"Halla"
drunkenbastards.spam.com> wrote in message
news:7ejt64th1o3lknq5fdp7cinkk1jopdbutn@4ax.com...> On Fri, 4 Jul 2008 10:12:46 -0500, "Viva"
privacy.net>
> blethered:
>>>> On Thu, Jul 03, 2008 at 06:51:02PM -0500, Viva wrote:
[Steel-cut oats]
[..]
>>Usually what I do, is make a few days worth at a time and store it in the
>>fridge. I like to put in some cinnamon. Then in the morning, I scoop some
>>in
>>a bowl, nuke it for a couple minutes and top with honey, raisins and a
>>splash of milk. My very favorite toppings are a spoon of vanilla ice cream
>>and brown sugar.
>>
>
> I'm told canny housewives here(abouts) used to do similar with
> porridge: they'd make a load and put it in the drawer, then haul it
> out and slice a bit off for their man's dinner for his work.
>
Gran sent Gramps to work in the field with skillet bread sammies made of
fried eggs and any left-over brekkie meat. She packed it in an empty metal
syrup bucket w a little handle. Same thing she packed my school lunches in
and I was embarrassed to death. (Kids!) I finally talked her into a brown
papper bag like the other kids had.
>
>However
> there'd be no fruit or cinnamon, or milk, or honey... Sounds
> fearsome and I'm glad to eat my porridge with some salt and milk,
> TJBM.
>
Yes, when you're raised eating a certain food a certain way, like savory,
etc...I can imagine it would be a bit like you trying to pour honey over my
buttered grits! The US is a hot cereal country
-- we have many different
brands on grocery shelves. We have oatmeal, but what we call porridge is
gruel-looking Cream of Wheat and Malt o' Meal...we even have Cream o' Rice
(easy on baby's tummy). Oatmeal is just oatmeal. Heh, don't blame me, this
country was settled by mostly Scots and English...where they "went wrong" I
don't know. ;)
