used to say.