porridge
See this word as a collocate cloud
to be today i wonder | porridge | or spoff well spoff i |
pooch pocket pooer puller pottich | porridge | pottit heid meat from the |
ready for the day though | porridge | which we called pottich is |
lot o fowk likit beremeal | porridge | an beremeal scones you used |
sprinkling raw oatmeal over the | porridge | once it was on the |
the fire she then made | porridge | with oatmeal sprinkling raw oatmeal |
there was no brose or | porridge | but they got their oatmeal |
secure _____________________________________________________________________ myl gruel oatmeal | porridge | made with milk instead of |
back tae the oatmeal with | porridge | sometimes milk porridge with sugar |
plain and natural for breakfast | porridge | was made with oatmeal and |
oatmeal with porridge sometimes milk | porridge | with sugar or syrup or |
there was some farmers made | porridge | and gave you raw sowens |
drinking sowens or made like | porridge | i liked the drinking sowens |
the milk was eaten with | porridge | and brose but served separately |
the same just brose or | porridge | and tea with tea alone |
she liket neither brose nor | porridge | like a hullock o ither |
was steamed and rolled into | porridge | oats and flakes the oats |
i m quite fond o | porridge | but nae seven days a |
that s for ever more | porridge | i m quite fond o |
the norrawa norway rømegrut midsummer | porridge | type treat made with sour |
a musical sketch about enchanted | porridge | and a lottery in which |
00am had a bowl of | porridge | and made our way to |
so after a bowl of | porridge | we wandered down leninski prospeckt |
a substitute for milk on | porridge | and on anything else that |
dinner you could get milk | porridge | there wis aye cheese an |
known to be added to | porridge | when milk was scarce because |
married i ve never cooked | porridge | i ve never had a |
and put sugar on her | porridge | instead nae that i fancied |
again it was always water | porridge | for breakfast with tea and |
might have had pudding or | porridge | first then cheese oatcakes and |
made instead of the perpetual | porridge | once in a while made |
to taste in earlier days | porridge | for the men s suppers |
robin ma robin likes his | porridge | as weel as ony scot |
and her sister elsie had | porridge | with tea bread and butter |
dough giving a coarse appearance | porridge | a basic way to eat |
there was to eat was | porridge | and a duck egg at |
blackish corn that made lovely | porridge | though folk didn t like |
form as in the modern | porridge | in medieval times barley or |
like its later altered form | porridge | parritch the good wife one |
o clock it was always | porridge | as the mainstay though my |
half after first making the | porridge | [note: photo: '"piecie time": alex jeans, drumyocher.'] although everyone had to |
theevil was used for stirring | porridge | and you also had a |
or used to make buttermilk | porridge | which nobody hears about these |
socinian haliburton hepburn 1761 45 | porridge | in english began with the |
omelette and a kind of | porridge | laced with cloves and then |
his head bedulled with scotch | porridge | suggests an early association of |
on ordinary nights was often | porridge | or fried tatties and an |
skinny as wooden spoons or | porridge | stirrers wifies are women canny |
and then usually boiled like | porridge | this was a popular dish |
he was stupid thick as | porridge | desperately he looked around the |
he was whistlin to the | porridge | that were hott rin on |
sunday up country good day | porridge | twist at 4pm october 4 |
hungry an forced doon yon | porridge | an tried tae enjoy my |
so they suddenly pushed this | porridge | in front of jimmy as |
history as exciting as cold | porridge | trudging round lichen encrusted pictish |
he can t even get | porridge | in the morning he has |
i hid a plate o | porridge | fin the wifie asked if |
the room my mother stirs | porridge | on the new world gas |