ChiveyO’s

Bought a box of fresh chives a few days ago, for use in some Japanese meals I was trying. Trouble with fresh chives is that they go off very fast, and the remnants in this box were looking decidedly peak-ed. So I took out three or four of them — its a 7″ box with them folded over, so maybe a yard and a half. Using scissors, I cut them into quarter inch chunks and mixed them into some beef broth before putting in the oatmeal.

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

Results: Very good. Chives in every bite. The chivey-ness was muted, and set off the beef flavor very well. Some added pepper helped.

Rating: *****

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