The title of this post came about as I related a story to a friend. More of this later. If you think that porridge is an incredibly weird subject for a blog post, yes, you’re right – it is. The idea for it came about thus:
A few days ago I was eating my breakfast and thinking, as I often do, that porridge is such a nice way to start the day. Occasionally I’ll choose a hard boiled egg on toast or a couple of crumpets spread with peanut butter but most days, it’s porridge. If I’m absolutely honest I’d probably go for a large bowl of Sugar Puffs as my first choice but they’re just about as unhealthy as you can get so I almost never buy them – maybe a box every couple of years! Well, we all have our weak moments.
For years and years I didn’t eat breakfast on weekdays and I probably still wouldn’t if I was leaving the house soon after 7am. Nowadays, however, on work days I don’t leave until 8.50am so breakfast has become a (good) habit.
Anyhow, I was eating porridge with raspberries at the time but already wondering what fruit I might put in the following day’s bowl when it came to me that a post on porridge might be fun to write, (not everyone’s idea of a riotous time, I agree), so over the next few days I took photographs of my breakfast.
Friday – With raspberries. These were frozen ones. No need to defrost. Just crush them and pour the hot porridge over the top which defrosts them almost immediately. Works well with frozen blueberries or Tesco frozen breakfast topper (a mix of peach, mango, strawberry, pineapple) too.
Saturday – With green and black grapes
Monday – With banana, plum, pear and raspberries
Tuesday – Baked oats (a Slimming World recipe). For 2 servings: mix 70g of oats with one Muller Light Yogurt, two eggs and sweetener to taste (if you don’t like the artificial flavour then use Natvia, a natural plant sweetener – it is so much better). I find a couple of teaspoons per serving is right for me. Beat it all together, add a bit of fruit and bake at 170 for about 30 minutes. In this one I added finely chopped rhubarb (looks like spring onion but it really isn’t)! It’s a bit like a batter pudding. Some like it hot – I prefer it cold so I tend to bake it the previous evening. Frozen fruit doesn’t work well here.
Whilst I was shopping yesterday I bumped into a friend who commented that she liked my nail polish (OPI Ro-man-ce on the Moon in case you’re wondering) and we got talking about nail polish in general. The conversation ended with me relating a story about my daughter, then aged about four. I went into my bedroom one day to find her sitting on the bed looking faintly terrified.
“Don’t see the porridge,” she said sounding rather wobbly.
“What do you mean, porridge? And what are you hiding behind your back?” I asked her. The penny hadn’t dropped.
“Don’t see the nail porridge,” she said, now starting to cry.
It was everywhere – all over her hands and worse, all over my bedding.
A little story which has nothing at all to do with breakfast but it did give me a more interesting post-title than simply ‘Pictures of porridge’.