it's been meaning "watery porridge" to me all this time

I guess the quality of being thin and watery is often used to characterize the difference between the two? I'm just going on current dictionary definitions, but I am very much wishing I could get my hands on an OED. Ah well. Better I should get back to work.

OK, now I have a problem. I just ate a sandwich that incorporated part of an avocado (but, alas, no bacon, as I had put it in the freezer). With the rest of the avocado, I made guacanole. Delicious, delicious guacamole. Is there any good reason I shouldn't just go buy some chips and eat it all right now? Other than, you know, saving it for later?

It's not as appetizing when it turns brown.

I know that some women just really don't want to tell folks they are pregnant. And I've seen some who even at 6 months just look a bit thicker. Not me? I already look like I have a bowling ball tucked under my shirt.

It's not as appetizing when it turns brown.

Ah, but I have found the solution to that problem: Coating the top with sour cream. I don't think there is an occasion where I would eat guac where sour cream would not be a welcome addition.

I already look like I have a bowling ball tucked under my shirt.

You have a defined pregnancy. Hers is less so, but she still looks like she's gained a bunch of weight, most of it in a potbelly. Given she's not wearing baggy clothes, it was a secret whose time was nigh.

more money in my pocket

This is always a good thing.

So here's the topic up for debate in my office: Is Faith turning into a Li'l Kim wannabe? (Faith Evans, the singer. Ex-wife of Biggie Smalls) We all seem to think so and are wondering if it's all related to the long-rumored Biggie-Kim romance.

I like the taste of oatmeal, but not the texture. I love oatmeal raisin cookies and oatmeal bread, but the breakfast slush makes me shiver.

I've only had oatmeal that I liked once. Unfortunately it was at a B&B, and I didn't think to ask the proprietor how she made it. It wasn't at all mushy, gelatinous, creamy, or gruel-like in texture. Each individual oat maintained its integrity, it was nicely chewy, and tasted great with a little brown sugar.

See, you both need to make it with much less water. This keeps it from getting gray and mushy and you can get the oats texture. I use half the water, and stand there stirring it since it absorbs it quickly.

For Burrell, two definitions of guel from the OED:

-A light, liquid food (chiefly used as an article of diet for invalids) made by boiling oatmeal (or occas. some other farinaceous subtance) in water or milk, sometimes with the addition of other ingredients, as butter, sugar, spices, onions, etc. Grantham gruel (see quot. 1818). See also WATER-GRUEL.

-Broth or pottage of oatmeal in which chopped meat has been boiled. Commonly gruel forced (aforced, enforced), gruel (of) force, or gruel of beef, etc. Similarly gruel of almonds.

Has anyone here tried steel cut oatmeal? Has anyone not hated it?

Love it. chewier than any other oatmeal -- I add dried fruit in the last couple of minutes of cooking. I am planning on doing the overnight method sometiome between toninght and sunday night. Left overs reheat well.

Stovetop method - not hard, just takes time. I have heard of people ( including my parents ) soaking it over night - I never did.

Steel cut oats. Taste better - more oat flavor. more fiber which means it is good for my diabetes and for things like cholesteral. and I like chewing.

Alton Brown - doesn't add salt while it is cooking - I 've tried it that way - I noticed no difference in the cooking time - and It tastes better if you add some salt while cooking.

cooking time

I usually use 1/2 water and 1/2 unsweetened soy milk ( ups the protien). a little slower - because soy milk does bad things if it gets to hot. I tend to use 1 1/2c oats to 4 cups liquid.

Now I am going to make yogurt sorbet....