For most people, Father’s Day is over for 2017. Mine extends into next week. I am privileged and blessed to claim several young adults as my children though I have only one biological son. Due to my work and volunteer schedule, I was not able to enjoy brunch with him yesterday as we had planned, so we are doing it next Sunday. Therefore, I still have time to post this essay, which I originally wrote about 10 years ago. I hope you enjoy it.
First, a brief bit of background on the essay.
I love oatmeal: plain (with a little salt to bring out the flavor); not so plain (with a touch of vanilla and cinnamon); exotic (with walnuts, apples, craisins, lots of cinnamon, more than a touch of vanilla, and freshly ground nutmeg). In fact, I eat the exotic oatmeal everyday for breakfast. I love oatmeal made on the stove too and I love it baked. By the way, I have an incredibly good baked oatmeal recipe. Let me know if you want it.
If I am ever invited to have oatmeal at your house, know that I have at least three oatmeal limitations, or requirements if you will:
- I am not a fan of microwaveable faux oatmeal. It contains too many chemicals and I worry that a universe-ending explosion will occur when “nuking” it.
- My oatmeal must be made using the “old fashioned” rolled oats, not the ground-to-a-pulp “quick” oats which have no substance, no taste, and no reason for existence.
- I will not eat oatmeal without salt. Period. The salt (which is always listed as an optional ingredient on the box) is what makes the flavor “pop.” Warning: Most restaurants and hotels with the complimentary breakfast buffets do not put salt in the oatmeal. Such an inhumane action is probably not yet worthy of a boycott or class action lawsuit but do know you will need to salt you own oatmeal.
However, it should be a criminal offense when anyone (and you know who you are!) try to pass off the faux oatmeal as “homemade” or “freshly made.”
Shortly after moving to the East Coast, I wrote of my passion for oatmeal in an essay I submitted to National Public Radio’s “This I Believe” segment that was a regular feature at that time. Now I believe they did not care much for the essay because it was kindly rejected in that soft-spoken NPR way by someone with a delightfully inimitable NPR-type name like Dharma Chung-Nunberg. Despite the heart-wrenching, soul-shattering rejection, I liked the essay and decided to publish it here anyway. (Ha! Take THAT, Dharma!)
I believe in the magic of oatmeal. My palate prefers the old-fashioned, whole grained oatmeal, but the magic of oatmeal usually transcends its form.
As a child, a steaming bowl of oatmeal, generously trimmed with farm-fresh cream and heaps of sugar, seemed to warm the kitchen of our Iowa farmhouse. On frigid February mornings the oil-burning stove at the end of the kitchen strained against the toe-numbing cold. Still, the oatmeal warmed me inside-out and the warmth seemed to mystically radiate throughout the drafty house. On those mornings of school bus windows frosted-over for the entire ride into town, I still remained warm and satisfied until the noon bell rang. At the bell, fueled by the oatmeal, I would race my best friend down the steps to the basement lunchroom of Morning Sun Elementary School.
As a young man and new father I introduced my baby boy, Jake, to oatmeal’s magic. Having wrestled him into his high chair and locked him into place, I would begin the
morning breakfast routine. He would strain against the unyielding high chair and vocalize his hunger. I would mix his oatmeal with just enough water of just the right temperature. As the first spoonful of the oat concoction reached his lips he would begin to emit a low “mmm” sound. He would eat and coo as I would whispered to him with each spoonful of his goodness and strength and my love for him. For the next several minutes we were connected, father and son, by the warmth and satisfaction of oatmeal. These early bonding moments have been built upon through the years as he grew and became a man and I, well, just became an older man.
Today, for the first time in my life, I live far from both the farmhouse and the son. Preparing to move from Des Moines to Washington last December I gave away nearly every food item in my kitchen…except my near new box of oatmeal. Upon arrival in DC, I unpacked it and shelved it in a cabinet where I could not miss it. The following morning it became my first meal in my new home.
Middle age demands I eat oatmeal more for its physical benefits today and, sadly, I now must trim it with skim milk and less generous portions of brown sugar. As the morning’s first spoonful triggers my taste-buds, it also triggers my memory. It takes me back to winter mornings in which I remained warm despite the bitter cold. Even more, it warms me with the memory of being a dad. It transports me back to a series of wonderful mornings when my son and I became a part of each other through the magic of oatmeal. I can close my eyes and recall the sounds, sights, smells, and smiles of those moments. When I open them I realize it is only a wonderful memory that will not happen again.
Or will it? Who knows…in the latter stages of my life I may be the one who coos as my son lovingly feeds me my oatmeal. By then, Jake, cream and sugar really should not be a factor in my longevity…so be generous, my son.