The way you write is so joyously emotive. You serve as a reminder that even the most humble whispers of the world, our surroundings and routines of our daily lives, are magical in their own way, if only we acknowledge them. Thank you as ever for our weekly dose of Diacono brilliance xx
I have the lyrics to You To Me Are Everything written out in full in a teenage diary about my school crush. That diary still exists. I'm sorry for the passing of your friend and glad that you got to sing such a joyful song in their memory and eat panettone. x
That empty feeling at the loss of a friend, made more hollow by bleak surroundings. You describe it so well. And then the surprising shared joy. Thank you for this, Mark. And for the tales of more joyous events. I concur on the excellence of perfectly made porridge but have never tried adding the oats in two stages. Trying it now. Thank you.
Flahavans is the best porridge oat, definitely 😁 The factory is in Waterford county not far from my hometown. I love a spot of Baileys on my porridge occasionally 😉
This is a delightful read, Mark, though I’m sorry for your loss.
On the musings of why parents choose the baby names they do, here in Toronto is a legendary steak house called Barberian's. It’s not a misspelling, it’s the owner’s last name. His first name is Harry.
Thank you for the perfect porridge prose. We too use oak milk and maple syrup, but not the two stage oats. We will definitely be trying that - thank you.
I am a Porrige Puritan - steel-cut oatmeal (yes to Flahavan's, they really are the best) soaked overnight in water before cooking. Then add salt and a little cream in the bowl. Even the idea of cooking the oats in milk makes me shudder... Even more ridiculous: I'm French!
Now that’s excellent thinking/planning Pauline! I do overnight oats once in a while but I often have strong feelings about what I want for the first meal of the day at the time - eg it has to be porridge, today it has to be toast this morning etc - so planning ahead often doesn’t work too well for me, alas.
Always a great read. Thank you for your fabulous writing . The Honey & Co event was very special indeed. Now I regreat not buying their panetonne. Will Have to go back. In Brasil - my home country, panetonne is sinonimous with Xmas. This is due to the larga Italian immigration. Sorry for your loss. It’s never easy saying goodbye to a loved one.
The whole brilliant post, woven with grief and joy, leads to porridge, the ultimate comfort. I will have to try your method because it makes lots of sense.
I do like your writing, and I’ll look for Abundance in NZ. Sometimes gardening and eating-with-the-seasons books from England are annoying because of the season inversion, and the rather different climate. But a year-round book might work for southern-hemmers. Not a word but you know.
What a lovely post. I was surprised I too knew all the lyrics. I’m in the middle of making the Japanese quince jelly ( I didn’t even realise what these were in our garden) . When you’re filling the muslin bag do you just put the pulp in or the liquid as well? Looking forward to the porridge
The way you write is so joyously emotive. You serve as a reminder that even the most humble whispers of the world, our surroundings and routines of our daily lives, are magical in their own way, if only we acknowledge them. Thank you as ever for our weekly dose of Diacono brilliance xx
Thank you Amie Elizabeth, that’sa lovely thing to say and has brightened a grey overcast day xx
I have the lyrics to You To Me Are Everything written out in full in a teenage diary about my school crush. That diary still exists. I'm sorry for the passing of your friend and glad that you got to sing such a joyful song in their memory and eat panettone. x
I hope the object of your affections got to know that it was that serious. And thank you x
Absolutely not. All my school crushes remained tragically unrequited.
As it should be,
love Morrissey
That empty feeling at the loss of a friend, made more hollow by bleak surroundings. You describe it so well. And then the surprising shared joy. Thank you for this, Mark. And for the tales of more joyous events. I concur on the excellence of perfectly made porridge but have never tried adding the oats in two stages. Trying it now. Thank you.
I really like the contrast of semi-smoothness with more chewy. I hope you do too. And thank you K
Flahavans is the best porridge oat, definitely 😁 The factory is in Waterford county not far from my hometown. I love a spot of Baileys on my porridge occasionally 😉
BAILEYS?! Scandalous…although now I come to think of it…
Divine with some scattered raisins and sultanas 😍
This is a delightful read, Mark, though I’m sorry for your loss.
On the musings of why parents choose the baby names they do, here in Toronto is a legendary steak house called Barberian's. It’s not a misspelling, it’s the owner’s last name. His first name is Harry.
People are strange aren’t they. And thank you
👀
Gosh. I expect Harry Barberian is a smooth skinned and aimiable fellow.
He really is, Lindsay. Delicate, even.
Panettone.
Thank you for the perfect porridge prose. We too use oak milk and maple syrup, but not the two stage oats. We will definitely be trying that - thank you.
Thank you Anita, the texture of two stage makes such a difference and I hope you like it
I am a Porrige Puritan - steel-cut oatmeal (yes to Flahavan's, they really are the best) soaked overnight in water before cooking. Then add salt and a little cream in the bowl. Even the idea of cooking the oats in milk makes me shudder... Even more ridiculous: I'm French!
Are you SURE you're French...
As I also like haggis and Marmite, I definitely think I should take a DNA test.
Wonderful post Mark, love porridge.
Flavahan’s organic oats are omnipresent in my pantry.
Jumbo variety used for granola with a daily serving of the ‘usual’ variety daily. Summer, overnight oats, remainder of the seasons
Hot porridge, prepared before going to bed 70g oats with 500g milk into a bowl, stir, then pop the bowl into my Instant Pot.
Time set for 7 mins and then on delay start to be ready as I/we (my barista) descend in the morning.
Stir and serve. Brilliant.
Served with a chia & linseed soak, honey/maple syrup & various fruits plus a spoonful of quince butter presently!
Comfort in a bowl and fuel for the day ahead!
😍
Now that’s excellent thinking/planning Pauline! I do overnight oats once in a while but I often have strong feelings about what I want for the first meal of the day at the time - eg it has to be porridge, today it has to be toast this morning etc - so planning ahead often doesn’t work too well for me, alas.
Always a great read. Thank you for your fabulous writing . The Honey & Co event was very special indeed. Now I regreat not buying their panetonne. Will Have to go back. In Brasil - my home country, panetonne is sinonimous with Xmas. This is due to the larga Italian immigration. Sorry for your loss. It’s never easy saying goodbye to a loved one.
Thank you so much Valentina. It was lovely to see you last week, and thank you for coming along.
The whole brilliant post, woven with grief and joy, leads to porridge, the ultimate comfort. I will have to try your method because it makes lots of sense.
Thank you Amela - that’s very lovely of you, and I hope the porridge method pleases!
Oh, and that picture of the sea is stunning. Worth the price, for sure.
I do like your writing, and I’ll look for Abundance in NZ. Sometimes gardening and eating-with-the-seasons books from England are annoying because of the season inversion, and the rather different climate. But a year-round book might work for southern-hemmers. Not a word but you know.
Thank you Carrie - I hope it finds its way into your company and that you enjoy it
What a lovely post. I was surprised I too knew all the lyrics. I’m in the middle of making the Japanese quince jelly ( I didn’t even realise what these were in our garden) . When you’re filling the muslin bag do you just put the pulp in or the liquid as well? Looking forward to the porridge
Funny how the lyrics stick! And yes, everything in the bag
The liquid from the pan the quince was cooked in?
Everything
I do enjoy sitting and listening to you read the post, I like the sound of your voice
Thank you Jo, that’s very kind of you
My porridge has blueberries and fine sliced banana added as well as chopped nuts
I guess that is the versatility of porridge you can add such a variety of things- tried stewed plums this morning
You can indeed, and stewed plums is a thing we most definitely can agree on!
Hmmm, I’m unenthusiastic about banana with porridge…!
A lyrical, intrepid, emotional and busy busy update and now I want that exact panettone and I will make that exact porridge. Welcome home my friend x
Thank you Lucy B x