While acorn mush looks more like granular mud than food, this simple porridge has been a staple food for our ancestors around the globe. To make your own mush, combine equal volumes of acorn flour and boiling water in a pot, over medium heat or a low fire. Slowly add a little more water and simmer for a few minutes until you reach your preferred consistency (which can be watery like a soup or thicker than oatmeal). If you want to go with a traditional sweetener, there's nothing finer than maple syrup. You can also add sweet berries to the mixture. To add a spicy dimension, try adding dried spicebush (Lindera benzoin) or some other native plant seasoning. Or you could go really old-school with your mush and add red meat, fowl, or fish to the pot (a traditional Native American pairing). Acorns do bring some fat and protein to the table, but of course, the meat will bring even more. For my tastes though, edible tree nuts like walnuts and hickory are a better match as a protein booster in your tree porridge. However you eat it, this traditional dish has been served around the Northern Hemisphere for thousands of years.