Pre-Columbian Oatmeal

MJ came home sick from her trip — minimal bleeding from the eyeballs, so it’s not Ebola — and it was up to me to do dinner. Her last healthy act had been to bring home a couple of turkey thighs and a refill for my oatmeal. Unadorned thighs, not thigh-and-legs’s. That wasn’t enough to waste a chimney of charcoal on, so I just did them in the toaster-oven. Since Thanksgiving is only three weeks away, I decided to have a pre-Columbian Dinner, with only Native American food. So, we had turkey, tomatoes, and squash. In honor of any pre-Columbian trans-Pacific contacts that might have been, I made it a Kabocha squash, AKA Japanese pumpkin. The squash was cooked in the pressure cooker, a-la-last-week. The tomatoes were, of course, from our garden. Afterwards, I made broth, possibly the best broth I’ve made so far (even if it does look like your fish tank badly needs cleaning). Turkey bones, leftover turkey meat and skin, kabocha water, some more tomatoes (these were our watery superfans and some others that were going a little wonky), a few of our garden onions (too big for cocktail onions, too small to be worth cutting up for frying). Two fat pinches of salt (not enough) and two quarts of water. The next morning I used the broth for oatmeal.

Setup: 1/3 cup of stone ground rolled oats, two dinner teaspoons of potato flakes, one cup of pre-Columbian broth, more salt.  Cook for 10 minutes or so, depending on the exact style of oats.  Add the potato when you take it off the stove.

Results: Very good. Needed salt.

Rating: *****


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