Fried Mush

With a Scots streak in me, I was raised on porridge. My mother made it every morning, unless there was an occasion for pancakes or eggs and bacon. I have often heard porridge maligned, but personally I love it. I continued to make it for myself for years after I left home. We always joked about my brother who lived on it in university and would make huge batches which he kept in the fridge to warm up for a quick meal. A special treat for me is cold porridge, sliced and fried in butter, served with syrup. Fried Mush!