I’m a late convert to oatmeal. Chalk it up to my aging, no wait,
maturing, taste buds.
When I was a kid, I couldn’t stand the stuff. My mom tried to
compromise, still trying to get me to eat a hot breakfast, by
buying chocolate-flavored Malt-O-Meal. After a bit of begging and
complaining that that stuff didn’t taste very good either, she’d
allow me to put in 1 Hershey Kiss. I always sneaked two or three
and sunk them into the bottom. It was far more like dessert that
In some ways, that’s still how I eat my hot cereal — as a
dessert — though a little less heavy on the sugary goodness.
In the past couple years, I’ve been playing around with how I
eat it, only occasionally plain. A couple times, I’ve tried
overnight versions in the crockpot, like one from
Alton Brown with figs, cranberries and steel cut oats
(steel cut has more
fiber, just had to throw that in there), but haven’t had
a lot of success. It comes out kind of gloppy and/or burned on the
bottom. I think the problem primarly is with my crockpot, less with
the recipes I’m trying.
I generally cook it with half water/half milk. I’m also a fan of
cooking it with water and adding a tablespoon of cream.
I also have a few go-to variations for dressing it up (both are
for two servings):
Even though my
poached pear tart didn’t quite turn out how I wanted it,
I was reminded how much I really enjoyed poached pears.
So I decided to poach a couple of my pears, one I served as a
side topping to french toast with a late Sunday breakfast, the
other I saved for dessert with ice cream.
For the bread for the french toast, I sliced up the remainder of
a baguette I had with dinner the night before and had dried out in
the oven at 200 degrees for about 15 to 20 minutes.
The poached pear turned out wonderfully, though it could have
stood a little additional cinnamon. Same for the toast, and the
glaze would do well with the addition of a little brandy while
cooking. But here are the combination of ingredients I used:
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After looking into where to get fresh eggs, I just had to make
an omelette. The first time I made one, I though what’s the big
deal? You’ve got some eggs, some milk, some stuffing and
So if memory serves me right, I’m pretty sure my first omelette
came out more like a chewy scramble, and my mom probably choked it
down and told me how great it was (she’s just that nice). Over the
years, I’ve tried various methods: whipping the eggs, separating
whites from yolks, lotsa milk, none at all. Along the way, I think
I’ve come out with a fairly OK little folded omelette.