Oatmeal: The Comfort Food That Connects Generations & More!

Oatmeal: it's a simple bowl with a story that spans continents, centuries, and countless family tables. In this episode of Family Tree Food & Stories, Nancy May and Sylvia Lovely share the interesting history, folklore, forgotten traditions, and a few recipe ideas behind one of the world’s most comforting foods.

From ancient Scottish porridge (yes hidden their Sporrans)to more traditional breakfasts, and eve oat milk and skincare, you'll learn how this simple grain has fed and even healed so many across the generations.

You might even rethink your own breakfast routine as Nancy and Sylvia share how oatmeal has fueled farmers, inspired folklore, and even found its way into beauty products like Aveeno.

As always you'll hear personal stories and ideas about how oats and oatmeal has played a role in their lives and others they know, including Nancy’s 99-year-old father’s famous oatmeal routine—and a recipe shared by Sylvia's son Ross - who has eight, yes, EIGHT children!

Key Takeaways:

1. The Interesting History and Origins of Oatmeal: how it began in the fields of Scotland and Ireland, where it was both a staple food and then became a symbol of resilience, also called Avena Sativa, oats have helped many farming communities survive over the centuries.
2. It Was A Superfood Before Its Time: Modern science confirms what farmers always knew: oats are rich in fiber, heart-healthy nutrients, and anti-inflammatory properties. Yes, research has noted that a daily bowl can lower cholesterol, balance blood sugar, and boost long-term wellness.
3. From Comfort Food to Folklore: In Scotland, oats weren’t just food—they were protection. Folklore held that sprinkling oatmeal in your pocket could ward off fairies and bad luck. These myths reveal how deeply food and superstition intertwined across generations. Even the French used it to welcome or dissuade a daughter's suitors.
4. From Breakfast to Beauty: Oatmeal has many healing properties that are even incorporated in your "average" beauty products.
5. Recipes that Carry A Family of Eight Far: You can get a copy of Ross Lovely’s Minnesota Baked Oatmeal in this episode as well.

📣 Want more?

Tune in to Family Tree Food & Stories at Podcast.FamilyTreeFoodStories.com or wherever you listen to podcasts and subscribe so you never miss an episode release.

Learn why oatmeal is more than breakfast—it’s a bridge between past and present, comfort and culture, nourishment and nostalgia.

Additional Links ❤️

• Ross Lovely's Minnesota Baked Oatmeal Recipe
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About Your Award-Winning Hosts: Nancy May and Sylvia Lovely are the powerhouse team behind Family Tree, Food & Stories, a member of The Food Stories Media Network, which celebrates the rich traditions and connections everyone has around food, friends, and family meals. Nancy, an award-winning business leader, author, and podcaster, and Sylvia, a visionary author, lawyer, and former CEO, combine their expertise to bring captivating stories rooted in history, heritage, and food. Together, they weave stories that blend history, tradition, and the love of food, where generations connect and share intriguing mealtime stories and kitchen foibles.

"Every Meal Has a Story and Every Story is a Feast." (tm) is a trademark of Family Tree Food & Stories podcast and the hosts.

@familytreefoodstories, #hotbreakfast, #oatmeal, #oatmealrecipes, #hotoatmeal, #winterbreakfast, #coldmorningbreakfast, #oatbread, #maplesyrup, #bakedoatmeal, #oatmildvsalmondmilk, #oatmealtraditons, #comfortfoodpodcast, #foodstories, #foodandfolklore, #healthyfoods, #lowercholesterolfoods,

Hello everybody.

It's Nancy May and Sylvia.

Lovely once again with Family Tree Food and Stories and this episode.

Well, it's getting a little cool.

So I'll say that this episode is designed to warm your hearts and your stomach and

your soul a little bit, right, Sylvia?

There's nothing like oatmeal to do that.

I know.

it.

The simmering, Hey.

But I, I gotta tell you though, you know, I went snooping at the grocery

store after we started talking about it.

'cause I haven't had oatmeal in a long time.

But I was like, who is that?

I thought, I always thought it was Ben Franklin on that box, And I'm

like, no, , but, but this is a cute story because , it was not William

Penn either, but it was depiction of a Quaker and that it's alleged that

his internal company name is Fred.

Ah.

He

doesn't look like Fred,

so, Sylvia told you what this show's all about.

Oatmeal,

Oh, I love that.

I love

Fred, the Quaker on Quaker Oats.

That's funny.

I never even thought about that character.

Even having a name wild and.

I guess internally, you know, there's Fred Fred's making those a lot of money.

It's getting better all the time.

yeah, yeah.

So all sorts of foods have some sort of foot in the door with

the supernatural, as well.

'cause we just came off Halloween and, food is essential to all sorts of ways

to digging up the higher powers, being

it our own nutrition, our energy, whatever it takes and all sorts of good things.

But.

Oatmeal sparks all sorts of folk tales on that doo doo dooo front, which is

wild because I don't think of food as being necessarily spooky or folktailish.

Do you?

Well, yeah, but you see the thread throughout all of these

things that we talk about and.

And you can say, why food, why is it engender such of these

moments, , or superstitions or whatever it might be, which is a lot.

We've got a lot of those here.

It's because food is an essential thing in everybody's life, which

is what we are all about, right?

It's about food and food traditions , and many of these things that we

talk about, , we do 'em in, kind of.

Little tiny ways too.

Maybe we didn't know it started in France and, , a long, long time ago,

or in the Scottish Highlands, but it kind of filters its way forward and

it gives you comfort because it's like the tangible world, , particularly

in times of the need to survive.

Food has always been there.

So pieces and parts of it are gonna be about luck and bad luck.

Yeah.

so the immediate question, I guess, begs is, let's even go

back to what oatmeal is because.

Well, you did some digging on the oat plant, and I knew about oats growing up as

a kid because we fed oats to our horses, and of course there was always the instant

oatmeal that most people grew up, those little packets that had this and then,

and everything else, the Quaker oats.

But what is oatmeal?

Well, I did a deep dive because , I grew up in Ohio.

I saw soybeans, I saw corn, but . Across the northern tier of states,

and it started all out, started out in Scotland, which is cold, right?

Kind of cold and damp.

And that's the place that Oats thrive is in those northern

cities, uh,

So it started in Scotland?

yeah.

Scotland.

Yeah.

Oh.

Because I think of, I think of steel cut oats as being Irish.

The Irish

steel

It is, but everybody adopted it out of out of Scotland, but it's called

the Evea Sativa, the common oat, and I had to get a picture, I think I

sent you a picture, but it grows tall and golden in the northern climbs.

And I think of it like corn husks.

You don't eat the corn husks, and in this case you have to peel

away the edible part, I love this.

Groat.

Now, can you imagine groat?

I'm having groat for breakfast.

It sounds awful.

oats, right?

Well, you know, rice, has an hour shell too, so they thrash

the rice to get rid of that.

So I guess it's a similar kind of thing, right.

Yeah, yeah, yeah.

Yeah.

, And so I've gotta tell you though, before this thought escapes

me, do you have a favorite.

I know you eat oatmeal more than I do.

I do have a favorite place.

I'm gonna get a plug in for Wild Eggs.

Do you have those down

Wild

there?

I love, it's a restaurant chain

Oh, heard of Wild Eggs.

Oh

Okay.

Never heard of them.

I thought you were talking about like

farm raised

no.

I.

wild chickens.

creamy.

So I guess that's the kind I like, is kind of creamy with, blueberries, pecans,

and a little bit of milk and brown sugar

Oh, the oatmeal we're talking about, not the eggs now.

Right.

Yeah, yeah.

No, no, no.

Wild Eggs is the name of the restaurant and it's the only thing

I like there, but it's really good.

But anyway, back to this.

So historically this is a very common grain, but it's always played

second fiddle to barley and wheat because it's very hard to sustain.

It's hard to grow.

You grow it in those northern places and then apparently you have to

really turn it around pretty quickly.

It turns rancid and.

It fed horses and livestock, and at the time, 1919, there were like

45 million acres today, 1 million.

Wow.

Oh, owed to the farmer.

Then we should actually do our show owed to the farmer.

Right,

yeah.

, But the deal is, guess what's happening?

People are finding out how healthy it is.

It is healthy for us.

you've seen the little heart on the, , on the box that the Quaker roads people do,

but that was science, that it actually lowers cholesterol, , and it has all kinds

of things and inflammatory properties where it reduces that and heart healthy.

And there's research.

If you eat oatmeal for 30 days, you'll actually start feeling better.

So you must be feeling better,

I have a caveat to that one.

So, , this is oatmeal and you won't necessarily feel better

over a longer period of time.

Our dear aid, Millie, who loved my dad to death, I think her oatmeal killed him.

Sorry, Millie.

I shouldn't say that, but I mean that in a loving, absolutely loving way.

Yeah, please go on.

yeah, she made oatmeal that had sweetened condensed milk in it and then

heavy cream, and so it was thick and it was creamy and

brown sugar, and I gotta say.

Don't think it lowered his cholesterol, but my dad's eyes lit up every morning

because he wanted oatmeal and an egg.

And every morning she asked him, so Stew, what do you want for breakfast?

And he says, oatmeal.

Of course.

Well now

that was his go-to?

Yeah.

and let me just interrupt you for a second.

Your dad lived to be 99.

99. And I say 99 and 47 days.

Because every day counts.

well, I think that he should have had that oatmeal

every single day that he wanted it.

agree with you.

I agree with you, and I don't want to, like degrade the quality of, of care

and attention that he got by any means.

In fact, they gave my parents better care than I, I know I could have.

So,

yeah.

see the milli, see the power of your oatmeal.

I mean,

Power of your oatmeal.

It's a memorable story.

In fact, we still have the plastic container.

She would make it up for a week so that the other eight could come in and

it says Stew's oatmeal on the front.

So we still have that

box

Oh, that's a beautiful story.

That's beautiful.

Well, there's

all kinds of em.

Yep.

Yeah, the history and then oats are making a real comeback as

people are seeking tradition.

. And nothing could be more traditional than oatmeal.

I mean, in my part of the country with the Scots Irish, really seriously,

it is really making a comeback.

'cause people are seizing upon tradition.

To solve their loneliness problems and all of that, and the nutrition so that

they can be as healthy as your dad was.

I mean, that's, you know, it's

all good.

and then you've got, oat milk, right?

I, I love oat milk.

It's very good.

And cookies, oatmeal, cookies and breads you know, oats is

a filler for a lot of things.

So it's very, very interesting.

In fact, I saw recently a recipe for stuffing using oatmeal,

which I thought that I, not sure I would stuff my Turkey with

oatmeal, maybe O bread, right?

We'd have to check that one out.

Hey, you wanna hear an interesting factoid?

Oat oat milk is kind of controversial because they do a lot of additives, a lot

of sugar additives and things like that.

So but I wonder about almond milk and all those kind of specialty milks

that, , are people come, uh, yeah.

Are they, well, you know.

We, we buy it without, sugar, but I'm not a fan of almond milk.

Bob likes it a lot because there always seems to be this sentiment at the bottom,

but I think if I'm correct, and I may not be, so if you're listening , please

let us know that they put a, a type of chalk in there to make it white.

So at the end of, let's say, a cup of coffee, he's always got like this

s sediment at the bottom of the cup and I, I can't stand it for that.

So i'll drink.

Either regular lowfat milk or

that's

I'll drink.

Yeah.

yeah,

Or coconut milk.

I like the coconut milk.

That's pretty good too.

Mm-hmm.

varieties.

There's a whole scale of varieties and whole oats are the gold standard.

That's where you cook the whole thing.

The groat.

I've never done the whole oat cook.

I do prefer , , the Irish steel cut, the Steel cut oatmeal that takes

forever to cook, but they have different kinds that are out there still.

I'm a traditionalist on that.

Well, you know, rolled oats is what you see on the grocery store

For cookies and things like that.

Yes,

Yeah.

And, so the rolled ones, and that's like the Quaker things and stuff like that.

But, whole oats.

I wanna go back to that because if you wanna try it, they

say it's available on Amazon.

Nothing is not on Amazon.

Right.

, Or Whole Foods stores, or I think you all have Sprout

we have Sprouts.

And it cooks for about 30 to 45 minutes.

You can soak it overnight like you would beans for faster cooking time.

And,, I actually think I might try that.

My problem is we're an empty nester family, so, what do you

do with all the rest of it?

That's what neighbors are for,

Yeah.

That's why neighbors are for, but anyway, you do one cup of grout

to three cups of milk or water.

You just boil it and you just cook it and stir it a lot.

And anyway, I,

It gets creamy.

I would imagine

would imagine so.

Yeah.

Let's see, what is it?

It has a taste.

Like Pharaoh and

it's

nutty.

Pharaoh, I don't know that that tastes like.

Mm-hmm.

Pharaoh tastes like, do you.

I love Pharaoh.

I've never even heard of it.

Yeah, Pharaoh.

Oh, we serve Pharaoh a lot in the restaurant.

I don't know much about Pharaoh other than it tastes really good, kind of

nutty., But anyway, it has a lot of stick to itness, but then you have the

five minute oats and the one minute oats.

And as you go down this list, like these, the five minute and the one

minute as you go down in minutes and to instant less nutritional value.

That makes sense.

They must take the hulls and everything else away from it so that it makes it,

you know, more down to the actual seed.

But, that's kind of interesting.

I've never had just straight groat, 'cause we used it as horse food for the

horses, although.

I should say, I can't say I've never had it because occasionally we like

crunch and chew on the little pieces.

You know, you feed your horse, And every Sunday evening I would

give my horses a hot mash, which included oats, lots of molasses.

carrots, some apples, a raw egg and sweet feed would have crack corn and

some other things in it basically like a barley kind of thing lot, but

lots of good, healthy, and the horses would they love me on Sunday night.

So yeah,

Oh, I bet they loved you all the time.

Steel cut, steel cut's better than rolled

I

like

the steel

Cut

And that's Irish, that's sort a, Irish, , thing that you do.

And it's hearty and nutty and, better nutritionally.

Then you have the most highly processed, which is instant, which

probably feeds many a child across the nation, because you know it's

how to process, but it's easy to do.

Right.

They also did that.

I think for those, this sounds terrible, but I'm gonna say it anyway.

, As a kid you say feed those poor starving children in Africa, and

I'm sure there are poor starving children all over the world.

I mean, certainly in our own United States and Appalachia, the back

hills where you are and , cooked.

Porage or oatmeal was often a way to add sustenance and bulk up,

food for what these kids needed.

yeah, I just,

I can't imagine

eating that all the time.

I guess it was, in the countryside, like in Scotland and places like that.

Oatmeal, is often referred to as a farmer's kind of

meal because it was hearty.

, You fed everybody who, the family who had chores to do on the farm,

livestock, crops, all of those things.

You would feed them a hearty meal of oatmeal.

and then there's a lot of different ways to enjoy it in tradition.

Let's enjoy it after a quick break, because there are some really good

ideas that you had, and I've had some of those in the past, but

your son, Ross, has a delicious recipe that with us too, so we'll.

Be right back and just, put your hands around a hot cup of coffee or tea and

wait for the next scoop of oatmeal.

So we're back Sylvia talking about delicious ways to cook

and I'll say revive or resurrect

oatmeal,

especially around this time of year.

So take your hands off from around that hot cup of coffee or tea and get

ready to belly up to the breakfast bar.

Or really could have it for dinner too,

Yeah.

You know, , like I was saying before the break, a lot of this revolves around

the farming world and all of that.

But there's another way it revolves around, and that is if you have a ton

of children, and I I often say my son has 18 million children, he actually

has eight, which would feel like

18 million.

A few zeros off.

So anyway, he's a big cook.

My hu My son is just an amazing cook.

Where'd he get that from?

I don't know.

But here's a Minnesota recipe.

Now I'm not gonna say the whole recipe 'cause we're gonna post it, right?

We're

Yep.

We're gonna put it in

Yeah, Yeah, yeah, yeah, yeah, yeah, , but , it sounds absolutely delicious

with, , rolled oats nuts, cinnamon baking powder of course, and then milk and sugar

and eggs and melted butter and vanilla and berries and apples and I mean.

You got it.

It's gonna be good.

He was actually making it yesterday morning 'cause he's got all these

kids and , so that's a good one.

And his name is Ross and he is the cook and our family, both my boys can cook.

I don't know where they

got it from.

Yeah, Ross.

but Scotland again, , they called oatmeal in, let's see,

this is in Ireland actually.

They did steel cut low and slow.

Overnight,, chopped in the pellets, honey, brown sugar, and, you know,

the Irish would add one more thing,

A spoon.

A little bit of whiskey, right?

a little bit of whiskey.

And the old cookbooks describe it as farmer's strength in a bowl.

And so there you go., Scotland most famous place of oatmeal traditions

with a pinch of salt, no sugar.

That's a local porridge, which is kind of a, a slurry kind of soupy kind of thing.

Thick soup.

They would have.

Oatmeal championships.

Huh?

I don't even know what that means.

I don't know.

I think that is, I should have done a little more deeper dive

into that, but it sounds like that.

But then here's you something you should know about New England.

Baked oatmeal came out of Pennsylvania.

Dutch country drifting to New England.

you know about that one?

Well, I have had baked oatmeal, and it sounds a little bit like Ross's

recipe, but it's baked in sort of like.

A brownie pan and with apples and all sorts of things, and you mix it all.

Well, you know, I can, I can find a recipe, but it is so

incredibly good with milk and eggs and molasses or maple syrup.

So all those traditional New England flavors, a little

bit of cinnamon, some nutmeg.

I'd even throw in some chopped nuts.

It is so good.

But add the apples and the, fruit to it.

And I had that for the first time out in Long Island with a bunch of girlfriends.

We were gonna go shopping to the outlets.

Oh, love the outlets at the end of Long Island.

And, we met , at a diner for breakfast, and they said, you have to try the baked

oatmeal and never heard of it before.

it I to die for.

To die for literally.

Well, to live for maybe.

cause it's, it's good for your heart.

It was really amazing and good.

So I'll have to dig out a recipe and maybe we'll put that next to Ross's, but yeah,

Yeah.

And then there's southern oat mush.

those sounds rather disgusting.

fried squares from leftover oatmeal, chilled sliced pan fried with syrup.

Sort of like, sounds like pancakes, doesn't it?

. Or I'm thinking of potato lattes, , 'cause it's starchy type of thing.

Although you can add sweetness on top of potatoes with applesauce.

But still the,, I thought about pan frying oatmeal.

you're gonna love this one Midwestern Oatmeal Pie.

. In The Depression, they substituted oatmeal for pecans.

Well, that's a pretty imaginative substitute I'd have to say, because

I don't think oatmeal tastes anything like pecans or well, they, is

they say it's good.

They say it's good, and the pecans are, nutty,

obviously.

And so many of the descriptions of oh, oatmeal, yeah, they,

they describe 'em as nutty.

the.

I, I'm like you, I.

But with sugar and eggs and corn syrup, and then the oat, so you've

got that thickness in there.

Hmm,

I love that sailors pioneers would pack oat cakes for their long journeys,

and that's another interesting thing.

I mean, it was something you could put in your pocket.

. Oh, , and Bob told me this morning that I guess it was the I, the Irish

or the Scottish that have the, what's the things that they would carry

stuff in front of their manly parts?

Yeah.

Yeah.

Uh, I'm

getting interested in this.

Yeah.

Yeah.

it.

I was, I'm being, trying to be polite.

So,, but apparently they would pack oatmeal in those

packages.

Careful, I always

Well.

I have an image

I'm sorry I'm laughing so hard.

I, I've gotta stop that.

But anyway.

Oatmeal, you'll never think of oatmeal.

Same way again, but

no.

Uh, so anyway, we do have supernatural kinds of things.

Again, getting back to what our original discussion was all about.

And here's some folk tales I.

Oh, let me hear about

Ferries figure very big into this In Scotland, of course, the original

oatmeal stronghold, the climate and the agrarian culture are just right.

When people traveled at night, they would typically carry a sprinkle of oatmeal and

a pocket as a safeguard against fairies.

And I always thought fairies has been kind of nice, but must have been some bad

I wonder why.

I mean, all I could think

is the Ferris ate the oatmeal and they got so too heavy so they couldn't fly.

I

guess they were kind of scary, but, , protection was a recurring theme in that

oatmeal would protect you from bad things.

So , that's kind of a theme that plays,

So it's always had a, a good health purpose, I guess,

yeah.

Protection.

Oh, well wait.

It is more to come.

But I know you love this story about French.

Yeah.

The suitor,

the suitor.

So tell us the, the su tell us the suitor story

because I've got a little concoction to follow up on that one, but I

Okay.

Well this is a good one.

Um, if the suitor were served oatmeal with a generous, with

generous amounts of grated cheese, that sounds absolutely not good.

That would mean it was, he was favorable to the young lady.

However, if too little grated cheese, I don't know how much that would be.

It was likely rejection., And if it was a total rejection, if he was just

a real dog, just a few oatmeal, grains.

To be put in his pocket

and he would have to walk away.

pretty funny.

That's pretty well, the French could be sounds, well, the French could do strange

things, but we still love the French.

Here's what I found, 'cause I, that's kind of a savory thing.

You think of cheese and oatmeal.

Typically, I don't think of oatmeal as a savory.

It's usually a sweetened, even with cookies and even

with the pie thing, right?

So I found this sort of, well, it caught my attention.

I'll have to try it.

Maybe it depends on how brave I am, like serving, , the , zucchini pie, apple pie,

Yeah.

your friends, right?

This is oatmeal cooked in broth like chicken, vegetable, or beef broth.

I can't ima that sounds disgusting right from the beginning.

Apparently, when you cook it in that it transforms into sort of a sweet

type of porridge with a risotto.

So it gives you that risotto, creaminess

kind of thing.

And then you add, cracked and rolled oats on top of it and you simmer it

down probably for a half an hour or so, or till it gets really soft , and

gushy and then add, black pepper.

Thyme, a little bit of Parmesan or hard cheese, and then you top that with a

poached or fried egg, some fresh parsley and a little bit of drizzle of olive oil.

So that's kind of interesting.

you try it.

I, uh, well, why don't you come over and you can try it with me.

We'll both be brave.

I don't know, but I'm also not a fan of grits and I think of people like

grits.

love grits.

Mm,

I Love that.

anyway, that's

Yeah.

Yeah, yeah, yeah, Okay.

Well this is really cool though.

This, this part, oatmeal has served as a remedy since ancient times.

Hmm.

called a

Grain.

Uh, called a yeah.

Uh, a grain of nourishment and restoration.

All kinds of things here.

Thought to be kind to weak stomachs is kind of the idea

behind feeding people oatmeal

It's kind of like toast, right?

When you're

Toast.

Yeah.

like bland toast

Yeah.

easy to digest, or it can serve as a poltus wrapping around on a wound.

Um.

Yeah.

And in the 18th and 19th centuries was given for exhaustion and melancholy.

You know, I don't know, maybe get popular for that reason today too.

Right.

There's a lot of

Right.

If you're right in case you're feeling lonely or sad or a little

blue, make up some oatmeal and better yet, just have it with some friends.

Yeah, yeah, yeah, yeah.

With a little whiskey, right?

I'm Irish.

in the Scottish Highlands it was called the warming grain

that balanced the body after

hardship.

of sense.

Absolutely.

And how about an o bath?

I, you know, I can imagine.

This is pretty cool.

And now this, , research I did showed it being really complicated,

but you can hear it in a minute.

That doesn't have to be, but you tie together oatmeal and muslin

and, and soaking and the wrapping in warm water and the water turns milky

as the oatmeal disperses its juices.

And you lay in that.

you know, I've heard of that 'cause I have psoriasis.

Or eczema.

They can't even decide what I have, but this would be really good.

And I hadn't even thought about it, but this is interesting.

When I was snooping around in the grocery store, I looked at the back of Aveeno,

lotion, , named after the plant, Aveeno.

And, and what was it again?

, Hold on.

We got, the name of the plant is Avena Sativa.

I don't know how they came up with that, but anyway, Avino and okay, hold on.

It uses colo oatmeal.

Colo, colloidal.

COLL.

I'm

al uh, I'm almost afraid to mispronounce that.

Okay.

I'm as bad as you on, on all of this, but anyway.

About what men, men thinks.

But anyway.

Um, ? So here's a skinny, that colloidal Oatmeal.

It's finely ground oat grains.

And so that's actually in the Aveeno.

It allows, yeah, and and that's colloidal allows the oats to disperse evenly in the

water and creates the milky water that you did with the muslin and all of that.

That is soothing.

And then Aveeno has all these other products and it's got oat in it.

I mean, I had never picked up on that when I looked at the lotion shelves.

It makes a lot of sense because oatmeal is both good for your

insides you would , also rub it on dry, sort of like after being well

cooked or, or dried onto poison ivy.

' cause it's supposed to take the.

Itch and dry things out.

So it's a spa tool, but as I guess the milk is probably not so drying,

I would mention it would help your skin replenish and renourish it.

But I am not a dermatologist.

Yeah,

an eater.

yeah.

Well, I practically live with a dermatologist and I might try this.

, I'm kind of surprised she's not ever prescribed this to me because what she

does is a different brand of, lotion.

'cause I have to bathe myself in it.

But that's kind of intriguing to me.

I might ask her about it the next time

Right.

Does this really make a difference?

, Because.

Everything about Oats, , to go back to what we've talked about makes kind of

a renewed interest that I have in it.

'cause , other than going to Wild Eggs on occasion, not often, and I never

really thought about all the different kinds and what they mean to terms of

tradition and how they're comforting.

I mean, yeah.

You know, I think we hit on something.

There is something that's very comfy and cozy, , no matter what time of year

it is, because you can have oatmeal in the summertime with oatmeal cookies.

Not that I eat hot oatmeal necessarily in the summertime, especially in the

middle of July or August, but there are lots of other ways to use it and.

, Every meal has a story and every story has a feast, and we've

got a lot of feasts and a lot of stories using the idea of oatmeal.

So if you would do us, do us do Sylvia and me and all your other listeners

a favor like and share this show with friends and family and others who

you think might have an interesting story or something that they can

share with you and others because.

Again, every meal tastes better when you're sharing with friends

and family, and there's some sort of story along the way.

So stay tuned.

We'll see you at the next show, and Bon App Petite.

Bye-bye.

Bye.