Our oatmeal this morning was a disaster. Did you know it was possible to ruin oatmeal? It is. Let me tell you how I did it. ;)
Last night I was getting ready for bed and thought about breakfast for the next day -- oatmeal.
Now, we all know that the really good, truly health-conscious wives and mothers are the ones who soak their grains before they use them.
I had been meaning to try soaking some grain for our breakfast cereal, and here was my chance -- my brain was actually still functioning at 10pm!
I put some steel cut oats in a pan, added enough water to sufficiently cover, stirred, and put the lid on. In the morning, I added some more water (though they weren't dry, I knew they would absorb more water during cooking) and put the pan on the stove to cook.
I stood there stirring until the oatmeal came to a boil, and then cooked and stirred. I added more water. I tasted the oatmeal. It tasted horrible! Starchy, pasty, gooey, blobby. So gross!
I kept stirring, cooking, and tasting. I stirred because my pans are thin and burn easily. I cooked and tasted, hoping that somehow during the cooking process, that awful pastey flavor would disappear.
It didn't. :( The oatmeal was survivable with some salt, brown sugar, and milk. And a little more brown sugar than usual.
Even the boys noticed the odd taste, despite the extra sugar I put in theirs, and opted for a banana instead.
Joshua's reaction? First, he asked where in the world I had gotten the idea to soak the oats. (Yes, I named names -- you know who you are!!!! ;D) Then, after tasting the oatmeal, he said "Never again. This is awful!"
What did I do wrong? Did I totally mess up the process of soaking, or do people actually consume oatmeal that tastes like glue?