Still cannot fathom why anyone can eat porridge with brown sugar (Yuk!).



My fave - salt and cream. Yum.





"Baby Bear goes downstairs and sits in his small chair at the table; he
looks
into his small bowl. It is empty. "Who's been eating my porridge?!" he
squeaks.

Papa Bear arrives at the big table and sits in his big chair. He looks into
his big bowl, and it is also empty. "Who's been eating my porridge?!!" he
roars. Momma Bear puts her head through the serving hatch from the kitchen
and yells, "How many times do we have to go through this with you idiots? It
was Momma Bear who got up first, it was Momma Bear who woke everyone in the
house, it was Momma Bear who made the coffee, it was Momma Bear who unloaded
the dishwasher from last night, and put everything away, it was Momma Bear
who went out in the cold early morning air to fetch the newspaper, it was
Momma friggin' cat out, cleaned the litter box, and filled the cat's water
and food dishes, and, now that you've decided to drag your happy bear-asses
downstairs, and grace Momma Bear's kitchen with your grumpy presence, listen
good, cause I'm only going to say this one more time.

I HAVEN'T MADE THE DAMN PORRIDGE YET"

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar (Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I mean
the real thing, not some pale imitation of dark brown sugar.

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

To eat porridge with brown sugar - and I'm not sure what you mean by the
real kind of brown sugar - would be like adding sugar to rice. Then it's
dessert, not breakfast. Sounds equally dreadful

E.

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

To eat porridge with brown sugar - and I'm not sure what you mean by the
real kind of brown sugar - would be like adding sugar to rice. Then it's
dessert, not breakfast. Sounds equally dreadful

E.

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar (Yuk!).





Butter and brown sugar or maple syrup are the ONLY way....

gloria p

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

To eat porridge with brown sugar - and I'm not sure what you mean by the
real kind of brown sugar - would be like adding sugar to rice. Then it's
dessert, not breakfast. Sounds equally dreadful

Eating plain rice or rice with butter for breakfast sounds pretty dreadful to
me.

There are different grades of brown sugar. It is all refined and then has
molasses added back to it. The lightest brown sugar has about as much flavour
as plain white sugar. Dark brown has a little more, but then there are darker
grades that have some taste. Oatmeal porridge is also good with maple syrup,
and Cream of Wheat is good with corn syrup.

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

To eat porridge with brown sugar - and I'm not sure what you mean by the
real kind of brown sugar - would be like adding sugar to rice. Then it's
dessert, not breakfast. Sounds equally dreadful

Eating plain rice or rice with butter for breakfast sounds pretty dreadful to
me.

There are different grades of brown sugar. It is all refined and then has
molasses added back to it. The lightest brown sugar has about as much flavour
as plain white sugar. Dark brown has a little more, but then there are darker
grades that have some taste. Oatmeal porridge is also good with maple syrup,
and Cream of Wheat is good with corn syrup.

Dave Smith wrote:

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown
sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

To eat porridge with brown sugar - and I'm not sure what you mean
by the real kind of brown sugar - would be like adding sugar to
rice. Then it's dessert, not breakfast. Sounds equally dreadful


Eating plain rice or rice with butter for breakfast sounds pretty
dreadful to me.

There are different grades of brown sugar. It is all refined and then
has molasses added back to it. The lightest brown sugar has about as
much flavour as plain white sugar. Dark brown has a little more, but
then there are darker grades that have some taste. Oatmeal porridge
is also good with maple syrup, and Cream of Wheat is good with corn
syrup.

Ordinarily, I prefer eating porridge made from steel cut oats with only
butter and salt. I could eat it every day that way.

On occasion, I will dress it up with a sprinkling of toasted walnut
meats and dried cranberries, along with a light sprinkling of brown
sugar.


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Dave Smith wrote:

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown
sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

To eat porridge with brown sugar - and I'm not sure what you mean
by the real kind of brown sugar - would be like adding sugar to
rice. Then it's dessert, not breakfast. Sounds equally dreadful


Eating plain rice or rice with butter for breakfast sounds pretty
dreadful to me.

There are different grades of brown sugar. It is all refined and then
has molasses added back to it. The lightest brown sugar has about as
much flavour as plain white sugar. Dark brown has a little more, but
then there are darker grades that have some taste. Oatmeal porridge
is also good with maple syrup, and Cream of Wheat is good with corn
syrup.

Ordinarily, I prefer eating porridge made from steel cut oats with only
butter and salt. I could eat it every day that way.

On occasion, I will dress it up with a sprinkling of toasted walnut
meats and dried cranberries, along with a light sprinkling of brown
sugar.


--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

In article , Dave Smith wrote:
elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar (Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I mean
the real thing, not some pale imitation of dark brown sugar.

Golden syrup goes well too. (Some brands better than others -- my
favourite is the Pommie "Lyle's Golden Syrup".)


Cheers, Phred.

--
LID

"Phred" wrote in message
...
In article , Dave Smith
wrote:
elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

Golden syrup goes well too. (Some brands better than others -- my
favourite is the Pommie "Lyle's Golden Syrup".)


Cheers, Phred.

I often wonder whatever happened to Tate (as in Tate and Lyle). Victim of
a spinoff?

Dora

"elaine" wrote in message
Still cannot fathom why anyone can eat porridge with brown sugar (Yuk!).

My fave - salt and cream. Yum.

Well, what the h**l G. Oatmeal, salt, butter, dark brown sugar and cream
in this house. We go for broke.

Dora

Dave Smith wrote in
:

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).
[...]
To eat porridge with brown sugar - and I'm not sure what you mean by
the real kind of brown sugar - would be like adding sugar to rice.
Then it's dessert, not breakfast. Sounds equally dreadful

Eating plain rice or rice with butter for breakfast sounds pretty
dreadful to me.

I have memories, not necessarily fond, of travelling in the Southern US
back in the days when it was impossible to turn off the grits. You would
have conversations like this:

Me: I'll have two eggs over easy, sausages and toast, no grits please
Waitress: Comes with grits, toast is extra
Me: That's OK, I'll have two eggs over easy, sausages, skip the grits
and add the toast
Waitress: Comes with grits
Me: Yah, whatever

then later

Me: Can I get my bill please
Waitress: didn't think you was done, you didn't eat your grits
Me: Right, I'm done
Waitress: You didn't eat your grits
Me: Right, can I get my bill please?
Waitress: You didn't...
Me: I'm a Northener, don't like grits
Waitress: Well honey why did you order them?

On a couple occasions I did add brown sugar and milk, would have gotten
a better reaction if I'd dropped my drawers and crapped in the corner.

elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar (Yuk!).

My fave - salt and cream. Yum.

Salt? Blecch! Now that's something *I* can't fathom.

Kate (who eats her porridge with brown sugar and butter,
brown sugar and milk, or maple syrup and butter)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article , "limey"
wrote:
"Phred" wrote in message
...
In article , Dave Smith
wrote:
elaine wrote:

Still cannot fathom why anyone can eat porridge with brown sugar
(Yuk!).

My fave - salt and cream. Yum.

And here i sit wondering how anyone can eat it without brown sugar. And I
mean
the real thing, not some pale imitation of dark brown sugar.

Golden syrup goes well too. (Some brands better than others -- my
favourite is the Pommie "Lyle's Golden Syrup".)

I often wonder whatever happened to Tate (as in Tate and Lyle). Victim of
a spinoff?
Dora

Dunno. AFAIK T&L still exist. In fact, my tin of "Lyle's Golden
Syrup" is actually made these days by Tate and Lyle. I suspect it's
the "Lyle" that's the anachronism -- coming from the original "Abram
Lyle and Sons -- Sugar Refiners" with a suitably antique trade logo.

Cheers, Phred.

--
LID