Its tough, it will get better and guess what its freezing brrrrr!

shegar

mardatha wrote: »

Sparrowhawks are the same size as a Kestrel pet. We kept and flew and bred hawks for 15 years, my son was a falconer

Well youve put me in my place, I really thought they were bigger than a kestrel, you learn something everyday, thanks

mardatha

Didn't mean to be nasty xxx just kept the bloody things for years. Sparrowhawks are HORRIBLE. And that's from somebody who loves hawks lol ! They have bright mad marigold orange eyes and long thin legs and they are truly murderous. Kestrels are black eyed and fiesty but cute

HariboJunkie

shegar wrote: »

Well youve put me in my place, I really thought they were bigger than a kestrel, you learn something everyday, thanks

Just to confuse things further. MALE sparrowhawks are the sameish size as a kestrel but a female sparrowhawk is quite a bit bigger than a kestrel and a male sparrowhawk. We get alot of both here but of course there will be some individual variations. Mardartha is right about the eyes. Sparrowhawks are stunning but their eyes are pretty menacing.

Baltic here. Minus 11 at my work today (was working outside) and snow forecast for the weekend. :snow_grin

ceridwen

kidcat wrote: »

I so want porridge now!! YOu have to stop doing this to me, I am now craving porridge :Dand:o:o:o:o:o have to be honest have never made it so have no idea where to start!

Off to look up some recipes.

Basically - what I do is 25 grams of (jumbo) porridge oats soaked overnight in a bit of milk (in my case the MSE 2 parts full fat milk to 1 part water mixture I usually do). In the morning - put in saucepan with however much additional milk seems like a good idea to get the right consistency and cook on medium heat (stirring at intervals) until it seems "done" (ie about 2 minutes or so).

Put in bowl and add whatever toppings I've decided to add - eg fruit, stewed fruit, canned fruit, fruit juice concentrate, sunflower seeds, a little double cream, little frozen fruit mixture.

EDIT: I know the Scottish contingent will tell me off....as the proper Scottish way of doing it would be just to use water as the liquid and add a little salt. But thats the way I personally like it anyway...

kidcat

Thanks ceridwen - was wondering if possible to bung it in the slow cooker overnight so its ready next morning? May well have a little try tonight, as taking three kids to school tomorrow and its going to take me an hour outside to get the car out and defrosted - its not moved since last Friday!

BB1984

Mmmmm my faggots were delicious!

So was (is) the red wine.....!

Also, made 24 mince pies already, another 24 in the oven I am a domestic goddess!

BB

Nargleblast

Another way, if you have a microwave, is to put one part oats to two parts milk or milk/water mixed, and nuke it for about two minutes. Make sure the bowl you nuke it in is big enough, though, as scraping cooked porridge off the microwave turntable is not my idea of fun.

My son has a dollop of honey and a handful of raisins on his.

Red_Doe

EDIT: I know the Scottish contingent will tell me off....as the proper Scottish way of doing it would be just to use water as the liquid and add a little salt. But thats the way I personally like it anyway...

I won`t tell ye off! I make mine with porridge oats (the kind in the box with the kilted Scot on) and use half milk, half water, put it on a slow heat then about ten minutes later it`s ready. I add honey, cinnamon, and a small drop of milk. Or sometimes, dried fruit like apricots or prunes.

shegar

mardatha wrote: »

Didn't mean to be nasty xxx just kept the bloody things for years. Sparrowhawks are HORRIBLE. And that's from somebody who loves hawks lol ! They have bright mad marigold orange eyes and long thin legs and they are truly murderous. Kestrels are black eyed and fiesty but cute

Eh thats okay,I quite agree with your statement how horrid hawks are, they come into my garden and whisk away garden birds which I do hate to see, yea I know its nature etc etc, yes its those piercing eyes that are everywhere.......

ceridwen

kidcat wrote: »

Thanks ceridwen - was wondering if possible to bung it in the slow cooker overnight so its ready next morning? May well have a little try tonight, as taking three kids to school tomorrow and its going to take me an hour outside to get the car out and defrosted - its not moved since last Friday!

My personal take on it was that the time or two I tried putting it in the slowcooker overnight - it didnt work out (ie it burnt on, thickened too much for my liking, etc).

personally - I wouldnt see the point of trying really for the sake of what is literally only 2-3 minutes of cooking in a saucepan on a hotplate (assuming the oats have been soaked in the milk overnight - which reduces the cooking time and helps them to be more digestible).

I think the only time it might possibly be worth experimenting with cooking porridge in a slowcooker would be if it was t'other type of porridge (ie oatmeal as such) - as that takes a lot longer to cook. Even then - I'm not sure I'd try...

I really think the best idea is those pre-soaked porridge oats (ie either standard type or jumbo ones) and just cooking them on a hotplate in a saucepan for a couple of minutes.