Year's End, and just more about food
(I already mentioned the pleasure that this is to me in a post on today's running. For that, see below. - I've decided to separate some blogs on different issues; this way, the training log and other issues - one more's soon to come - can be followed much better.)
Another notice on food:
Oatmeal (or buckwheat porridge) are widely available here, both in the form of flakes, and in the form of ready-made packages ("just add hot water").
Buckwheat porridge, I had heard before, is the major food that you'd find served at soup kitchens. - It's cheap and filling, and has been the poor peasant's staple for a while. Compare that to the price of buckwheat in "the West," let alone of soba (Japanese buckwheat noodles)! The little I've seen of it, it's also prepared very simply, just with a few spices or as plain accompaniment to some sausages or the like.
Oatmeal in the ready-made packages comes with dried pieces of apple, peach, strawberries, cranberries, or blueberries. But actually, it's no trouble to make it yourself: Just boil the oat (or other) flakes with about twice the amount of water, stirring regularly (or not), add sugar (or honey) and/or fruit to taste… This has the advantage, naturally, that you determine how sweet you make it, and whether you use fresh or dried fruit.
I only knew those kinds of (breakfast) dishes as food from olden times and because there are some backpacker's versions of hot oatmeal, but otherwise it seemed something for the grandparent's generation only. Recently, having noticed it's popularity and developing a liking for it myself, I asked in Latvian class and found that it had actually been becoming a fashionable breakfast food; a little later, on Austrian radio (FM4, which is partially English-language), they were talking about its return to popularity in Scotland.

