Swift Porridge Spirtle roerstaaf voor Porridge 28 cm

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The app or the Amazon.com misrepresented the price, the sending, and just about everything else.But I love the true spirtle -- I ordered five of them for my best friends and confidants!The price ranged between $5.28 and 19.74, on the same day at the same site! -- I thought I had bought them at 5.38 with no shipping to the US -- but it turned out to be something else , and then it cost me a fortune to bring them over to Canada because they originated in the UK -- I used to think we were good friends with the UK, and spirtles are acknolwdeged here in Canada as among the best stir sticks possible for porridge, cream of wheat, and just about anything else that brew in a pot. I ended up paying a King's ransom to get these through customs -- they cost me at least five times the amount listed in the Amazon.com ad. But I am still happy -- I just wish folks in the UK would consider their brothers and sisters in the Commonwealth (especially Canada) alongside the rebels in the USA!

molto sottile e troppo corto per la quantità di polenta che si usa in famiglia. forse per le dosi ridotte potrebbe andare.

This might look like a stick but is a fine example of a machine made implement for making the famous Scottish dish that will set you up for the day. The wood is fine grained so no wee bits of porridge get stuck and is easily cleaned.I make my porridge with a mix of 40% oats and 60% water. Add as much or as little salt as you like.It is essential to stir the porridge using your excellent new spurtle in a clockwise direction with your right hand. This will prevent the devil interfering with the mix. You may also sing a Gaelic song involving porridge if you like.Bring your porridge to the boil on the fire in your kitchen then throw the skin of last night's haggis on the fire to damp it down and let the porridge simmer for a minute or so while stirring away and singing.Empty the porridge into your bowl, using your new spurtle to get right into the bottom of the pot and into the corners so nothing is wasted.Add milk from your Highland cow to the bowl and eat it standing up wearing only a kilt and a Harris tweed bunnet. Nothing else is necessary.I like to eat mine while looking out of my croft window at the June sleet settling on the coat of the cattle at the bottom of the glen.Remember to use your spurtle to stir your porridge in the correct direction to prevent demonic possession of your breakfast or it will be all lumpy and hellish. Enjoy!

Exactly as stated. My husband is a happy porriage cook.