Here you go. Thank you. Come back again.

The name is Bul Nak porridge.

Especially cold. The big question on everybody's lips

I would like mushrooms and lotus leaves over rice, cabbage salad, and omija tea.

Here... I made these for you guys on such a special occasion.

Yeah.

Fourth Mistress, drink this lotus seed soup.

Such a youngster, but you're great at business.

All this is mush actually.

Of course! Healthy is as healthy can be!

I would like the grilled rib steak with 6 pieces of lemon chicken, actually 8 pieces.

Yes?

Got it! Please wait just a bit!

We're porridge eaters in this house. Do you like porridge?

There's no need!

Yeah.

What brings you guys here?

We'll enjoy the meal! We'll enjoy the meal!

Then I'll have the oyster noodles. I want the Bul Nak porridge.

It's just that I hear that... ...eating your porridge helps even the 90th place students get into Parang University.

I also brought some gruel I made. It just needs warming up.

I don't want it, she said.

Is this... ...the place that sells some porridge that helps people get accepted into university?

Man can't eat this slop, 'lessen he can wash it down.

R..Really?

While he melts down the iron in the fire old Mime cooks eggs for his meal.

And so they would be shopping, and they might be more likely to buy some lard, or millet for their parrot, or, you know, a hook, or hook protector for nighttime, all of these things we sell.

And they're giving about in a modern day, caloric restriction diet, I guess they're giving porridge, with a few grains of rice.

There's twelve of us an' my father only gets sixteen shilling a week.

I like this version the best, because some of the boys are older and some are younger, and to me, this one,

In fact, it's grown all over the world yucca, tapioca, manioc, cassava, it's all the same thing a very starchy root vegetable.

At suitable intervals there were regular salutes of laughter, which might have been referred indifferently to the last uttered or the forth coming jest.

And conveniently, one of my students was from Ghana, and he remembered a dish his mom used to make for him called kokonte, which is a very sticky porridge made out of the cassava root.

And you can make a very thick, sticky porridge out of it, which you can use to bind together the charcoal briquettes.

But after a few days spent almost entirely out of doors she wakened one morning knowing what it was to be hungry, and when she sat down to her breakfast she did not glance disdainfully at her porridge and push it away, but took up her spoon and began to eat it and went on eating it until her bowl was empty.