Wednesday, February 13, 2013
My college was located in the same town as a Malt-O-Meal processing plant, churning out boxes of hot cereal. On clear, crisp days — especially in the fall — there would be this lovely toasty smell in the air. Like bread, but slightly sweeter. Reassuring, comforting, and somehow a bit encouraging. Like hot cereal itself. There's something about the toasty smell that still reminds me of that time, of clear fall afternoons and being young and the terrifying sense of possibility of it all.
I haven't had a bowl of Malt-O-Meal in years — perhaps not since college. But I'm a big fan of the surprisingly wide world of porridge. And if you think beyond the box, and beyond oatmeal, you can find all sorts of delicious porridgey inspiration. Even if you don't have the same adolescent associations, it's still enough to warm your belly and soul. I give a rundown of the wide world of porridge (including the amaranth porridge with mango, coconut, lime and ginger pictured above) over at NPR's Kitchen Window.
at 6:40 AM