Thread: Rise and shine! The Breakfast car is now open. Show us your Breakfast !!

And all the way from page 37, I present you with three of the known 'mites to live in Australia. And not pictured here, there is also Ozemite, Our mate(the renamed for sale in Australia, original British 'Marmite') and of course, all the way from New Zealand where the sneaky buggers stole the 'Mite-y' British crown, Marmite.


Mick

Well to address the many questions regarding age and Marmite. First age.........Ya'll make me feel like I should just go and dig a grave in the back lot and climb right in. They'll dig me up one day and find me clutching a roll of old quarters and a cd of the greatest hits of the 80's. As for Marmite..... well...it's the best. Yep.......it is. And here come the winds of discontent........But before the winds let loose like the backside of my grandfathers big yank overalls on a hot summer day after a lunch of sardines and potted meat....um...yeah. Like I said, you either will hate it or love it. But if you like salty, meaty tasing things i.e soy sauce, or the burny parts to roasted meat, or beef gravy, then chances are good for being a candidate of the I love Mites Club. Some are saltier than others but all are savory and yummmeh !!

On a better note ....I had porridge again today and the other day when I pulled my double shift I had a nice big bowl of it along with Marmite toast. I when a long time before having to eat again and my energy level was great. Thus I had proved to mineself that breakfast really is important and that it makes sense to me now the benefits of eating oats. Great energy sustaining grub. Not just fer Mr. Ed oh no ! I love my Porridge. Spurtle me timbers matey arrrr !!!

Yes, I am going the big brekkie, it keeps me going from 5am until 1ish when I have a very light lunch, then chicken and salad dinner at 7 ish.

I cooked porridge using my new Spurtle. It stirred better than I thought it would.



P.S. I forgot the recipe.

Oats and water.

A what? ,,,, looks like a stick to me
Next time a hurricane blows through here, I'll go "spurtle" collecting for you..

Originally Posted by Hirlau

A what? ,,,, looks like a stick to me
Next time a hurricane blows through here, I'll go "spurtle" collecting for you..

Hirlau,,,ha ha you made my morning bud!!!

,,,,,,,,,,,,

Originally Posted by Hirlau

A what? ,,,, looks like a stick to me
Next time a hurricane blows through here, I'll go "spurtle" collecting for you..

How dare you scoff!

It is a custom cooking utensil following the great Scottish tradition of porridge making. Since they are hand carved by a master craftsman each of these Spurtles are unique. Each blank is inspected carefully and the natural flow of the wood is treated with a great respect. The wood is harvested in a narrow band of a Southerly slope at 250 to 350 feet above the Zumbro river in Southern Minnesota. This very specialized climate creates an exceptional grade of Ceder for a fine cooking instrument. When Antonio Stradivari was making violins it was the wood he used that made his one step above the rest. There is only about 40 feet of this special wood that has been air dried for over two years in the whole world. Get yours while supplies last. Since each piece is custom made and therefore unique there is no set price. Contact 32t for more information.




I made a little stick out of a big one. and I used some wood from walking stick blanks I harvested from my mothers pasture. There is some thought into it. I like the flat bottom design to scrape the bottom of the pan. Sort of looks like a cows hoof.

P.S. Remember to only stir your porridge in a clockwise motion to keep the evil spirits out!

Porridge would be so much better on a cold winter morning with a dash of the evil spirits added to it I reckon!


Mick