Oatmeal au Vin

We continue our saga of the search for unblandified oatmeal. In the experiment-before-last, faithful readers will remember, we tried Oatmeal Miso. A touch of ponzu and it worked quite well. This time we try wine. Not your high class drinking wine, admittedly, but a standard sort of table plonk. Vin exceedingly ordinaire.

I didn’t think this would work out too well with the instant oats (too winey), or for breakfast, so I used the cook-for-a-long-time rolled oats and made it for lunch. (What? You don’t spend two hours over lunch, with wine? You’ve never been assigned to NATO then, mein Freund.) One third of a cup of oats, one third of a cup of wine, two-thirds of a cup of water. Cook for 20min as per.

Taste. Not bad. Just barely not too much wine. Next time I’ll make it a third of a cup(minus). Needs something. Shook in a couple tablespoons of shredded cheddar, no egg. (Note: next time, do this directly you take it off the stove, while it’s still at maximum hot.)

Very good. Another keeper.


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