Gentle Readers, as those long-time readers know, The Practical Cook has a deep and abiding love for cereal. It’s great year-round and all day long. Dry or with milk, atop a parfait, in a trail mix, so very versatile. However, there is one thing I do not do: combine cereals.
The Practical Cook’s Mom and the Youngest of the Juniors do. With abandon. Ad nauseum. Emphasis on the nauseum. As I am trying to be more open minded in my old age, here are a few of their favorites, as observed over the years.
1. Raisin Bran + Anything. Often combined with Cheerios, I think this started because we usually had both in the house and TPC’s Mom wanted to finish off the box.
2. Grape Nuts + Anything. In theory, the crunchiness would work well with a plethora of cereals. In practice, at least for me, the toasty malty goodness I like so much on its own make the milk a liability for other cereals.
3. Clusters + Hay bales. That actually has some appeal, because the textures are so different. We just got a box of “only clusters” from Trader Joe’s to try. I read the sugar content after I got it home. I’m just going to dice up some Snickers and put them in with the Shredded Wheat next time.
Where do you stand in this heated debate? Do you like your cereals pure as the box they came in, or do you find yourself experimenting like the Swedish chef in your bowl? For anyone needing refresher work in cereal, don’t forget to visit our helpful How to Cook Cereal and How to Cook Sugar Cereal videos.
Post a comment below to pick a side. You’ll find me eating one at a time, rinsing the bowl between.
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Tomorrow, it’s time to talk Turkey, as we review Bosphorus in Cary!