tag:blogger.com,1999:blog-22922478.post3210259082966117892..comments2024-02-11T08:34:10.629+00:00Comments on Random Distractions: An aversion overcomemonixhttp://www.blogger.com/profile/16631194815411019266noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-22922478.post-35865736951309355402013-10-20T22:37:42.671+01:002013-10-20T22:37:42.671+01:00I love roasted bell peppers of any colour but gree...I love roasted bell peppers of any colour but green. I love champagne on special occasions but I'm just as happy with a soft drink. I'm sure you lead a far from bleak life - I've read your blog!monixhttps://www.blogger.com/profile/16631194815411019266noreply@blogger.comtag:blogger.com,1999:blog-22922478.post-77752432365600651212013-10-18T00:47:05.466+01:002013-10-18T00:47:05.466+01:00Oat porridge and cream of wheat were daily fare wh...Oat porridge and cream of wheat were daily fare when I was a child. We ate ours with maple syrup or raisins. I do not like it gelatinous as some folks do, I like it chewy with nuts and berries and brown sugar added at the end. <br /><br />I do not like bell pepper. Chagrin. The yellow, red, orange and green are so cheerful in the grocery I wish I could make friends with them. I've tried, but we are barely on speaking terms. I don't like wine or clams either. I know, I live a bleak existence.Nib's Endhttps://www.blogger.com/profile/00820552995581749771noreply@blogger.comtag:blogger.com,1999:blog-22922478.post-78296767120457488582013-10-08T22:33:01.504+01:002013-10-08T22:33:01.504+01:00I had to look it up, Dewena; you are right, what w...I had to look it up, Dewena; you are right, what we call swede is rutabaga to you. Do you have any recipes that would tempt D to like it?<br /><br />As I said to D, I don't think I am brave enough yet to try to make porridge from scratch. I am now eating my instant pack version more enthusiastically after three days so perhaps I'll get my husband to make the real stuff and I'll see how that goes. I expect the added fruit and flavouring is very important.<br /><br />I love mussels. I like all shellfish except whelks - that is another aversion but with no horrid memory attached.monixhttps://www.blogger.com/profile/16631194815411019266noreply@blogger.comtag:blogger.com,1999:blog-22922478.post-79909620422298269102013-10-08T19:18:27.588+01:002013-10-08T19:18:27.588+01:00Now I'm curious...a swede, is that a rutabaga?...Now I'm curious...a swede, is that a rutabaga? <br /><br />I didn't have a traumatic aversion to porridge but I never liked it and was not made to eat it. After seeing Martha Stewart make it from steel cut Irish Oats years ago, I tried her method and we've loved it ever since, my husband starting it most mornings as he gets up first. Martha sautéd the oats first in butter, but now we use coconut oil and that and using the steel cut oats does it for us. I add cinnamon, a few golden raisins for sweetness, and walnuts to mine before eating. <br /><br />My major aversion is mussels. <br /><br />Good for you, though, for being brave to try something that is good for you!<br /><br />DewenaDewenahttps://www.blogger.com/profile/07330797553600987145noreply@blogger.comtag:blogger.com,1999:blog-22922478.post-82608474810895513352013-10-08T08:03:59.160+01:002013-10-08T08:03:59.160+01:00So far, I have only tried a good brand of instant ...So far, I have only tried a good brand of instant porridge with fruit, D. I don't know that I am brave enough to stir a pot of porridge but slowly, slowly - who knows?<br /><br />I can't think of any exciting recipes for swede to tempt you. I've always thought of it as a "filler" when cooking root vegetable stews but I'm sure they are good for some animals!monixhttps://www.blogger.com/profile/16631194815411019266noreply@blogger.comtag:blogger.com,1999:blog-22922478.post-65170559845021483722013-10-07T15:40:39.859+01:002013-10-07T15:40:39.859+01:00I too was a lifelong porridge hater, M, until I de...I too was a lifelong porridge hater, M, until I decided that - given the undeniable goodness of the humble oat - I should try to embrace it. I started experimenting with different additions and different types of oats and can definitely recommend pinhead oatmeal - which avoids the gloopiness you get with rolled oats - cooked with cinnamon and served with a chopped banana. Also porridge with summer fruits added (in winter, buy frozen, and add when defrosted). I did come across a version with peanut butter and although I love PB, I don't think porridge is its natural bedfellow. And I always make porridge the traditional Scots way with water (not milk) and little salt (no sugar).<br /><br />As for aversions - swede. I don't think it's irrational . . .60GoingOn16https://www.blogger.com/profile/14216400213406672396noreply@blogger.com