As some of you know, I grew up in a less than affluent household where the bill of fare every Monday, Wednesday, and Friday morning was cracked wheat mush. Sometimes the menu would vary, and we were treated to sticky oatmeal (made from regular oats), or, if we were really, really lucky, we got to have some cream of wheat (the generic bulk kind, not the brand name). We blessed our lucky stars that we were able to sprinkle sugar on it before pouring the reconstituted powdered milk on top.
If there were any leftovers, never fear. It would soon be added to a meatloaf (very light on the meat, heavy on leftover mush and oats) or wherever else Mom figured it could work its ‘whole wheat goodness’ magic. I think she even put it in lasagna once? It's hard to know--she was very tricksy!
Then I went on a mission, and one of the rules was that we had to eat cracked wheat EVERY morning. As the Japanese didn’t eat this but their livestock did, the mission office had kindly provided the contact information to an animal feed supplier who sold this wonderful fodder. Being missionaries, we found innovative ways to obey the rules. It could be mixed with flour to make pancakes, and I even found that it didn’t taste too bad mixed with curry stew! And when the sack became infested with cocooning weevils? Never fear! A collander could quickly separate the wheat from the living ‘chaff.’
Since that time--over half a lifetime ago--I have never been able to even be in the vicinity of wheat mush without gagging. Ditto for oatmeal and other sundry hot cereals.
However, for the past 2 weeks--and for no particular reason--I have been eating oatmeal (admittedly Maple and Brown Sugar flavor) most every morning--and LIKING IT!
And some mornings I have even had idle thoughts about eating cream of wheat with a big dab of butter and some brown sugar!
Somebody please save me from myself!
INTERLUDE
Writing the above brought back a flood of cherished[?] childhood memories, and also reminded me of the delightful essay my sister Denna wrote on this subject. Enjoy!
Wheat for Man
by Denna L. Coburn
"And all these things shall give thee experience and be for thy good." Is this what it meant? I wondered miserably as another drop of milk dripped from my hair and splashed into the small pond that had already formed in my ear.
Somehow I could not believe that this is what I had prepared and waited for, for eons of time. Oh certainly I had expected skinned knees, bruises and bumps, even disappointment, but this was humiliation in its cruelest form. My mother, now blurred by my tears, was standing staring at me angrily, the empty mush bowl still in her hand. I could bear her piercing glare no longer. I lowered my head, causing another clump of cold sticky mush to splat on my tray.
Thus I learned early on that it had not been my misfortune to have been born to a mother who believed in sugary, empty calorie "Froot Loops" nor "Frosted Flakes," not even "Lucky Charms" which are magically delicious. Rather, my mother believed firmly in "Wheat for Man." She believed in it on Monday, Wednesday, and Friday mornings in a most delectible form. Not that it was easy for her, certainly it was an involved gourmet dish.
To be so dedicated to one's beloved offsspring required an early start, for it had to simmer several hours in order to form the delicate leathery crust, then allowed to cool so the climate would be conducive for the formation of delightful lumps. This was then complemented with "mixed milk" (powdered milk mixed rather thinly so as not to have too strong of an imitation flavor), and, against her better judgment, sugar.
As I grew, my ability to eat wheat mush ironically diminished. Certainly with maturity my appreciation should have increased, but rather my cleverness began to develop. By age five I had learned that "You have to eat enough that I can see the bottom of the bowl" could be satisfied by employing the natural elements of mush. If not too much milk was added, the mush would fiercely stick to the sides of the bowl, thus allowing the bottom to be visible. This tactic worked for awhile, but soon mother tired of it and insisted that I eat it. However, she was not totally heartless in her demand. She would allow me as much time as I required to eat it. She would say, "I don't care if it takes you all day!!! You're not leaving until you eat it!" If mother was in a particularly sensitive mood, I could leave the table without eating it, and her melodious voice would follow me out the door, "It'll be waiting for you at lunch, and if you don't eat it for lunch, you can have it for dinner! I was determined that there had to be another way.
I experimented next with a more dramatic approach. It involved actually putting some mush in my mouth and attempting to swallow it. Invariably it would cause waves of nausea and gagging. The noise would command my mother's attention, and as she turned to look at me I would meet her gaze with pitiful misty eyes. Without a moment's hesitation she would point her finger at me and growl through clenched teeth, "Don't you throw that up! I'll give you some more if you do!"
Finally, I discovered a way to dispose of mush that mother never did get wise to until I confessed years later. Breakfast was almost always served at the kitchen bar, located conveniently close to our scrap paper collection. As usual, I would wait for everyone else to finish and leave, then while Mother had her back turned or left the kitchen on a timely errand, I would hastily put the mush in a piece of paper, roll it up, and then slide it into my sock. Later, I would guiltlessly dispose of it.
The years have gone by, and contrary to my Mother's predictions, I have grown into a healthy adult. As a parent there are certain things that I have solemnly sworn I would never do: fixing wheat mush tops the list. Only once have I broken that vow, at which time I was pregnant, and therefore not responsible for my act.
© 1988, Denna Lynn Floyd Coburn
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