Dec 16, 2004, 1:22 PM
Post #6 of 9
The very best oatmeal I ever had, and it was truly excellent, was served up in one of the many oatmeal joints in Kathmandu, Nepal circa 1969. In addition to the normal ingredients, it contained a special resinous substance associated with hemp. This was a very long time ago but I vaguely remember feeling really really good all day after ingesting just a small amount of this regional specialty. I do not find present day oatmeal concoctions to be comparable, therefore, I have adopted the French farmers' early morning warm-up method by ingesting what is known as a pousse-cafe (literally, "push the coffee"). First you brew up a nice cup of espresso (cafe express in France) adding sugar or even milk if desired. You drink that down fairly quickly and, while the cup is still warm, pour in a shot of your favorite spirit which you should drink in one gulp while the cup remains warm. What spirit a French person uses varies according to where he or she lives. In Normandy, it might a nice calvados whereas in Cognac, a cognac. I am personally partial to calvados which, when of exceptional quality, is hard to beat. If you still do not feel as good as you might wish after one pousse-cafe, hell, have another one or two or, by God, three. Then get out there and plant that field in the pre-dawn chill.
(This post was edited by Bubba on Dec 16, 2004, 1:39 PM)