Porridge

About three times a week, I buy a tub of porridge from the staff canteen in the morning. Theres nothing better than having a nice steaming hot bowl of oat porridge wake you up in the morning, however everytime I’m faced with the dilemma of how much golden syrup to pour on top.

You see, if you just pour some on the top, then you get some nice sweetness in the beginning, but by the time you reach the bottom it tastes like you’re eating liquid cardboard. The trick is to scoop the porridge into the tub bit by bit, and layer each with a thin dollop of syrup. However, there are two major obsticals to this approach. Firstly, it is rather time consuming; a rather long and bearing line forms behind you when you try this, and secondly, you run the risk of over-sweetening the porridge to the point where you’re just eating syrup.

And so here lies the dilemma, should I risk under sweetening my porridge but keep the queue happy, or should I risk over sweetening, incur the wrath of the queue, but play the one in a hundred chance of getting the perfect tasting porridge?

I suspect the quest for the answer will out live our generation.

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