It’s great to be home. Sweet Gretapie with her tail a-wagging, and Mr Fez purring and rubbing up against my legs, greet me as soon as I walk in the door. The morning after, Duncan pops in to welcome me home. Later, I run into folks I know when I venture into town. I feel delight to open the door and see the shinning face of a friend stopping by for an impromptu visit. I share some of my pictures and the stories that go along with them. Like this one.
Hospitality in Ireland is some of the finest I have ever experienced. I have not travelled to every corner of the planet, and I am sure there are other places that are equally hospitable, but this small island country really knows how to open their homes and hearths to travelers, and they are known for it.
In the mornings, the guest houses I stay in include a full breakfast, and the Irish breakfast is something to behold. You may remember the photo in this blog post from my time on the road. One of the breakfast options is oatmeal, and I love oatmeal. This is not just any old preparation. In more than one guest house, cooked oats are offered with Irish whiskey or an Irish cream liqueur.
As my two feet are my mode of transportation on Inishmor, I work up the courage to try oats with whiskey one morning. Out comes a bowl of oats cooked to order, and a small jigger of whiskey. I pour it over the steaming oatmeal, add a bit of brown sugar for good measure, and stir it around a bit before taking a first bite.
Yes, it is good….so good that I order it on a few other occasions at other guest houses while there. When I return, I make a bowl for myself on the first morning back in my kitchen. When Duncan pops in that day, and I make him a bowl. When company arrives this weekend past, I offer it up then as well. Each time it gets big smiles, and thumbs up. This is definitely a winner, and the warming recipe is simple.
HOW TO MAKE IRISH OATMEAL
I always have Bob’s Red Mill Old Fashioned Oats on hand for crumb toppings for pies, and that’s what I use.
For one serving, use one cup of water to 1/2 cup of Bob’s old-fashioned rolled oats.
Bring the water to a boil, and place the oats in with a pinch of salt. Turn the heat down so the oats bubble slowly. Check occasionally. I don’t stir it much as it gets a little mushy when I do.
When most all of the water is absorbed, remove from the heat, and turn into a waiting cereal bowl. It’s always nice to use one with a pretty pattern, don’t you think? Finding them is always one of my yard sale quests.
Bring it to the table with a little jigger of whiskey…I’ll leave the amount and kind up to you. I pour a wee dram into an old fashioned creamer, the kind brought to the table at coffee shops years ago.
Pour the whiskey over the oats, add a little brown sugar, and stir lightly to combine.
Enjoy and to your health!
- For one serving use one cup of water to 1/2 cup of Bob's old-fashioned rolled oats.
- A little jigger of whiskey or Irish cream liqueur...I'll leave the amount up to you.
- A little brown sugar.
- Bring the water to a boil, and place the oats in with a pinch of salt.
- Turn the heat down so the oats bubble slowly. Check occasionally. I don't stir it much as it gets a little mushy when I do.
- When most all of the water is absorbed, remove from the heat, and turn into a waiting cereal bowl.
- Pour the whiskey over the oats, add a little brown sugar, and stir lightly to combine.
- Enjoy and to your health!