Leftover cooked millet — into tomorrow’s porridge bowl

In the fridge sits a bowl of yellow millet from yesterday — a spoon already sticking out. In the morning the hand pulls butter onto the pan “as a side with egg”. Easy: the grain is dry, the children push the plate away. From the evening I divide the millet into portions in the cold — for breakfast I add warm milk and heat it as porridge, I don’t fry it.

Leftover cooked millet — into tomorrow’s porridge bowl. Porridge from the pan the next day is another branch; quinoa into a salad is another tip; polenta in slices into the pan is another hob; buckwheat into a salad is another shelf. Here it is millet toward morning: milk, a soft bowl — not a crust and not a cold side.

I don’t stretch it past two mornings. Sour or slimy — into the bin without pity. I don’t drown it in boiling milk to “bring it back”: only warm milk, I stir with a spoon. Raw meat never shares that shelf.

I don’t need millet that cools as a hard hill until Thursday. I need porridge from which steam still rises with tea. In your kitchen does yesterday’s millet become morning porridge — or travel again as a dry side?