… and your bowl.
I’ve actually become accustomed to eating cream of wheat since the cupboard incident. I remembered a summer in college when I lived off of cream of wheat and strawberry jam sandwiches. Well, cream of wheat is pretty healthy, is dirt cheap to make, and best of all – requires a morning ritual, which appeals to my ‘stuck-in-a-rut-and-loving-it’ness. I get to use the tiny pan, my mom’s cool bowls (just over half the tiny one of wheat, half the giant one of water), and a plastic whisk that I searched all over Omaha and Lincoln for but finally found at the Wal*Marts. A sprinkle of dried cranberries (purchased by the half-ton at Sam’s) and some cinnamon sugar and I’m good to go. (Well, good until Second Breakfast. Second Breakfast is extremely important in the course of a day.)
Regarding the title of this post, did you know that cream of wheat is just a grainy step away from being wheat paste? I can’t just toss the bowl in the dishwasher without a soak and a scrub or the bowls become permanently paper-mache’d.
UPDATE: For Beth, this is for you.