Zoom w a View: my grain

I love my grains.

Photo by GH

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Please click here to view 'golden! gold finch'

I've always loved my grains

I awoke this morning to a light, cool breeze that came sneaking through a bedroom window and fell upon my neck. I immediately thought, it's still oatmeal weather. And shortly thereafter, while adding lovely red strawberries to a heaping bowl another thought crossed my mind, I've always loved my grains.

["Life goes better with grains - and red berries"]

The thought, prompted by a nearby photo of my son and I in Quebec City, is definitely true. Grains - stored in giant bags inside small town Co-ops where my dad worked and in the form of breads and many hearty cereals my mother cooked for me when I was a wee tad - have always been a part of my history. My grains and I surely go back to the pablum placed upon my tongue during the year I was born, 1949. Seven long and healthy decades we go back. And then I thought, there was that altogether lovely experience with a particular grain in the year 2000.

On a restful, sunny afternoon, an hour or two after I'd run a strenuous half-marathon - from Levi to Quebec City, on a fiercely windy day along the south and north banks of the St. Lawrence River -  my loving interest in a special concoction made from barley was sparked by my younger son. After I'd crossed the finish line and changed into dry clothes we retired to a sidewalk cafe inside the Old City, watched a parade of classic cars drive past the cafe's open window and sampled - several times - a unique beer whose name I'd never heard 'til then, i.e., Fin du Monde.

["The background scenes are painted upon stone walls"]

"It's very cloudy," I said while giving my first glass a thorough 'look over'.

"But how does it taste?" Paul said.

"Hmmmmmmmmm. Lovely," I said. "In fact, it's lovely lovely."

Yes, I've always loved my grains, particularly on cool days or after road races.

Photos by GH

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Please click here to read 'oatmeal weather'

good timing from Mexico?

A few days ago my younger son sent me a lovely seaside photo from Mexico, taken while he and a friend were walking to Bobo's for a beer.

["My, isn't that lovely"]

I opened his email after stripping off cold wet clothes, the result of setting up a sump pump in my backyard - during a downfall - in order to drain the swamp.

The colours of my son's photo reminded me of the wet fence edging my back deck, and a birdhouse that was standing in 6 - 8 inches of water in the yard. I dreamed of Bobo's and said, "Thanks a lot, son!"

["Why are my socks leaving a trail?"]

Rubbing it in, eh!

Photos by GH 

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Please click here to read 'oatmeal weather'

smile. you're on candid oatmeal

Why is it that people who love their oatmeal really love their oatmeal?

As my friend Rob says, "Any day is oatmeal day regardless of the weather - it's substantial & good for you"

I made extra the other day so bowl #2 is now smiling at me... but I think it has pink eye.

["Naw, it's just a cranberry"]

Photos by GH

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Please click here to read oatmeal weather

oatmeal weather

I don't have a complete definition of 'oatmeal weather' but I think today definitely qualifies. Don't you?

I stuck my nose out the front door just for a second earlier this morning and sniffed the breeze. Cool, damp, gray, mysteriously unsettled for an April 11. I immediately thought, time for oats.

Oats and cranberries and raisins and bran. Bananas if we've got 'em.

Photos by GH

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Please click here for 'caught by surprise'

The Simple Life: “Me Porridge. Okay, maybe it’s not oatmeal”

The price of oil will likely be parked above $100 per barrel for the next 10 years or so (before it hits $200), but the price of oats should stay pretty steady.


["The simple life. Boil water for coffee and mush": photo GH]

Good thing too. It’s simple. I love oats in me porridge.

Breakfast can’t get much easier. I boil water and make coffee and mush. Once the oats are bubbling I add Red River cereal, pieces of walnut and dried cranberry, and a small handful of diced raisins. Sometimes some natural bran. Or maybe banana on top after the hot porridge and milk is in the bowl.

Regular readers will know why I call my breakfast ‘porridge’ and not ‘oatmeal’ anymore.

Years ago, after writing about my natural oatmeal breakfasts, with all the toppings, I received the following email:

“Gordon, what’s with the nonsense of cooking up your oats for a whole week and adding cream of wheat and bran, etc.? Just doesn’t add up to oatmeal.” Pearl S.

I admit now, Pearl was right. Porridge is a better name for my concoction. And based on a principle related to the simple life (i.e., “keep your accounts short”), there are no hard feelin’s between Pearl and I.

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Please click here for more about The Simple Life.

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“IT STRIKES” Again: Looking for a healthy breakfast? Try the Corn Pops diet

[The following story was first published in The Londoner on Nov. 7, 2002 under my current byline, It Strikes Me Funny. How times have changed since I first retired. Now I make my own breakfast cereal like a True Canadian! gah]

Looking for a healthy breakfast? Try the Corn Pops diet

Several of my everyday, deeply-ingrained habits have come under close examination since my retirement because I have more time to reflect on the choices I make - what clothes to wear, which personal hobbies to pursue, which hour of the day or night is most appropriate for bedtime (maybe right now would be good), which foods to eat, what to say when I sneeze or speak to a telemarketer.

Just last week I considered my breakfast routine. Instead of having my favourite fast-food breakfast (Kellogg’s Corn Pops) and running off to work as in the past, I took a moment to search for any other options that were available in our kitchen cupboard. Perhaps there would be a healthier, more nutritious and flavourful choice (though I sincerely doubted it).


["How times have changed. I cook my own cereal now.": photo by Dusty Jeans]

I found several historic cereal items to consider; the months-old remnants of a Variety Pak leftover from my grandson’s last visit; a king-size box of Kellogg’s Corn Flakes that has help up one end of a shelf laden with soup cans since my wife Pat and I moved into our house in Wortley Village 15 years ago; and numerous cold-weather staples, some dating back to the mid-70s - Red River Cereal, corn meal, wheat germ, slow-cooking oatmeal and tiny packets of instant oatmeal that make me gag just looking at them.

I set all of those aside. The Paks were too small and fussy. Besides, the wee box of Corn Pops was missing. Jackson, the grandson, is a chip off the old block it seems. The others were in unspectacular-looking boxes or sticky plastic bags and required too much work to get ready even though I had the time.

Then I spotted the brightly packaged PC gourmet English-style recipe Muesli cereal.

The box’s cheery picture of hearty ingredients piled neatly beside the full, stylish bowl had my stomach doing handstands. There were three kinds of fresh grapes and sweet, nutritious banana chips in every spoonful. If I was going to turn over a new leaf in retirement and eat a healthy breakfast to start my busy days then muesli was going to be the cereal for me.

Stay tuned for the exciting conclusion.

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Please click here to read the last entry of “IT STRIKES” Again.

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I Ask You: Would a potato ruin the porridge?

I am used to adding the following perks to the regular batches of porridge I make:

Red River cereal

bran

flax seed

sliced raisins

currants

chopped apple


["And, I do like potatoes": photo GH]

Because of the raisins, currants and apple, I no longer add sugar to sweeten it. It’s sweet enough. (A lot like me, really).

However, while stirring the pot this morning I wondered how it would taste if I added one chopped potato?

I ask you: Have you ever added potato to your porridge? How did it taste?

What would be the pros and cons?

Would I even notice a potato in my porridge?

Is this type of thinking too far outside the box?

What box?

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I didn’t add potato to this morning's batch. Maybe next week.

Please click here to read more I Ask You.

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It’s winter, it’s cold, it’s definitely time for...

...A heaping bowl of oatmeal. Real oatmeal.

None of that instant stuff for me.

(When I say ‘stuff’ I’m being mega-polite).


["I made enough for 10 - 14 days. Hmmmm...": photo GH]

Because I add a few items to a big batch besides 3 cups of real oats, I’ve been accused of making something that’s not real oatmeal. I disagree.

You decide.

3 cups of rolled oats

1 cup of Red River Cereal

1/2 cup of bran

a handful of diced raisins

plenty of diced or ground pecans

diced cranberries and currants if you’ve got them

1 or 2 diced apples (add while the cooked oatmeal cools)

Why, it tastes so good I don’t even add sugar. Though I am a sucker for real Canadian maple syrup.

I ask you: Would you call this real oatmeal?

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Another I Ask You a deep question right here.

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Young at Heart: Have I told you about porridge lately?

Occasionally a picture of me will sneak into a post (always accidentally), which will likely prompt readers to say, “How does he stay in such good shape?”


["Sneak into a picture? Moi?": photos GAH]

Two words - home-made porridge.


["Everything but the kitchen sink"]

I may be the only guy in the universe who adds Red River cereal, bulgar, flax seed, millet, raisins, cranberries, bran and sun-dried tomatoes into his oatmeal for added flavour and all-round goodness.

Years from now, when I’m 87 and skating down the ice with the puck, people in the stands will say, “Look at the geezer go.

"Not only can he skate forwards and backwards and bump into people, he can even smack the puck in the right direction sometimes. How does he do it?”


Two words.

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Sometimes I’ll even eat it for lunch before the big game.

People from Scotland might say I’m ruining the oatmeal but wait until they’re 87.

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Today’s Weather: I couldn’t be happier even if I tried...

And I am trying.

I put together a big bowl of oatmeal and a hot mug of green tea to start the day. Awesome.


["World famous porridge": photos by GAH]

I placed two freshly tapes sticks (a new wave design; I think I see a career opportunity) beside the front door for this afternoon’s game. Awesome.


["Pretty soon you'll all want one!"]

Others are trying, on my behalf, as well.

A reader sent me information about hydro rates for medium and big business after learning I was miffed that Smart meters are only for residential and small business customers.

Foul, I cried in an earlier post. Big users should be involved in the conservation culture as well!

You’re with me on this one, right?

Though I’m still miffed I may not be after reading all the information on the website the reader sent me. I’ll start soon. Awesome.

The weather is also trying too.


It delivered three inches of fresh, light snow, that is producing a blanket that may last until March.


It is delivering still a gentle breeze to blow through what’s left of my hair.

Awesome.

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Is B.C. receiving snow on Cypress Mountain in time for the Olympics?

I hope so.

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London’s Weather Today: We have some but it’s nippy in a T-shirt

First things first most mornings.


["A Tasty, two-week supply": photos GAH]

I shower, shave, apply deodorant, dress, nuke a serving of oatmeal from a refrigerated container, make coffee, chat with my wife (“What are going to do today?” “I don’t know yet. What are you going to do?” “I asked you first.”) and then feed the birds.


["Our wee bit of snow is sticking around"]

While feeding the sparrows, chickadees, cardinals and mourning doves in my T-shirt (my coat is at the other end of the house, i.e., 12 steps away, and I’m lazy until the caffeine kicks in), I noticed the day was sunny and bright, the breeze was cold (about -10C, I bet) and goose bumps were appearing on my bare arms.


["The birds haven't found the suet box yet"]

So, if we get more snow it will stay around for awhile and those with outdoor rinks will have a great day to skate.

Keep your stick on the ice and your slap shots low and toward the corners.

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I Ask You: Will chickadees eat oatmeal?

Another one-eighth inch of snow fell this morning, not much by sturdy Canadian standards, but I’ll take it.


["A cold, bright day perfect for a walk" photos by GAH]

The more snow cover London receives in January the better chance it will stay until March.


This morning, from behind a curtain, I spotted a chickadee flying back and forth between a tree perch and my bird feeder. And because the bird wouldn’t sit for more than a second at the feeder, I could only get photos of him pecking at small branches.


["Did I get carried away? A two-week supply of porridge"]

I wonder, if I put a suet ball or small dish of hearty oatmeal in the feeder, would the wee bird stay longer?


Oatmeal sticks to my ribs, but will it get a chickadee to stick around?

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What birds are visiting your feeder(s)?

Click here to see yesterday’s visitor - a female cardinal.


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Winter is coming. Time for home brew

On my grocery list for this week: rolled oats, maple syrup (step aside you guys in dark hockey jerseys ‘cause I’ll be steam-rollin’ you), and dextrose.

I need the maple syrup to wash down my world-famous pots of oatmeal. The dextrose is needed for my next batch of home brew, an Irish Stout with legs of steel.


["An Irish Stout with legs of steel": photo GAH]

The guys in dark jerseys will not stand a chance once the oatmeal and stout are coursing through me veins.

If you haven’t made home brew, let me just say it’s as easy as falling off a log (which has been known to happen) once you have the necessary materials, and if memory serves, the materials are paid for by the money you save half way through your second batch. Unless you can scrounge plastic bottles or glass ones w a bottle capper.

Need a demo?

I’ll post re the easy process once underway.

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Letter to the Editor: Nutritionist slags salad, then wrestled to the ground

Celebrity nutritionist Rehan Jalali said some positive things recently, like feast on oatmeal, dates and sweet potatoes to help you shape up before slipping into your summer swimwear - then he goofed up.

He said, among other things, forget about salads.

“Contrary to popular belief but calorie-filled dressings and croutons make salads a bad choice. Plus the nutritional value of lettuce and tomatoes is negligible.”

Is the guy a maroon? [click here for full article]

Slag salads, just before gardening season perks up?

Glynn Leyshon, former wrestler, coach at the University of Western Ontario and neighbour in Old North, caught wind:

“Anyone who knows food realizes that that tomatoes are loaded with food value including fibre, at least seven minerals and seven vitamins. There is even a modicum of protein and virtually no fat.” [letter to the editor, London Free Press]

In my opinion, Jalali missed a golden opportunity.

Just as one can add currants, cranberries, bran, walnuts, raisins, dried apricots, Red River cereal etc. to oatmeal, to make it a modern-day nutrient delivery system (compared to a refined sugar delivery system like most cereals), one can add tomatoes (hopefully, homegrown) and hundreds of other goodies to salad in place of the unhealthy dressings, croutons and bacon bits that have become some people’s favourite waist expanders.

Celebrity nutritionist - shape up.

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Ever heard of tuna salad? That's my favourite.

What do you add to your salad?

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The Simple Life: Oatmeal beats out Kellogg’s Muslix

Motorcycling season is coming soon (hey, a guy can dream) so I’m spending this week and next painting ceilings and kitchen cupboards for a client in order to pay for a new back tire for my Virago.

I’m breathing in paint fumes now so I can enjoy fresh air on country roads later.

Rather clever of me, isn’t it? (Not really. The ceiling has plaster stipple and is taking forever!!!)


But, and this is a big but, every morning I’ve been thankful I recently made a big batch of oatmeal Red River cereal combo with about eight additives (millet, bran, quinoa, apricots, raisins, currants etc.). One heaping bowl for breakfast fuels 1,000 trips per day up and down my stepladder.

My wife said I could try her new box of Kellogg’s Muslix.

Ha! I really had to laugh.

Compared to my oatmeal, Muslix won’t even help me open a can of paint.

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Ever heard of an oatmeal drawer? (I keep mine in the fridge and nuke it in the a.m.)

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I don’t have to. I don’t want to. I won’t.

I repeat:

“I don’t have to. I don’t want to. I won’t.”

I received the above message by email last year but can’t remember the context.

I’m sure, however, it was in response to one of the following three topics in a column or post:

Oatmeal - I make big batches of oatmeal in order to become a more self-reliant person. I might have said, ‘more of a True Canadian’. You know, with Maple syrup and all, eh?

Coffee - I don’t go through drive-thrus more than 5 times per year or use disposable cups. I mean, how hard is it to make coffee or carry a travel mug when leaving the house?


[Oatmeal - two weeks worth: photo GAH]

Plastic water bottles - I posted and wrote a couple of columns about the overuse of plastic bottled water and encouraged people to drink tap water or carry a thermos with their favourite beverage. It’s not impossible to carry enough low-sugar juice to get through a day at work. I mean, most people know how to squeeze oranges.

(That reminds me. I wrote about my juice squeezer. Got it from my mother, so it’s pretty old. But it works perfectly. It might have been a separate topic. That makes four topics).

Squeezer - I probably said, “Get a squeezer.”

Whatever the topic, the reader’s child-like rebuttal came to mind while stirring a big pot oatmeal (and fixin’s) Monday morning.

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Hey, get a grip (on a squeezer, at any rate).

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Zoom w a View: Pearl would not like my oatmeal supremo

Dear Pearl,

When I wrote about my by now world-famous oatmeal porridge recipe a few years ago you felt inclined to respond.

From your short email I deducted you are an oatmeal purist and do more than shrug when someone adds for example - almonds, cornmeal, cranberries, raisins, organic millet, quinoa, golden flax seed and natural wheat bran to the pot.

You wrote:

“Gordon, what’s with the nonsense of cooking up your oats for a whole week and adding cream of wheat and bran etc.? Just doesn’t add up to oatmeal.” Pearl S.

Was that a warning not to call my creation oatmeal porridge? I’m not sure.


["What would be a good name for this wonderful stuff?": photo GAH]

Anyway Pearl, I’m at it again, made another lovely batch, thought of you and renamed my concoction by a new and perhaps more appropriate name.

I hope you approve.

Regards, GAH

Gord’s Hearty Oatmeal Supremo

Into a large pot with 2 inches of water (approaching a boil) toss the following - and more - for Heaven’s sake:

1 - 1.5 cups of rolled oats
and a hearty handful of ground almonds
1/2 cup of natural wheat bran
1/8 cup of golden flax seed

1/4 cup of each of the following:
cornmeal or cream of wheat or both - live a little would ya
organic millet
organic quinoa
sliced seedless raisins
sliced dried cranberries
natural wheat bran

Stir to a rolling boil for 1 minute, then reduce heat to low simmer for 8 - 10 minutes.

Once cool, store in the fridge and enjoy for 10 - 12 days.

Whereas conventional processed cereals are often nothing more than a sugar delivery system to your heart and thighs, Gord’s Hearty Oatmeal Supremo is a content driven energy supply system that will make it possible to score goals with the greatest of ease (as long as it’s pond hockey and you’re playing with very young kids).

Enjoy oatmeal? Modify it much? How so?

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I Get Mail: The porridge drawer may still be in use in Scotland

After a recent post re my love for porridge (the thicker the better, eh) jesse wrote:

“My father told me of a story about a university student in Scotland in the 60s who was diagnosed with scurvy.”

“The reason he had it?

“He'd made a huge drawerful of porridge, let it go hard and cut a slice off when he was hungry. That's all he ate.

“I've just done a google search and apparently there are references to the "porridge drawer" where you'd put the leftovers of breakfast to cut off a slice for snacks.

“I thought it was just a tall story (my dad had lots of them) but maybe there's some truth in it.”

Oh, there’s truth in it and somewhere in Scotland a wee old man is opening a porridge drawer and saying,


["opening a porridge drawer": photo in context]

“Aach. If oonly I heed a handful of raisins ta thrrow inta this last wee bit, it would be soo fine noo wouldden it, ehh.”

Yes, it would.

Have you bought your own rolled oats yet, people?

Get moore than a wee bit though, would ya, ehh.

[And while you’re at it, find out what some students did (related to oatmeal) on turn-around week.]


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Powered by Oatmeal: Becoming a True Canadian one heaping bowl at a time

What makes a True Canadian?

A million things, I’m sure.

But if you’re becoming more self-reliant, have a desire for world peace, a pair of ice-skates near the front door and a love for homemade oatmeal then you’re on your way.

And the thicker the oatmeal the better, eh?


["Oatmeal with maple syrup, please." photo link]

After writing about oatmeal recently Londoner Greg F. said the following:

“There's seldom a week that goes by in which I don't make myself at least one bowl of oatmeal. I've never tried making up a large batch and storing it though. Is it as good reheated after being in the fridge?”

Since I only make big batches at a time, enough for 10 - 12 servings, I’m the perfect guy to answer that last question.

I’ve learned it is 95 per cent as good when reheated and have kept it as long as 10 days in the fridge.

I put cold oatmeal into a bowl, slice it into small pieces, add milk and nuke it for about 2 min. 22 sec.

I’ve learned by experience that a day (in fall and winter) without oatmeal is like a day without sunshine.

Is there a heartier, more Canadian breakfast than oatmeal?

I’d like to know and wait... spoon in hand.

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