tag:blogger.com,1999:blog-16659850.post4775148719599063782..comments2024-03-17T03:42:21.277-05:00Comments on LEARNING CURVE ON THE ECLIPTIC: A Mess of Pottage or a Dish of Porridge?Twilighthttp://www.blogger.com/profile/14138621610593773784noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-16659850.post-24681227025564961582016-04-28T13:15:48.907-05:002016-04-28T13:15:48.907-05:00RJ Adams, JD and mike ~ Thanks y'all ! All por...RJ Adams, JD and mike ~ Thanks y'all ! All porridge fanciers. :-)<br /><br />Cracker Barrel do a rather manly, sturdy bowl of porridge on their breakfast menu - steel cut and mighty chewy, with all manner of side nibbles to go with. I prefer the milder Scott's Old Fashioned Quaker Oats when making it for myself -loyal to family name ;-) All that chewing could tire a gal out!<br /><br />I eat just Greek yoghurt for brekkie nowadays, but sometimes have a nice big bowl of porridge for lunch, especially during cold weather.<br /><br />I've not yet sampled grits - not tempted! I suspect they must be something like coarse semolina pudding - the kind we used to have for dessert at school dinners. ;-(Twilighthttps://www.blogger.com/profile/14138621610593773784noreply@blogger.comtag:blogger.com,1999:blog-16659850.post-29836567839267179512016-04-28T09:05:30.199-05:002016-04-28T09:05:30.199-05:00I always eat my porridge breakfast of steaming-hot...I always eat my porridge breakfast of steaming-hot brown rice, milk, and raisins, while reading your posts, Twilight...multitasking. When it comes to oatmeal porridge, I prefer whole grain oats or steel-cut oats lightly toasted, then long-simmered. Oatmeal in the USA is almost always rolled oats, which isn't too bad, but nowadays to save time, it's become instant rolled oats, ready in two minutes...ugh...bland mush. A pat of butter or a bit of cream is a nice touch, but I rarely have them on hand. No sugar for me...I prefer the slight sweetness of the raisins.<br /><br />Many of my Latino friends enjoy a steamed or baked sweet potato, mashed, and moated with some milk. I've had that a couple of times and like it, but I don't often have left-over, baked sweet potatoes.<br /><br />I doubt that too many Americans have porridge for breakfast, instead opting for the commercial, ready-in-a-box cold cereals. Maybe a Pop-Tart or two.<br /><br />My mother often made us cornmeal mush...over-firm corn porridge...poured into a loaf-pan to firm-up overnight, then sliced like bread and fried in butter, and served with honey or syrup. Yum.mikenoreply@blogger.comtag:blogger.com,1999:blog-16659850.post-18659690457021673512016-04-28T06:11:27.023-05:002016-04-28T06:11:27.023-05:00Every morning, without fail. Best way to start the...Every morning, without fail. Best way to start the day :)<br /><br />http://www.nourishingobscurity.com/2011/10/world-porridge-day/<br />Somebody mentioned grits in the comments here. I had some grits once upon a time - they were vile, disgusting!JDnoreply@blogger.comtag:blogger.com,1999:blog-16659850.post-27091521239735846132016-04-28T05:09:50.176-05:002016-04-28T05:09:50.176-05:00Sod the astrology - I'm with Addy!
;-)Sod the astrology - I'm with Addy!<br />;-)R J Adamshttps://sparrowchat.comnoreply@blogger.com