More Than Just Milk And Cereal

I’m still dragging around a bit. Maybe it’s not allergies. I never can tell for certain.

Whatever it is, these last two mornings made me feel that some good old-fashioned home cooking was in order. Time for me to head into the kitchen to work my magic for a feel-better breakfast.

Ingredients:
Fresh melon — I used “piel de sapa” (toad skin melon); it’s a cross between cantaloupe and honeydew
Yogurt — I used pear yogurt — because it’s what was in the fridge
Raisins — I used “pasas moscatel” (Muscatel raisins) — because that’s what we had
Special K — the breakfast cereal, not the hallucinogenic formally known as Ketamine… Although, if you use the hallucinogenic, you might actually believe this is a brilliant recipe.

IT’S CALLED TOAD SKIN MELON BECAUSE …
THE SKIN LOOKS LIKE THAT OF A TOAD

Step 1:  Cut the melon into bite-sized chunks. Note: I used two knives, but you might be able to do this with only one.
Step 2:  Empty yogurt container into cereal bowl.
Step 3:  Add the previously prepared melon
Step 4:  Add raisins, to taste (I’ve always wanted to say “to taste”)
Step 5:  Add some Special K (around a cup; you’ll know when to stop… I’ve always wanted to say that, too.)

TADA!!!

The reason I’m having doubts as to whether I’ve really been suffering an allergy attack or something more “bug-like” is because, although my cold symptoms have lessened, my stomach is now a bit “off.”

Then again, it could be my cooking.

Maybe, I should try milk and cereal (or cereal and milk)…

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

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