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Por // By: Steve Cusato Fotos // Photos: Steve Cusato Traducción // Translation: Karla D. Romero

Toda mi vida he visto con asco como la gente come copos de avena, aunque no lo haya probado. Tengo que reconocer que era un poco maniático a la hora de comer cuando era joven… el típico niño que no le gustaba que la comida se tocara en el plato y que hacía que masticaba el brócoli, y después lo escupía en una servilleta y lo tiraba sin que nadie se diera cuenta. Siempre había algo con los copos de avena que me daba asco. Creo que tiene que ver con ver a gente echar la avena de una bolsa dentro de un vaso y añadir leche y después meterlo en el microondas. No entendía como eso podía estar delicioso. All my life I’ve watched people eat oatmeal in disgust despite having never tasted it before. I have to admit I was a pretty finicky eater when I was young... the kind of kid that couldn’t have his food touching on the plate and who’d pretend to chew his broccoli, only to spit it out in my napkin and sneakily throw it out. There was always something about oatmeal that grossed me out. I think it was people pouring a bag into a cup and pouring milk into it and popping it in the microwave. I couldn’t understand how that could be delicious. Eso fue hasta que vi una receta de copos de avena en un libro de cocina de Martha Stewart y pensé, “Wow, quiero comerme esto ahora mismo.” Y me compre copos de avena biológicos e hice la receta y, ¡estaba riquísimo! Es como comer risotto sano para desayunar. Lo único que no era nada crujiente y siempre me gusta que la comida blanda tenga un poco de algo crujiente porque el contraste queda mejor. O sea que cambien un poco la receta básica para que estuviese a mi gusto y aquí está. Si has sido igual de tonto durante los últimos 25 años como yo y nunca has probado copos de avena, no esperes más y haz esta receta. That was until I saw an oatmeal recipe in one of Martha Stewart’s cookbooks and it was the first time I saw oatmeal and thought, “Wow, I want to eat this right now.” So I got some good organic oatmeal and made the recipe and it was absolutely amazing! I mean, its like healthy risotto for breakfast. It didn’t have any crunch in it though and I always need a little crunch in soft food, the contrast makes any dish better. So I tweaked that basic recipe to how I enjoy it most and this is it. If you happen to be as foolish as I’ve been for the last 25 years and have never tried oatmeal, just stop holding out and make this recipe.

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Profile for Humanize Magazine

Humanize Issue 11  

Humanize Magazine is a completely bilingual publication (Spanish and English) that deals with indie and alternative culture in an innovative...

Humanize Issue 11  

Humanize Magazine is a completely bilingual publication (Spanish and English) that deals with indie and alternative culture in an innovative...

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