ambodach wrote:Surely everybody knows the correct way is to do a week’s supply on Monday and pour into the porridge drawer and cut a slice off every morning. When I worked on farms we got porridge twice per day and the auld farmer maintained we were lucky as in his young days he got it at every meal. This of course is plain oatmeal porridge and none of your fancy stuff. Fair sticks tae the ribs.
I know this and I do this and I am English although once a day is enough I am not one for a cold slice from my Jersey pocket. I use grease proof paper rather than newspaper in the drawer. Its allways better twice cooked and it stores well in the drawer if made with oats water and salt . Love it Peter
), but there may be a passable substitute somewhere in one of the cheese aisles. I can feel another experiment coming on...
