dory wrote: ↑
Wed Jun 28, 2017 3:39 am
Just think. In the Middle Ages most people lived on gruel most days. Your diet sounds varied compared to that, Simon.
In fact when I am super lazy I make myself some porridge in the evenings - much thicker than gruel. My secret receipt is simple. Put some oatmeal (70-100g) in a bowl and pour in some boiling water. Add a little salt. Stir it up and let it sit for some minutes. Add milk and eat.
When I am more adventurous or feeling the need for some added extras: a little less oatmeal but more water and anything handy in the way of walnuts, fruit (fresh or dried) and maybe a little honey. Sometimes fresh ginger. This version may be with or without milk.
My morning version varies - either just oatmeal with cold milk plus a banana or fresh ginger or both. Or the basic porridge above if the weather is cooler. That has been my breakfast for the past 20-30 years. Porridge is fashionable again the UK so breakfast there (or snack time later) is a pleasure!
When I was a child gruel was pre-bedtime and for adults with a cold or flu, some whiskey was added to the mix.
Easy to see how some days I don't end up with a lot of variety. Funny thing is that until I read the article I mentioned at the beginning I was under the illusion that I had a reasonably varied diet. That was a bit of an eye-opener regardless of all the associated issues of food security.