OATMEAL

I never had oatmeal as a child and as far as I knew, oats were for horses.  My first experience with oatmeal was in Canada. As a new immigrant, I tended to rely on visual markers. I ran out of flour one day so I went down to the corner store to replace the large bag of "Robin Hood". I carried it home but the Robin Hood turned out to be oatmeal. I didn’t know what to do with it so I dumped 25 pounds of oatmeal into the trash.

Years passed and one day my husband began to make "Goldilocks porridge" for our children. Like their mom, they didn't want to eat oatmeal. Still they hung on to Jim's every word with wide eyed wonder while he cooked up a pot of oatmeal and continued to spin the story. I never figured out how, but the kids were mesmerized into eating oatmeal. After Goldilocks and the bears grew up Jim was the only one eating porridge. Recently I took over the making of oatmeal and I have to say my refined Goldilocks porridge works without a story. It is delicious. Can you guess the new ingredient?

OATMEAL

1-1/2 cups water

2/3 cup Robin Hood Large Flake Oats 

1/4 tsp salt 

1/3 cup whipping cream 

2-3 Tbsp brown sugar for topping

• Place water, oats, and salt in a saucepan.
• Bring to the boil. 
• Lower heat to low medium and cook for 4 minutes, stirring occasionally.
• After 4 minutes start stirring continually and cook for 6 more minutes.
• Stir in the heavy cream and remove pot from the heat.
• Serve with brown sugar. 
• Recipe makes 2 moderate sized servings.