While I rocked back and forth in my parents’ yellow easy chair last weekend, typing up a blog post, my younger brother lay sprawled out in between his two laptops on the green carpet. As a summer intern for a pretty famous company, he practically works around the clock. A couple of nights, he would’ve stayed past midnight, but the shuttle stopped running before then!
Still, the company pays him really well, and they provide gourmet breakfasts, lunches, and dinners free-of-charge. (Plus they stock the break room with big jars of pretzel M&Ms!) All of which means… My brother rarely needs to cook, as long as he buys a few cups of yogurt for the apartment fridge.
I asked him what he ate for weekend breakfasts, fully expecting “cereal” as his response (corn flakes, crispex, or honey bunches of oats as the flavor du jour), so I did a double-take when he answered, “Oatmeal.”
“Oatmeal?” I repeated. “As in instant packets? Or do-it-yourself on the stove?”
“Both,” he replied. “I like to make my own, but if my milk goes bad or I run out, I just use water in those instant microwave packets. Plus they’re faster!”
Well huh, I thought. I’ve never actually used milk in my oatmeal. Maybe I’ll have to give it a try!
So after our weekend away (and hearing lots of stories from Mom’s Hawaii business trip!), I arrived back at home determined to cook oatmeal my brother’s way. With palm trees and paradise still on my mind, I mixed in mangoes and coconut, which gave it an authentic (and addictive!) tropical taste. Since the oatmeal only took 5 minutes to make, maybe my brother will start preparing more of his breakfasts at home!
(Oh wait… He might be allergic to mangoes. Oops. I’m really sorry bud!!)