Snap Crackle and Pop Is it Really a Happy Sound
I was born and raised in the sticks and much of my upbringing was down on the farm although we lived in a small cotton mill village where my parents both worked in the mill. Having roots such as I did, cereal was not a regular choice for breakfast in our home. Mama always was up early firing up that old Roman Eagle wood cook stove with the kindling wood I had carried in the evening before as one of my daily chores.
It didn't take her long before she had sifted flour and had a pan of biscuits in the oven. The smell of country ham or sausage filled our four room house in the village and we didn't linger long under that mound of covers on our bed and hurriedly put on our clothes. The cereal we ate then was always a cooked variety. Grits, creamed wheat, or oatmeal to go with our eggs,biscuits and meat.I could handle the grits but the creamed wheat and oatmeal made me gag. I will never forget my mama making me eat oatmeal on my first day of school. She was (and still is by the way) one of those stoic little Scottish ladies who did not defer when applying the board of education to the seat of learning. She knew it was in my best interest to eat a good breakfast to begin the day. After many attempts to get it all down and make it stay down, I was finally allowed to leave the table and head off to my first day of school. I hated oatmeal until I became an adult and eat it regularly today.
Cornflakes were the first cold cereal to make it to our breakfast table. In those days we just added a little sugar to make them taste better. Later I found adding fruit such as bananas and peaches or strawberries gave them a college education. Shredded wheat which always reminded me of a bale of hay was next. I still will not eat shredded wheat. We got a television along about that time and there were so many cereal commercials we began to ask for Rice Krispies and some of those other brands and could sing the jingles with the best of our peers. Cocoa Puffs, Fruit Loops, and who could ever forget Tony,"The Tiger."
General Mills founded in the last 1800's has brought many cereals to our breakfast tables. Whether good or bad or us is the question. Certainly those which have essential nutrients are the best for us. Concerns about sugar in many cereals have recently been an interest among nutritionist. Some producers are now cutting the sugar content of their product. This is a good thing and always a positive if what we eat can be made more healthy.
I will always be a biscuit and gravy man. Cereal is good in a crunch,no pun intended, when there are time constraints and my favorites are not available.
Cereal for breakfast?
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- Breakfast cereal - Wikipedia, the free encyclopedia
- Too Much Sugar in Cereal, General Mills Makes Cuts | Bill Roehl
gooooooood (17/365) originally uploaded by Marissa Garza According to the Associated Press, General Mills is cutting the sugar content in 10 of their
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Bread is an imortant part of all our diets. As a youngster loaf bread was rare in our cupboard and our mainstay was the biscuits and cornbread made by my mama.
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