Breakfast here is usually either oatmeal made from steel cut oats or porridge made from brown rice. I add vegetables, yuba, soy sauce or dried and fresh fruit. I like the thermos idea. I'll have to give that a shot. I have the same thermoses. One thing I do which is similar is start the cooking process, like you mention, and then add miso. Over night it transforms rather radically. Even in the winter I'm not too concerned about the temperature of food. So if it's cool I'm happy. Really I think the best for this kind of thing is to use the heat from the pilot of the stove, if you have one, to help the process.
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Chipping away on a daily basis.
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You know you're an ecorenovator if anything worth insulating is worth superinsulating.
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S-F: "What happens when you slam the door on a really tight house? Do the basement windows blow out?"
Green Building Guru: "You can't slam the door on a really tight house. You have to work to pull it shut."
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