Avena con leche y miel by any other name…

One locale, in Merida Mexico, to get avena con leche y miel.

(Another post about what I eat for breakfast!  Possible boredom ahead!)

I love Mark Bittman.  I was sad when I learned of his stepping away from the Minimalist column, but he’s still around, and freer to opine.  I’m loving him even more.  Take, for instance, his opinionator blog post about McDonald’s oatmeal, from which I excerpt the following:

Others will argue that the McDonald’s version is more “convenient.” This is nonsense; in the time it takes to go into a McDonald’s, stand in line, order, wait, pay and leave, you could make oatmeal for four while taking your vitamins, brushing your teeth and half-unloading the dishwasher.

(Thanks, by the way, to Jennifer New at Mothers of Invention for sharing Bittman’s post, which I might have missed.)  Bittman’s comment made me laugh, but it’s also kinda creepy because I think he’s been surveilling my home.  This describes most mornings in my house, except that he didn’t mention the three-year-old on the step ladder, helping make the “avena con leche y miel” which is what we call it, or “avena,” which was one of the first Spanish words my child learned.  (I’ll explain why another time.)

Anyway, yeah, what Bittman said.  Oatmeal has gotten a bad rap, and it’s easy to make, and good for you.  Eat it!  You can even throw in a handful of cooked brown rice for extra chewy texture.  Mmm, oatmeal!