Being separated by distance, unfortunately, we couldn't be there to celebrate with him. But in honor of his 30 years and this springboard into what will hopefully be a spectacular 31st year for him, we here at Good Eats are declaring this to be Ryan Hoffman Week. Stay tuned for one recipe each day that was selected to be a perfect match for Ryan in taste, presentation, and, most important, difficulty. Enjoy!
Today: Cereal
Ingredients
- Cereal of choice - as much as will make you ready for the day
- Milk of choice - amount will depend on whether you like your cereal lightly moistened or floating and saturated. Choose wisely.
Directions
- Place bowl on a flat surface
- Remove cereal box from cabinet or other appropriate storage space
- Open cereal box or bag
- Carefully pour desired amount of cereal into bowl
- Close box, return to cabinet
- Remove milk from fridge
- Take cap off milk container
- Carefully pour desired amount of milk onto cereal, being careful not to spill or overflow the bowl
- Replace cap on milk and return to fridge
- Consume with spoon, minding all necessary manners (only if others are present)
I tried to have cereal this morning but couldn't. What type of milk should I use? There are too many options and I don't know where to begin. A tip. I would not recommend sweetened condensed milk.
ReplyDeleteNick,
ReplyDeleteYou will notice that I said "milk of choice" so as to widen your possibilities. Most homes have a gallon of either skim, 1% or 2% milk. Some hippie houses use soy milk and still stranger people (who obviously haven't read the FDA's warning)are using raw milk that has not been pasteurized. If you are having trouble deciding which of these options is best for you, I would recommend consulting with your physician.