Eat with me Wednesday #3
There are just some foods that whenever I make them take me back to another time and place. Every time I make this dish, which by the way needs to be a lot more often, I’m suddenly transformed back to that tiny, long-haired little girl I used to be; sitting on my Daddy’s lap, scooping up heaping spoonfuls of warm cream of wheat, and biting in to sugary sweet cinnamon toast (not pictured). I can smell the deliciousness even as I type this.
I didn’t know my father very well when I was growing up, but I vividly remember him eating cream of wheat. I remember, because he always poured milk into his creating this odd souplike mixture and I could never understand why anyone would ever want to mess with the thick, just plain perfect texture that was cream of wheat (malt o meal for some of you, no?). Memories like this are important to me, those little moments we did share versus the oh so many moments we did not get to share.
Sharing moments isn’t a problem around here, but I would like to put on the record for my own children the way I like my cream of wheat. :)
Thick, but not too thick. Sweet, but not too sweet with a brown tint you can only get from lots and lot of cinnamon and just enough brown sugar. I’ve learned from my own children that dried cranberries are the perfect accessory for this meal and this time I thought I’d try some honey roasted almond slices because, well – why not!
It was delightful, my own little bowl of happiness. And one last tip about building the perfect bowl of cream of wheat – if it gets too thick for your taste, you could add a ton of milk like my Dad used to do, but I prefer a tablespoon or two of hot tea — the way my Momma used to do it.
Cooking Tips: Follow the instructions on the box to make the amount of Cream of Wheat you need. Do this on the stove, trust me, it is way better this way. The mixture will thicken the longer it sits (see previous paragraph). Sweeten your bowl to taste and don’t forget the cinnamon toast! Perfect for eating and dipping. Butter some bread and sprinkle generous amounts of cinnamon sugar on top. Broil or bake on the top rack until the face of the toast gets just a bit crusty. You still want some of it to be soggy (mmm, melted butter and cinnamon sugar). Be careful if broiling toast. It happens quick, so keep an eye on it.