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malcolm Administrator
Posts : 5329 Join date : 2014-09-23 Age : 79 Location : Coppull, Lancashire
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andsome V.I.P Member
Posts : 4525 Join date : 2014-09-24 Location : Burntwood in Staffordshie, ENGLAND
| Subject: Re: Breakfast Wed Jul 08, 2015 7:51 am | |
| ----------------------------------------- Gustav Mahler is the finest composer who ever lived. |
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sags Ex-member
Posts : 1035 Join date : 2014-09-24 Location : Pork Chop Hill
| Subject: Re: Breakfast Wed Jul 08, 2015 1:28 pm | |
| I am so unhealthy. I'm afraid my breakfast is usually about a gallon of tea and a ciggie. |
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meerkat12 V.I.P Member
Posts : 2409 Join date : 2014-10-05 Location : South east England
| Subject: Re: Breakfast Wed Jul 08, 2015 7:48 pm | |
| I had a pear cut up with some Special K cereal and a few cashew nuts, they are for the iron in them. And a couple of cups of tea. |
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andsome V.I.P Member
Posts : 4525 Join date : 2014-09-24 Location : Burntwood in Staffordshie, ENGLAND
| Subject: Re: Breakfast Thu Jul 09, 2015 8:16 am | |
| It's usually porridge or shredded wheat with some prunes for me. ----------------------------------------- Gustav Mahler is the finest composer who ever lived.
Last edited by andsome on Thu Jul 09, 2015 3:26 pm; edited 1 time in total |
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meerkat12 V.I.P Member
Posts : 2409 Join date : 2014-10-05 Location : South east England
| Subject: Re: Breakfast Thu Jul 09, 2015 2:11 pm | |
| Weetabix. with fruit and Natural yogurt And cuppa tea made in a pot |
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-pops- Member
Posts : 476 Join date : 2016-11-27 Location : Where Surrey, Sussex & Hampshire meet
| Subject: Re: Breakfast Wed Nov 30, 2016 3:49 pm | |
| My usual breakfast is a few slices of charcuterie meat (salami, Serrano or Parma Ham, bresaola or similar) with a bit of bread and lots of tea (no milk, no sugar).
The meat breakfast came about from years of working in the south of France. |
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The Beast V.I.P Member
Posts : 811 Join date : 2014-10-07 Location : Girona/Barcelona
| Subject: Re: Breakfast Wed Nov 30, 2016 5:55 pm | |
| - -pops- wrote:
- My usual breakfast is a few slices of charcuterie meat (salami, Serrano or Parma Ham, bresaola or similar) with a bit of bread and lots of tea (no milk, no sugar).
The meat breakfast came about from years of working in the south of France. Whereabouts were you working in the south of France 'Pops'? I lived and worked around the cote d'azur for a few years late 70's early 80's. |
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-pops- Member
Posts : 476 Join date : 2016-11-27 Location : Where Surrey, Sussex & Hampshire meet
| Subject: Re: Breakfast Thu Dec 01, 2016 9:10 am | |
| - The Beast wrote:
- Whereabouts were you working in the south of France 'Pops'? I lived and worked around the cote d'azur for a few years late 70's early 80's.
I was chief chemist at a company in Grasse - just inland from the Côte d'Azur.
I was there 1985 -1990 (ish).
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-pops- Member
Posts : 476 Join date : 2016-11-27 Location : Where Surrey, Sussex & Hampshire meet
| Subject: Re: Breakfast Sat Dec 03, 2016 9:18 am | |
| During my recent sojourn in the Coronary Care Unit I was re-introduced to the delights of porridge - which I am having this morning.
Cooked in the m'wave mixed with a sliced banana. Excellent! |
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andsome V.I.P Member
Posts : 4525 Join date : 2014-09-24 Location : Burntwood in Staffordshie, ENGLAND
| Subject: Re: Breakfast Sat Dec 03, 2016 9:31 am | |
| - -pops- wrote:
- During my recent sojourn in the Coronary Care Unit I was re-introduced to the delights of porridge - which I am having this morning.
Cooked in the m'wave mixed with a sliced banana. Excellent!
I have porridge almost every morning. I make it with whole rolled oats, and this gives a far more satisfying meal. I find that the usual porridge oats produce something akin to wallpaper paste. Whole rolled oats are a very large flake and give a coarse thick chewy porridge. The do require a lot longer cooking. I do them for seven minutes in the microwave, and after they are cooked I add a generous portion of washed blueberries. ----------------------------------------- Gustav Mahler is the finest composer who ever lived. |
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AlanHo V.I.P Member
Posts : 8798 Join date : 2016-10-16 Age : 87 Location : Marston Green, Solihull
| Subject: Re: Breakfast Sat Dec 03, 2016 9:54 am | |
| I also have whole rolled oats when I have porridge. Half a cup of oats and one cup of milk with 1 desert spoon of granular sweetener just brought to the boil. I don't like it cooked any more because it softens the oats too much.
Mt favourite brand of oats, Jordans, seems to have vanished from the local supermarkets, so I have to make do with Scotts or Quaker. ----------------------------------------- This post may contain controversial personal opinion, humour, ironic comment or sarcasm. If I have accidentally offended you - please contact me and I will unreservedly apologise. If however it was intentional - it will add to my pleasure. |
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andsome V.I.P Member
Posts : 4525 Join date : 2014-09-24 Location : Burntwood in Staffordshie, ENGLAND
| Subject: Re: Breakfast Sat Dec 03, 2016 11:04 am | |
| I use a sucrolase based sweetener from Aldi rather than saccharin or aspartame. ----------------------------------------- Gustav Mahler is the finest composer who ever lived. |
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Guest Guest
| Subject: Re: Breakfast Sat Dec 03, 2016 12:20 pm | |
| A nice mug of tea ( 400 ml) with a couple of slices of toasted brown bread with a nice thick covering of Thick Cut Orange Marmalade. Yummy! |
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meerkat12 V.I.P Member
Posts : 2409 Join date : 2014-10-05 Location : South east England
| Subject: Re: Breakfast Sat Dec 03, 2016 8:38 pm | |
| Porridge with a few nuts thrown in, and a natural yogurt And of course my cuppa tea. |
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