According to the NYTimes this morning, “Speaker John A. Boehner told his fellow Congressional leaders and President Obama that he did not spend 20 years working his way up to the top job on Capitol Hill just for the cachet of the title — he wanted to accomplish something big…
“The speakers lofty ambitions quickly crashed into the political reality of a divided, highly partisan Congress.”
Having Congress is like having 535 wives. If you think having one wife who doesn’t listen, just imagine…
That’s why I didn’t want to write about politics this morning; Washington is a fine mess. They’re smmoooooth but they just. don’t. listen.
Oatmeal raisin cookies are a significantly healthier breakfast than a smoothie.
My good friend Liz Arden had a smoothie for breakfast this morning. Despite the date, it didn’t come from the 7-11. She blended her own rolled oats, cranberry juice, yoghurt, fruits, and protein powder. She says it tastes like ice cream. Really? We’re alone here but this is a family column so I can’t tell you what that particular flavor and texture combination evoked. I can say that acrid, gooey, whitish, slime doesn’t seem all that appetizing to me.
Anyway, the rolled oats got my attention. I likes oats. That grain forms the basis for my third most favorite sandwich bread and my third most favorite cookie. We still buy Arnold Oatnut bread because I haven’t put together a recipe to bake it here at home and I’m noshing on an oatmeal raisin cookie right now.
Rolled oats. Did you ever wonder how Quaker teaches oats to roll over? Do they have classes? Do the slow oats get special tutoring while the quick oats command higher prices in the marketplace? Can oats learn to sit up and beg? Do we need to do some genetic engineering so they can shake hands?
Wikipedia reports that professional trainers should most likely instruct the oat’s owner to train his or her own flake; available group classes continue the lessons for the more mature grain. Grains can be so stick-in-the-muddish that the owner must repeat and reinforce the techniques taught in the original class.
Owners and groats who attend class together have a unique opportunity to learn each other’s likes and dislikes and how to work together to become flakes without being, well, flaky. Training is most effective if all oat handlers take part in the training to ensure consistent commands, methods, and enforcement. Classes also help socialize the flakes to the other flakes in the round cardboard shipping tube. Training classes are offered by many brands, including Better Oats, McCann’s, and Quaker.
Probably just as well that Ms. Arden had neither fresh prunes nor fresh raisins for her smoothie.
It’s all better than tipping cows, I suppose. After all, I’m pathologically parsimonious and they take umbrage at my usual 10 percent.
In the real world of agribusiness, grain processors apparently employ no private trainers. They use heavy rollers to press oat groats into flat flakes, then steam and lightly toast them.