I'm so glad to find other weetabix lovers! They are my favorite breakfast food; I love the technique that you acquire trying to keep part dry and part soggy.

As for lunches, I've been using baked, mashed winter squash - especially a sweeter variety like buttercup or delicata - as a sandwich spread. Bake or steam the squash the night before, season w/ s&p and/or herbs, and add Nayonnaise, mustard, salad greens, seasoned tofu, or whatever. Kind of fun!