There. I said it. I have a difficult time talking about the weather and an even worse time listening to other people talk about it. Weather talk makes me belligerent. And contrary.
So it was typical me to deny there was a blizzard here in NYC. But after trekking through the snow with a dog in tow to the subway, only to learn that my train wasn’t even running, I was ready to admit defeat. We had a situation. And it was a bizzard.
I trudged back home and pulled out the tub of Quaker Old-Fashioneds for the first time this winter. Sometimes I treat regular rolled oats as a second class citizen. Once winter begins, so does my ritual of Sunday night batches of steel cut oats.
But cooked slowly in milk, rolled oats are satisfying, chewy and nutty - resembling nothing that comes from a packet or in Starbucks’ paper cup.
Perfectly Cooked Oatmeal Recipe
3/4 - 1 cup skim milk, depending on how liquidy you like your oats 1/2 cup rolled oats
pinch of sea salt
toppings, if desired (dried fruit of any kind, fresh berries, fresh cranberries, almonds)
1. Combine oats and milk.
2. Heat over medium heat and bring to a boil. Reduce to low and cook for 2-3 minutes. Cover, kill heat and allow to sit for 3 minutes.
3. Stir and sprinkle the tiniest bit of sea salt on top. Add other toppings, if using.