“Thick Oatmeal”
As kids, mom began making
oatmeal the moment we left
the house to do chores,
feed the animals, milk the cow,
and shovel any snow
that may have fallen during the night.
When we arrived back to the house,
we washed up, prepared to eat
oatmeal, now so thick and chunky,
you could stand a spoon up in it,
and a bit on the cold side.
Fortunately, we had plenty
of sugar and sometimes
brown sugar to spice it up.
Often, raisins even appeared.
It was a challenged to swallow
the chunks of oatmeal
that didn’t seem to pry apart
even with a spoon and fresh milk.
Now older, I make my own oatmeal,
just before I want to eat it,
no preparations for me—
just one cup of water,
some raisins or craisins,
cashews, dried apples,
and pumpkin seeds
with a couple of dollops
of yogurt and just enough
oatmeal, all topped with milk ,
now a not-so-thick mixture,
a bit runny and hot,
just like I like it!
As I eat my oatmeal concoction
on specific mornings each week,
I think back nostalgically
on those early cold mornings,
thick oatmeal staring me in the face
while mom watched over us
making sure we ate it all,
and now saying thanks for still liking
oatmeal fortunately with all
the delicious accoutrements
mixed into a perfect texture,
hot and ready to eat—
now on my own terms.
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