Celery, Oats

I'm a girl who loves her oatmeal. When I saw Mark Bittman's post on celery oatmeal a couple of weeks back, I knew it was one of the first things I wanted to make in the new kitchen. It seemed to me the peanut butter and pickles (or miso eggplant?) of breakfast: celery and oats finished with soy and sesame oil. I dreamed of it for days while boxing things and eating cold pizza. I stared at the ingredients for a few mornings. I wanted it to be good.

Stirring it on the stove one morning this week, it smelled marvelous. I sat on the floor to enjoy it, in the nook I've already come to favor. While I will not say that it wasn't delicious, I will say that it left me a tad wanting. My mouth clearly wished for an additional facet--something toasty, bitter. Something silky. Sesame seeds themselves, perhaps, to squeak between the teeth. Next time. Morning repasts come too early to mess around with wishing.