cold start

I was ready for the frost this morning.

I'd soaked my oatmeal overnight, and in a couple of minutes I had a hot, nutritious breakfast. I like to use pinhead oatmeal - family tradition - and add a bit of fresh ground black pepper for extra zing. Salt as well of course, and some cold milk on top once it's in the plate.

My Gran on my Mum's side made it that way (minus the pepper). My other Gran used rolled oats, so it was smoother. Perhaps the Aberdeen tradition as compared to the Forres one. (In case you're wondering, I grew up on cereal for breakfast. My Mum hid under the covers until we'd left for school.)

I've eaten congee a few times. I like the taste, but don't feel like a hot breakfast in a hot climate.

Dr D swears by semolina porridge for breakfast when hiking in the Alps. I've tried it, but it's not for me. At least we share the need for good coffee.

Millet porridge was a breakfast staple going up Kilimanjaro. I ate it to keep my energy levels up, but never again.

This week's coffee is from Papua New Guinea. A long way from Aberdeen and Forres.