I’m pretty anal (can I say that in the international blogosphere?) about my breakfast routine. Rarely do I break it. I have two staples that I alternate daily. The first: two slices of toast, one with grilled cheddar, the other with quality marmalade (or, occasionally, Vegemite, and, it almost goes without saying, butter). The second: porridge cooked with chopped apple, topped with banana, milk and honey (and, occasionally, summer fruits). No sugar. No salt. Always with a pot of weak black tea (Loose. Leaf. Only.), in a proper teacup, with a saucer and a tea strainer.
So when Waz decided to experiment with a slow cooker (crock pot to many of us, though that is really a brand name) that our mates Shaun and Jeanette gave us when they left London for Australia, I was very sceptical when he told me he wanted one of the experiments to feature my tried-and-tested porridge.
Waz’s idea is to put the porridge ingredients in the slow cooker before you go to bed, and set an electrical wall timer to start the cooker in the morning so it’s ready by the time you get up.
Not a bad idea, actually, because it doesn’t do the porridge any harm to soak overnight and saves a precious few minutes in my tightly regimented morning routine.
The tricky part, though, is setting the timer so it actually comes on! The two times I’ve tried this without the help of either Waz or the auto-timer instructions, I’ve gotten up in the morning to a stone-cold gloop of soaked rolled oats with chunks of apple floating on top. Disaster!
So if you do decide to go ahead and make slow-cooker-auto-timer porridge, please be sure to get an automatic timer that a trained monkey could use (as opposed to an untrained Lenny).
Enjoy and stay tuned for more experiments with the slow cooker – one of which is genius, the other… hilarity!