It’s one of those mornings I’d rather not be in Mongolia. When both your sleeping partner and you are sick it doesn’t make for a restful night. There is no hot water (again) for showering. And for breakfast: porridge. Again.
I miss my normal greet-the-day-meal of weetbix with sultanas and pepitas. Carbs, protein, sugar. All this porridge and dried fruit is missing a very important part of the food pyramid!
I know I saw a container of peanuts in this cupboard somewhere… ah! Taste one. Salted. Well, if the Scots can have salt in their porridge why not me?
But the peanuts will only flavour whatever bite they’re in… I need more…
There’s the new jar of honey I bought yesterday, it hasn’t frozen like the old one yet… hmm… plotting.
Other food blogs wax lyrical about sweet and salty together… can’t make my porridge any less appealing!
A handful of peanut halves… done. Two teaspoons of honey… mixed in.
Huh. Maybe two was one too many. I can see the oats kind of floating suspended in honey at the bottom. Its like I added too much liquid. Well, it’s not like I can press control-z!
Taste. The honey is not very strong, more sugary… Perhaps that jar was so cheap because it is honey-flavoured syrup rather than real honey. The sneaks. But at least I haven’t overpowered my oats. Just made them honey-inspired.
Crunch on a peanut. The light salt around it strengthens the honey for a second before the nutty taste comes through. Also not very strong. Maybe everything in Mongolia is a cheap substitute. But the texture is nice, and it does add a little something…
If nothing else, I’ve upped my protein, gotten some good fats, and lasted through another bowl of porridge!
Rating:
Specifics: Oats cooked in water with salted peanut halves and two teaspoons of honey
Peanut Honey Porridge
It’s one of those mornings I’d rather not be in Mongolia. When both your sleeping partner and you are sick it doesn’t make for a restful night. There is no hot water (again) for showering. And for breakfast: porridge. Again.
I miss my normal greet-the-day-meal of weetbix with sultanas and pepitas. Carbs, protein, sugar. All this porridge and dried fruit is missing a very important part of the food pyramid!
I know I saw a container of peanuts in this cupboard somewhere… ah! Taste one. Salted. Well, if the Scots can have salt in their porridge why not me?
But the peanuts will only flavour whatever bite they’re in… I need more…
There’s the new jar of honey I bought yesterday, it hasn’t frozen like the old one yet… hmm… plotting.
Other food blogs wax lyrical about sweet and salty together… can’t make my porridge any less appealing!
A handful of peanut halves… done. Two teaspoons of honey… mixed in.
Huh. Maybe two was one too many. I can see the oats kind of floating suspended in honey at the bottom. Its like I added too much liquid. Well, it’s not like I can press control-z!
Taste. The honey is not very strong, more sugary… Perhaps that jar was so cheap because it is honey-flavoured syrup rather than real honey. The sneaks. But at least I haven’t overpowered my oats. Just made them honey-inspired.
Crunch on a peanut. The light salt around it strengthens the honey for a second before the nutty taste comes through. Also not very strong. Maybe everything in Mongolia is a cheap substitute. But the texture is nice, and it does add a little something…
If nothing else, I’ve upped my protein, gotten some good fats, and lasted through another bowl of porridge!
Rating:
Specifics: Oats cooked in water with salted peanut halves and two teaspoons of honey