More Porridge

I have talked about porridge before. The Guardian has another post on the perfect porridge here. I am not sure if my oats are pinheads or rolled. There is not much choice here. They come in a plastic jar, are packed in India, and originate in Australia (or so they say). One thing I am trying, is to toast the oats first. This does give a nuttier flavour. Earlier in my life, I was exploring dal recipes, and found the same thing there. Spend the first few minutes tossing the lentils in a dry frying pan before you boil the hell out of them in the pressure cooker and the taste improves. While the Guardian suggests that salt is a must, I leave it out. Not because I am worried about my salt intake, but because it was too...umm... what's the word ... salty.  But I was put off brown sugar after reading a New York Times article about the toxicity of sugar. Read it here. My preferred topping is honey. I think my cooking raisins in the porridge phase is over.
What do all my beloved readers have for breakfast?