Since christmas, I've been making my porridge using this spurtle, and it tastes at least 10% better. The ribbon is Border Douglas tartan. Family tradition has it that I'm descended from the Douglas clan. There is not a shred of evidence to support this. - ThreadSky

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mark-stevens.bsky.social • 57 days ago

Since christmas, I've been making my porridge using this spurtle, and it tastes at least 10% better. The ribbon is Border Douglas tartan. Family tradition has it that I'm descended from the Douglas clan. There is not a shred of evidence to support this.

Comments

robonabike.bsky.social•57 days ago

Any idea what the wood is? I haven't completely abandoned my spurtle-making ambitions, but I'm just waiting for the right bit of timber to come along.

mark-stevens.bsky.social•57 days ago

The blurb that came with it says it is made from 'real Scottish Beech or Ash Wood', then goes on to say that spurtles are made from wood, including 'beech, ash, cherry and maple', so you've got a few to go at if you fancy trying a bit of turning.

robonabike.bsky.social•57 days ago

Ta. I can probably find some beech. Can't vouch for the Scottishness of it.

mark-stevens.bsky.social•57 days ago

In which case, what you manufacture may have to be called a 'spurtle-like' implement. Don't want to anger the Scottish gods of traditional trade-marks.

cbimages.uk•56 days ago

I use a spirtle as well, but it's probably 21.5% better than using a normal spoon. Perhaps I stir more sympathetically . . .

mark-stevens.bsky.social•56 days ago

The improvement is the thing. A spurtle makes your porridge taste nicer - fact.

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