We always get stuff out the night before, bread, milk, meat. So we have chicken defrosted and I'll marinate it in a mushroom sauce and do potatoes and veg.
Have you tried doing your trout between two plates in the microwave Fred? I always cook it like that, salmon too. Only takes 90 to 120 seconds for salmon and about 4 minutes for a trout. So simple and delicious. (I get him to cut the heads off before I'll touch them. I'm ok cutting off the tail, fins and gills)
I know what you mean CG...I can't eat something that's looking at me 
We're having lamb tonight.
I always get my tea out in the morning for that night. In the evening I get my lunch out for the next day.
I've just made about a gallon of lentil soup for hubby. I don't eat it but it smells delicious!
I'm always a bit dubious about cooking fish from frozen, especially salmon that I only cook for 2 minutes max. If it's not thawed completely I put it in cold water for a while. That soon thaws it out.
No, I haven't had it between two plates. I've had a bit of salmon in the microwave and the instructions with the trout tell you to brill or bake it in the overn, but I prefer mine shallow fried so I can control it. I don't like things too dry. That's why I don't put potato waffles in the oven. Each to their own, I suppose. With regards to salmon, I poach it in milk and water in a frying pan. One mug of water with one mug of milk sufficient to just cover it and simmer at a very low gas, and brush with English mustard. Mmmm - my mouth is watering just thinking about it
Porridge with fruit? No, that's a new one with me. I might give it a try. When I make my wife porridge in the morning sometimes I usually add very little milk - she drowns it. Porridge is best served piping hot. I've recently tried it without any milk or sugar but instead will have just a dash of butter with it - feeling ill? 
The hot porridge and cool butter actually blend perfectly, No more butter than you would have on a slice of bread otherwise your cholesterol would go through the roof. In fact I might well put that up as a serving sugggestion to Quakers.
Salmon in milk! NOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO!!! Pukey pukey!
On the rare occasion I have porrige I use all milk, make it very thick and them put evaporated milk on top when it's in the bowl. Yummy!
I don't like salmon overcooked, 2 mins is enough for me.
I never put anything on anything much. I just like the taste of what I'm eating.
No, not smoked haddock either. I always do it in water. Salmon I don't put anything on.
