TRAVEL with pat and lew

* instant oatmeal

Posted by Lew Weinstein on July 1, 2007

 

Oatmeal is filling, which helps me eat less bread, and it also reduces cholesterol, so this is an important topic. It took several trials, and thus several errors, but success has been attained.

First, to find the ingredients. In the U.S., Quaker offers a wide variety of pre-packaged instant oatmeals – apple & cinnamon, raisins and spice, strawberries and cream, and my favorite, maple and brown sugar. In France, no such packages exist.

There are a variety of Quaker oat cereals, and, I’m excited one day at Carrafours to find, a box which proclaims QUAKER OATS Flocons d’Avoine, which Google Translate later tells me is “rolled oats.” On the side of the package, three cooking methods are offered – au micro-onde, caisson traditionnelle, and, glory be told, instantane. 

Still, under instantane, there is mention of delicieux dans du lait froid, delicious in cold milk, which is not my idea at all.  So I start with caisson traditionnelle, heat milk in a small pot, add the cereal, mix it about, and create an generally unsatisfying mess. 

Boil water in the pot, it occurs to me, like you do in Key West. Cereal in the bowl, along with the cassonade (brown sugar), and pour on the boiling water.

Better, but still not quite what I’m looking for. 

Finally, the perfect method (méthode parfaite). Cereal in the bowl, pour in the boiling water, mix thoroughly and allow to stand. Then add the cassonade, lots of cassonade. Voila! Toss in a few almonds. This is delicious. 

Thus we bring our American tastes to Collioure, adding to the pleasure of our daily adventure. 

Now if I can only find maple syrup.

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