WHERE OH WHERE HAS THE PORRIDGE DISH GONE?
One hostelry was £26 more per night than the other. You're bound to work out which, so, I wil not spoil your guesswork by telling you.
Both hostelries had open wifi access. One gave step by step directions how to connect, you were cautioned however, that your hardware had to be wifi compatible.
The other place, gave the connecting number and you got on with it. The assumption being, I expect, that if you were travelling with your electronic kit, you would know how to operate it.
Why is it that hotel rooms tend to be dreadfully over-heated? The radiator in the first one was off, but the hot system pipes threw out relentless heat. Out front there was a noisy ring road and the rain was pelting down. I did open the window but not all night.
Looking around the room reserved for me, I was underwhelmed by its sub-standard state of decoration and for the full up cost. It would be easy to detail everything that was ripped,chipped and falling apart. The floor covering might have been described as a carpet, once upon a time. There was a high risk of being scalded in the bathroom. I was grateful the bed was quite comfortable and, irrespective of the heat levels, I was tired enough to get some sleep. I slept till it sounded as if someone's feet went through the worn wobbling and echoing floorboards, both above and in the corridor outside my room.
For breakfast you could have a 'continental' (nothing cooked) but being in Scotland, and also, it being on the menu, I selected natural smoked haddock for breakfast. The coffee, which I was assured was good filter coffee, served in a stainless steel jug left on my table, was made like tar and had probably been left to set like tar.
Oh delight! The bed and breakfast hotel I had reserved, was a palace. It was not, of course, but the comfort, apparent cleanliness and decorative levels were superior to the formal hotel I had stayed at the night before. The only similarity was the uncomfortable temperature overnight. The difference was that in the early hours, I felt chilled and woke to put more covers on my bed.
Breakfast choices were different, cooked and uncooked breakfasts were there for you to take both, if you wished. The filter coffee machine was visible and you helped yourself to a pleasant morning cuppa or three, as desired.
Surprisingly, for both places being in Scotland, neither offered porridge for breakfast. Now, unless you are in the porridge masterchef competition class, there's no great complicated technique to making porridge, other than not to present it in a dish looking like a lump of spikey dough.