I try to be deep, honest I do. I do my best to read classics and ponder life because I aspire to write deep, philosophical blogs. In fact, I’m currently reading Dante’s Inferno — who knew hell could be so icky? But because of the ADHD I keep denying I have, my brain prefers to escape the circles of hell and fixate on something I enjoy more, like food. This week I’m enamored with Cream of Wheat. So, it’s Philosophy – 0 Food – 1
Cream of Wheat is one of those simple pleasures, like vanilla pudding, that I just love. Maybe it’s weird to love gruel, but I do. Every time I make it, it whisks me back to being a kid sitting at our dining room table.
I was thinking about it over Easter because my mom used to make traditional southern Italian pastina (rice) pies for Easter, but she also made cream of wheat pies. She added lemon rind, lemon extract, vanilla, eggs, and sugar, and I loved them.
So, I make Cream of Wheat for breakfast with similar ingredients, (except for the eggs). Add some blueberries, a few pecans and some honey and you’ve got an outstanding breakfast.
When my mom served it, she’d put it in a flat plate so it cooled quicker. I always sprinkled it with sugar, took my spoon and dragged it around the outside first, then ate my way to the middle.
It’s a nice change of pace from oatmeal and if you close your eyes and imagine a large, dark-haired Italian woman hovering over you, saying, “Eatta honey, you’re too skeenee!” you’ll enjoy it even more.
Cream of Wheat Mama Tunno Style
(The box says this is one serving)
1 1/4 cups milk (I use soy milk)
1/8 tsp of salt
1 tsp vanilla extract
1/4 tsp lemon oil (I use Boyajian) or you can use 1/2 tsp lemon rind, or 1/2 tsp. lemon extract
3 Tbsp Cream of Wheat
In a small pot, add the salt to the soy milk and bring to a boil. Gradually add the Cream of Wheat, stirring constantly (I use a whisk) until well blended. Return to a boil, then reduce heat to a low simmer and cook uncovered. I stir mine the whole time so it doesn’t get lumpy. When it starts to thicken, remove from heat and serve.
It’s really good with candied pecans and blueberries, drizzled with honey. Yum!