The glory of Cream of Wheat was revealed to me at the age of fourteen, when I had my tonsils out and could only manage cherry popsicles for two weeks. A small bowl of Cream of Wheat (swimming in butter) was the first non-cherry popsicle food I was able to swallow, and my tastebuds were so bored that it caused me to whisper hoarse rhapsodies.

The best mixed-grain hot cereal I've ever had is Stone-Buhr's "Hot Apple Granola." My father used to fix this for us on weekend mornings in the Pacific Northwest. I still sometimes beg for it to added to birthday/Christmas packages now that I live in Maine and can't buy it locally. Warms the very cockles of my heart, it does!

I'm a big fan of grits, too, but have trouble getting them cooked just right. I like them with egg and cheese, but ever since I read "The Secret Life of Bees" I can't help but reflect on their potential use as an instrument of torture.

We often use a rice-cooker to make whole-grain breakfasts: steel-cut oats come out perfectly with no fuss at all. I also like barley and brown rice.

But the BEST way I've found to make oatmeal--or any other grain cereal--is to toast the grain in a skillet with a pinch of salt and/or a wee bit of butter while the water's heating up in a pot on another burner. Use medium heat and the grain will usually be perfectly toasted and smelling wonderful right about when the water boils. Now add the grain carefully, as the pre-heating will make for a fierce bit of foaming when water and grain meet. Cook until done to your preference, then stir in a bit of butter and your sweetener of choice (I like maple syrup or unrefined cane sugar, sold here under the name "Sucanat). If you have some good single malt whisky on hand, add a splash of that, too. If not, maybe add a few drops of almond extract and sprinkle in some ginger, nutmeg, and/or cardamom. Ladle into bowls and drizzle a bit of cream on top. Perfection.

Hungrily,

--Cuilionn