Town Square

20 Paths to Oatmeal Nirvana

Original post made by Jacqui Love Marshall, San Ramon, on Jan 21, 2010

This story contains 607 words.

If you are a paid subscriber, check to make sure you have logged in. Otherwise our system cannot recognize you as having full free access to our site.

If you are a paid print subscriber and haven't yet set up an online account, click here to get your online account activated.


Like this comment
Posted by Ralph N. Shirlet
a resident of another community
on Jan 21, 2010 at 11:51 am

Ralph N. Shirlet is a registered user.

Dear Dolores,

This presentation does take me back to my days as the Grits Gourmet. In humor, during the 1980's, our region's humorist created recipes that substituted Grits from various key ingredients. Grits Picata was particularly distasteful.

It all led to discussions of chicken salad in the past few years as you know.

For those that would like another Oatmeal recipe, I will share how my Danish father liked his prepared. Oatmeal is prepared in milk and butter rather than water. As it starts to thicken, I would add raisins, cinnamon, brown sugar and a pinch of fennel. Occasionally, I would prepare the oatmeal as a combination of oats and tapioca with the same added ingredients. It is served with a ribbon of cream around the outside of the bowl. It was common for the remainder to be saved, flattened into patties, and fried with eggs for another breakfast.

How's that?

The ROFL in Ralph N. Shirlet