“Details of the restrictions show baked goods including crumpets, scones and pancakes are all considered junk food under the new legislation.”
Most of that I get, it’s all heavily processed carbs, and SFAICS it’s the ‘instant’ porridge crap that’s full of shitloads of sugar that they’re gunning for, not the proper DIY stuff.
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That’s my breakfast that you’re talking about. Who can be arsed with real porridge in the 21st century? The time, the inconsistent results and the washing up afterwards vs two minutes in the microwave and you’re done. I’ll risk it for a biscuit.
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True. I was thinking of the impact on bake off food though… 
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ftfy
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A good point well made but I’m not overweight which mitigates the risk somewhat.
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Bake-offs are basically one-to-three days of going “La-la-la I’m not listening!” while we all urgently ingurgitate all the stuff that wants us dead. Can’t see that changing.
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Thanks. I’ll give it a try.
Me
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Wonderful word
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You can’t cook porridge consistently?! Are you even allowed in the kitchen?
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I’m single. Possibly due to my lack of culinary prowess.
What’s the problem with inconsistency? Porridge is like life; sometimes lumpy, sometimes smooth, rarely perfect but always to be savoured. I will be appearing on Thought For The Day over the festive season for your further edification.
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As is the porridge so is the poo (later in the day)
EDIT: I hate runny porridge.
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I’ve never been fully converted to the cause of porridge. There’s the sugary processed stuff, which is convenient, or for proper masochists, Scotland has brose (which is like porridge, with all the luxury and comfort stripped out and salt added). Eating the latter every day will almost certainly ensure eternal life, albeit one you will not enjoy living.
Life is full of decisions.
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I like porridge good and claggy, lumps are also good - thin porridge is Satan’s jizz. I like to lightly toast the dry porridge in a hot pan before adding water and milk and salt. In an ideal world I leave it to set once its cooked, and eat with a knob of butter and whatever sweet additive takes my fancy - maple syrup or honey are lush. Or bash in some assorted dried fruit and various spices (grains of paradise, mace and cinnamon are fab) during the cooking process, and leave the added sugars out altogether. Porrdige shouldn’t be very sweet at-all, but it certainly shouldn’t be savoury!
Dammit! I now fancy some porridge!
I was going to suggest brose = Calvinist porridge but then Atholl Brose; a fierce Scottish protococktail.