Don’t know at what point I gave up the porridge making and eating but it was a silly move. Perhaps I’d read too much about high glycemic or carbo foods, can’t recall but a source of grain was lost.
Now, I’m going to describe my efforts, with a view to you also adding your thoughts on how these things should be done, it’s a bit like eggs – not all eggs are equal.
This was my first attempt, didn’t photograph this morning’s, it was down the hatch faster than you can say Fletcher and Godber:
In one of those freak accidents, I had no milk left but did have powdered – usually I’d make a water porridge, then add milk and maybe a dob of yoghurt, sometimes fruit.
Yesterday, I realised I wanted it creamier, so added dried skimmed as I was cooking, then remembered there were mixed dry fruits in the cupboard.
There was a pre-cut bed of various fruits already in the bowl.
So, poured the cooked mix in and it soon dried by itself – this morning’s was far creamier – I realised I’d forgotten salt and was going to sugar it but then thought hmmmm – my jar of stem ginger has syrup, plus the ginger spices it up.
Weeeellll, was it ever yummy, hence the straight down the hatch biz. By the way, this mornings fruit in the bowl was grated apple.
Now, the issue is – brekky is sacred, so what do you do that delights? Not just porridge of course.