The
perfect bowl of porridge requires careful preparation, mixing the right
proportions of oats and milk, slowly simmering to the optimal consistency until
ready to serve in a bowl (previously warmed by filling with boiling water) and then
topping it off with crunchy Demerara sugar and a splash of cold milk; however a
novel twist this morning (not recommended) was to fail to empty the hot water
from the bowl before adding the cooked porridge, although fortunately the
latter floated on the former long enough to salvage an edible, if
imperfect, breakfast.
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