McCann's Irish Oatmeal for breakfast by Donald Burger, Houston, TX
McCann's Irish Oatmeal
by Donald Ray Burger
Attorney at Law

Oatmeal always looked better tasting in the movies than it did at my breakfast table. I mean, oatmeal looked like it would stick to your ribs and stay with you clear till lunch. But when I fixed oatmeal myself it was too creamy. Sort of like it was pureed. Whimpy.

And then I tried McCann's Imported Quick Cooking Irish Oatmeal. The recipe is the essence of simple. And the taste is just like I always imagined oatmeal should taste. Chewy. With texture. Sticks to the ribs. Great.

To fix it I use a third a cup of oatmeal to two-thirds skim milk per serving. Measure out 1/3 cup of McCann's in a Pyrex measuring cup and pour it into the pot. Measure out 2/3 cup of skim milk in the same measuring cup and add that to the pot. Cook for three to five minutes on medium to low heat while stirring with a wooden spoon. Yes, it has to be wooden. The right utensils help set the mood. This is a basic, primitive food. Just right for breakfast. You will know it's done when it thickens up enough to be hard to stir.

However, I do cheat in one way. I recommend you cook this stuff in a stick-proof pot. Otherwise, expect to spend some elbow grease cleaning the pot.

If you have tired of whimpy oatmeal, if you long for a kinder, simpler breakfast food, if you want to get back to your roots, try McCann's Imported Quick Cooking Irish Oatmeal. You won't regret it.

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