Question of the Day!

With all the excitement going on yesterday, I missed the question. Now, I'm here a day late and a few dollars short!


When eating oatmeal (porridge), what's your preferred viscosity? Runny, thick as paste, or somewhere in between? I'd say about the consistency of a hockey puck!

No! It's in between but starts out about as thick as paste. Once cooked and in my bowl, however, I add milk, a bit of sugar, maple syrup, or even honey, depending on what else I've added. For example, if I add in fresh fruit, I use a touch of sugar or honey. But, if I added cinnamon and raisins while cooking I'll sweeten it a bit with maple syrup or brown sugar.

A friend used to cook his gruel until it literally held its shape when he dumped it into his bowl. Then, he would add about a stick of Imperial margarine and a half cup of brown sugar. He informed me that his doctor had told him to eat oatmeal because it was good for his heart, but he didn't like oatmeal and this was the only way he could eat it! Yeah, he eventually died of a heart attack.