Farina
There are two ways to prepare Farina. One way, the correct one, is to cook the cereal until it is thick, lumpy and blorpy, let it cool a little bit, surround it with a moat of cold milk, and top it with brown sugar. The other way is to cook it with allspice, cinnamon, white sugar and cloves, and mix milk into it as is still on the heat, to end up with a homogenously hot and more liquidy mix. Serve while it is still quite hot.
This might not seem like a big deal, but it is. This was the one difference of opinion in fifteen years that, had I peristed in "holding fast the good" could have eventually caused me to be a bachelor. Sometimes when you are in a relationship, you have to learn how to prepare Farina two ways.
1 Comments:
In Germany they had these walking trails designed by the guy who invented homeopathy- you can wikipedia it if you want. Every once in awhile you'd come upon a footbath, with stone stairs leading into some cool water. The idea was that the transition from hot to cold was somehow regenerative. The fins hold similar ideas. As do I regarding hot farina/oatmeal and cold milk. Mixing them would logically reduce the regenerative qualities.
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