After the recommended 5 minutes of cook-time, I add the layer of oil, and allow it to bubble on top for another 3 to 5 minutes, sort of cooking as a liquid lid, then I stir it in. It’s not a thick layer, barely enough to be noticed.

Sorry about skipping that, Robert.

I'm an olive oil freak, and the margarine I use, has an olive oil base.

My foods have always included seasoning, with very little salt. Through my growing years, though, my mother was of the mind that salt was the number one spice. While married, my wife got a job in Italy at the NCO Club, really nothing more than preparing breakfast meals of fruits and cerials. Standing right behind her, though, was a French-trained chef of the first magnitude, and she was asking him about everything.

I gained a bit of weight.

Since then, spices have been my friend, with salt only added as a necessity.

As for my health, my hospital stay was a bit rough at first, with the open-heart-valve-replacement sort of thing, but that trouble was genetic, not dietetic. This being the case, my hospital recovery-foods were properly spiced, and included a pinch of salt.

I'm doing excellent, and continuing to amaze my cardiologist. When I go, it'll be kicking and screaming into that good night.

Cheers, my friend.