MMMMMmmmmmmmmm . . . Oatmeal!
I decided to make meself some oatmeal. (I think that's how you spell "meself") Anyhoo, I like oatmeal. I always have. I remember going to me cousins home when we'd visit and they always had oatmeal. They called it "mush" but I knew better. It was definitely oatmeal. It was soft, hot coagulated grain. I know my coagulated grains. I've eaten them all; grits, oatmeal (obviously), and cream of wheat. I've even eaten hot rice in milk with brown sugar. It's all very tasty and I'm always happy to have it. Especially at my cousins house cause they were the family that didn't believe in real milk. Real milk comes from the milkman who leaves those milk cartons in the milk crate, all cold and sweating with freshness, like the toothfairy leaves coins under your pillow (it was always coins for us, our teeth weren't as valuable as some of my peers). Well, we used to have a milk-man when I was a kid and I kind of wish we still did. They're awesome. Anyway, that's not the kind of milk my cousins had. It was more like tang, except gross. It was gritty, untasty, add water and stir, milk. it was quite literally like drinking a lie. Don't make your family endure powdered milk. So, I said they always had oatmeal, but actually they occasionally just had generic corn flakes. I have no problem eating generic corn flakes, but when you eat them with powdered milk you expose yourself to whole discomfort of tasting the powedered milk in all it's awesome unpalatability. At least with oatmeal the filthy milky-lie does not stand out in defiance to good taste. Oatmeal consumes everything added to it and makes the whole lump a delicious vehicle for brown sugar. Let's face it, oatmeal owes a large portion of it's fame to brown sugar.
So like I said, I decided to make me a pot of oatmeal. You have to watch it so you don't burn the oats to bottom of the pot. That doesn't just make a mess; it ruins the flavor of the oatmeal. Brown sugar just can't cover the taste of charcoal in your breakfast. Once the oatmeal is done cooking you have to let it sit for a little while. It's just too darn hot straight off of the flame. Also, it's better if it has a chance to set up a bit, otherwise it's just a slimy goop. So, I took it off the heat and proceeded back to my seat to take care of some business (I'm back to the job hunt again in case anybody cares). Well, in that period I was suddenly flooded with a barrage of phone calls and business to discuss. None of this lead to a job offer yet so you can go agead and keep your fingers crossed for me. What this lead to is way too much cooling off time for my breakfast. This made it much more dificult to eject the grainy treasure from it's metallic womb. I persevered knowing that I was too hungry to start over again but fearing that my breakfast goal would be a disapointment. I managed to extract the mass of nutrition into a waiting pyrex bowl. After so much anticipation and hunger building I wasn't sure I could handle a failure. I faithlessly added brown sugar and milk (the real kind) doubting it could save this doomed masterpiece. Then I popped it into the microwave. Absently I set the timer for one human minute of time. I pretty much forgot about it for the whole breadth of that minute until the pretentious bell of the automic oven reminded me of what I now thought of as an "experiment." I plunged my spoon into the mess and began to stir it up. Then it happened . . . I heaved the spoon up towards my open mouth and consumed my first sample of this morning's endeavor. It was good. It was DAMB good. Just like oatmeal should be. I may need to do a few more experiments to confirm this theory but I am beginning to believe that oatmeal is the indomitable miracle of breakfast. At least on this day to this mortal it was and is a miracle and my belly is warm and full with it's goodness and love.
