This morning I ate Golden Grahams for breakfast. This is typically dessert cereal for me. I usually eat it after dinner if I’m in need of something sweet…I find it’s perfect after dinner but sickeningly sweet for breakfast. Anywho, it’s been a few years since I found the perfect milk-to-cereal ratio…one where the cereal wouldn’t get soggy and the milk wouldn’t get malty. The quandary is this: your cereal can’t be too dry else it can seriously damage your palate (okay…maybe not YOUR palate but Golden Grahams have seriously damaged mine in the past), but if it’s soggy it reminds me too much of food that gets caught in the kitchen sink. But the key is this: (are you ready?) tip your bowl! THEN you get your milk on one side and your cereal on the other and you can mix the two in the middle…it solves all your problems AND you just look jaunty with a tipped bowl.
Is it sad that this is seriously what I was congratulating myself about on the way to work this morning?
So happy you are writing again