Again, Savory Oatmeal

I know I've written about this before, but I would feel dishonest if I didn't yet again emphasize how great savory oats are. So great that I eat them more days than not.

For anyone still going sweet, I strongly suggest that you liberate your avena sativa from such dubious (and often artificial) flavors like "cinnamon and spice." Cinnamon is a spice!

My most basic oats are simmered in a 2:1 ratio of salted water to oat, then drizzled with a little olive oil. It'll put hair on your chest, and if you already have hair on your chest, it will keep it there. And if you want to get fancy, crack an egg in there and whip it around until it mixes with the grain and fluffs things up.

Another simple yet excellent variation is to drop a thin slab of cheddar on the just cooked oats. I adore the way the cheese softens, breaks apart, and becomes one with the grain. For a bit of an eye opener, dust heavily with freshly cracked black pepper.

You'll never be able to eat anything called Raspberry Streusel Oatmeal To Go again.

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Recipe: Savory Oatmeal for One

1/2 cup oats
1 cup water
a dash of salt (or two pinches)
1 slice of cheddar
black pepper
(and/or 1 egg)

Bring the salted water to a boil, add the oats, reduce heat and simmer.

When the water has been absorbed and the oats are soft but still toothsome, pour them out into a bowl or small plate with the help of one of those flexible rubber scrapers.

Top with cheese and as much black pepper as you can handle that early in the morning.

If you want to include an egg, add it just before turning off the heat and stir vigorously until it disappears. Look for bits of white to know that it has cooked through.

Let dog lick bowl.