How To Make Freaking Awesome Microwave Porridge

Every year, one morning close to the winter solstice, it takes me thirty minutes to drink an icy smoothie and suddenly I remember that I like porridge. It’s funny, if you asked me in mid-February if I even knew how to make oats I’d probably give you a blank look, but like an old, crinkled-up tissue in a jacket pocket, June brings things back to me. And each year I’m forced to recollect my porridge recipe.

This year I’m writing my recipe down to save myself some time in 2019, and maybe share some tips with you, internet. I’ve called this post “Freaking Awesome Microwave Porridge” because there is already heaps of search results for “Best Microwave Porridge” so I’m trying to market on an angle.

I make my oats in the microwave. You can make them on the stove, but then you have to clean a saucepan. This way you can eat them straight out of the bowl.

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These are my ingredients. You can use steel cut or plain rolled oats. Garnish berries are option, but banana is essential.

The number one secret of Bradism Porridge - banana first. Mush it up like baby food in the base of the bowl.

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Then, add one cup of oats, a tablespoon of cinnamon and mix it all through.

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Then, add a cup of water on the top and stir some more. Microwave this for 90 seconds on high, then add half a cup of milk and microwave another 90 seconds.

The porridge magic will start to happen. Depending on the moisture content of the banana, and the effect of entropy on how densely the oats stacked themselves in your measuring cup, you’ll need to stir and heat a few more times to get the consistency you need. For me that’s usually the following: 60 seconds, 60 seconds, 40 seconds, 40 seconds, 30 seconds, 30 seconds.

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Use the brief intervals of molecule vibration to tidy your kitchen and assemble your lunch for the day, or prepare fresh berries for garnish.
Frozen berries also work. You can chuck these in on the second-to-last mix through and they will reach the same temperature and consistency of the oats by the time you eat them.

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Fresh strawberries should not be microwaved. Lay them on the surface where the steaming oats will instantly gel-ify them. Add honey or maple syrup to taste.

I ate the above bowl at 7:30 AM for breakfast today, survived several hailstorms and did not need to eat again until after 3 PM. Freaking Awesome.


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The Day Before Winter

The day before winter. Cold start, but blue skies. Perfect walking weather. Vanessa and I set off not far south of Adelaide for the Marion Coastal Walk.

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The coastal walk is essentially Mount Lofty by the sea, a challenging ~10km return walk. But with more places to park, and a few less groups of dri-fit clothing models in the way. The trail goes up and down some serious sets of stairs. Unlike Lofty, there's no split between up and down, so your heart will be challenged all the way out and back.

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We started our walk from Seacliff (in fact, we started it from the top of the infamous Seacliff Zig Zag Path, meaning one more slope to conquer on the way back). The walk goes through Hallet Cove Conservation Park where there is an amazing boardwalk circuit taking in the geological sights of past glaciers. Beyond that is Hallet Cove beach which has some new facilities including a public toilet that plays classical music while you lighten your load for the return trip.

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The Marion Coastal Walk is an awesome alternative to Mount Lofty Summit hike, beautiful on a clear day at this time of year, with views out into the gulf.

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The last day before winter was also Vanessa's birthday, and there were dog balloons.

Andechs

Visiting beer gardens in the city was definitely high on my list when visiting Munich, but an experience like Kloster Andechs was what I was really looking forward to. We woke up Monday to blue skies, fluffy white clouds. We caught the S-Bahn out of the city to a town called Herrsching on the lake Ammersee. (Or should that just be Ammer?)

There was a river that joined the lake at Herrsching. We followed it in the opposite direction, through gorgeous Bavarian forests up into the hills. It was a four kilometre hike through the trees to the peak of one of the hills, the location of Andechs.

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The Kloster is a centuries old settlement, first established over a thousand years ago and most recently converted into a monastery in 1455. Sometime shortly after the abbey was built the monks started on the piggery, the brewery and the beer garden.
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It was sunny and warm on the long, wooden tables of the Andechs beer garden. I worked out self-service without any troubles. I ordered a litre of the special Dunkel, my day's pretzel, and half a Schweinshaxe (pork knuckle). All local. A sausage and fries were thrown in, all up less than 20 Euro. I was happy.
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After lunch we climbed to the top of the bell tower. It was a climb not made for tall people. The extra-strength beer helped convert the risk of head-smashing and falling into a thrill. From the top of the tower were panoramic views of the green countryside.
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I wanted to thank the monks for making such delicious beer. I never saw any of them. Regardless, the day was kind of spiritual.

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