Not Drowning, but Waving
Friday began well, with this cracking bowl of ‘Scottish Porridge’ for my breakfast at the B&B. According to my host, Susan, the secret is not only in the oat itself (they have to be Scottish, naturally), but also in soaking them overnight. I ate mine with fresh strawberries, thick yoghurt, and a sprinkling of all kinds of wonderful things from the small bowls in front of me. Amazing.
A Fat Purple Fig 