Brandied Oatmeal

My New Years Resolution is to abandon all attempts to use booze in my breakfast cereal. The two previous efforts were Irish and Scotch whiskies. Both were meh. This one kept up the tradition. It was actually a Cognac, which everyone knows is just a brandy with a better marketing department.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of beef broth, two tablespoons brandy, salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the brandy at the start and the potato when you take it off the stove.

Results: A strong mediocre. Once again, you can tell it’s there, but knowing that it’s there doesn’t do anything for you, except to crowd your brain with information you don’t need.

Rating: *****

They say that no experiment is a failure if it leaves a big enough crater, but this one is just whimpering out. It may be that hard liquor has a place in oataku-land, but it will have to be as a minor player, adding nuance to something else. What something else? Give me time, I’m sure I’ll think of something.

Hmmm….maybe if I just poured it over the oatmeal once it’s in the bowl.


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