Remember your elementary school cafeteria, where they’d feed you yesterday’s lettuce soaked in boiling vinegar and sugar, with a topping of nice healthy bacon? Suppose you could recapture those memories at breakfast time, so they come back to you all day long? We had some shredded lettuce that MJ bought for taco making, and you know how fast shredded lettuce goes off, so I helped her use up the leftovers, just like the schooldays.
Setup: 1/3 cup of stone ground rolled oats, one cup of broth, half a cup of lettuce, chopped and loosely loaded, two tablespoons of vinegar, two packets of sweetener (trying to stay healthy here), and three strips of crisp bacon, chopped up, salt. Cook for 10 minutes or so, depending on the exact style of oats. Add the lettuce and the bacon for the last minute. You don’t want it to go all soggy.
Results: Surprisingly good. You’ll have to play with the ingredients to get it to taste the way you like, but it gave a nice, tart start to the day.