Archived posting to the Leica Users Group, 2009/12/16
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]The Scottish make it like that but try finding it like that in a fancy Scottish hotel, the tourists don't expect/like it! Frank On 17 Dec, 2009, at 02:59, Jayanand Govindaraj wrote: > In Scotland, they actually serve traditional oatmeal with a pinch of salt, > no sugar or maple syrup or any other sweetener. > Cheers > Jayanand > > On Thu, Dec 17, 2009 at 5:45 AM, Lawrence Zeitlin <lrzeitlin at > gmail.com>wrote: > >> Butter and brown sugar on oatmeal are good for balm, sunny climes but if >> you >> really want a breakfast that will fortify you for a day of X-country >> skiing >> in Vermont, you can forget about the sugar and use a couple of tablespoons >> of maple syrup. Grade B is best. Real maple syrup lovers will know why. Of >> course if you are in New York or Canada, New York or Canadian maple syrup >> will do as well. I've never tried Tina's recommendation for a jigger of >> single malt scotch on oatmeal but I suspect that would be better about >> bedtime. You might double the recipe and forget about the oatmeal. >> Larry Z >> - - - - - >> >> Oatmeal is OK when you are going to stay inside and nurse a cold, because >> it >> >> is a nice stand-alone dish. It needs a pat of butter and some brown sugar >> >> on top to make it have a little taste, and I like that. The long cooking >> >> ones are where it's at, I agree. >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information