Like so many contemporary humans starved of affirmation, I save text messages that encourage me. For example, on the 10th of October last year, I got one from ‘Miss Blyon’ saying:
Stonkingly good cereal mix mr. Rowe!
Now, as that might have told you, I’m kind of a master-chef when it comes to mixing cereals together to create something uniquely new and thrilling, yet nutritious and satisfying (as I re-realised last night when needing something starchy after my football match). So, rather than hiding it under a bushel, I thought I’d share what depth of understanding I have so far garnered.
A really good container – V important. Mine is glass with an airtight lid.
A big bowl – Important. Steep sided, like you use for eating noodles. No messing around with shallow ones.
A big spoon – Likewise.
Milk – Well obviously. I use semi-skimmed.
Good quality ‘base’ – I use crunchy oat cereals, preferably with dried papaya and stuff in.
Something sweet/chocolatey – Coco Pops, Pecan Crunch, whatever. Quality not important.
Cheap muck – It’s surprising how good rubbish cereals become when juxtaposed in a mix.
A proper good shaking.
And the best thing is that because you’re adding new ingredients all the time, you are constantly in a state of change – a perpetually new, never-before-seen combination of flavours. Never the same breakfast twice.