On Tue, 2 Feb 2016 12:00:36 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, February 2, 2016 at 2:06:56 PM UTC-5, Jeßus wrote:
>> On Tue, 2 Feb 2016 19:00:21 -0000, "Ophelia" >
>> wrote:
>>
>> >
>> >
>> >"Jeßus" > wrote in message
>> >news >> >> On Tue, 2 Feb 2016 18:34:27 +0000 (UTC), tert in seattle
>> >> > wrote:
>> >>
>> >>>Je?us wrote:
>> >>>> On Tue, 2 Feb 2016 17:28:40 +0000 (UTC), tert in seattle
>> > wrote:
>> >>>>
>> >>>>>I have observed that she does not show a proper appreciation for toast
>> >>>>
>> >>>> Oh no. She's not one of those people who doesn't butter toast right to
>> >>>> the edges?!?
>> >>>
>> >>>I don't know about that
>> >>>
>> >>>but I have a hard time when people take toast for granted
>> >>
>> >> In that case, I'll be sure to afford toast the utmost respect.
>> >>
>> >> Actually, toast sounds like a good plan for breakfast.
>> >> I'm thinking a thick slab of toast with butter, smoked ham, aioli and
>> >> a poached egg on top.
>> >>
>> >> I made an experimental loaf with white and wholemeal flour mixes
>> >> yesterday, I liked the result. Better than either wholemeal or white
>> >> on their own.
>> >
>> >I am hooked on porridge with brown sugar! Cindy is to blame!!!
>>
>> That sounds good to me, I love porridge and I should make it more
>> often than I do. I like to add a dab of butter in the middle and a
>> pinch of salt... porridge always needs a pinch of salt added IMO.
>
>I add the salt before cooking.
>
>Mind you, I'm one of those Philistines who makes quick oatmeal
>in the microwave.

Heathen I make mine from plain old rolled oats. I like to presoak
the rolled oats the night before (if I remember to, that is). It's
been ages since I had porridge, that sounds like a good plan for
tomorrow's breakfast.