Dining

Making oatmeal cool

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I’ve always had to add crap to my oatmeal to make it palatable. As a kid, the only way I could get through a bowl was to drown it in milk and brown sugar. Oatmeal cookies by themselves were inedible, but, ironically, when raisins (another food I pretty much loathe) were added, somehow all was right with the world again.

So it was with great reluctance that I tried the latest Ben & Jerry’s flavor, Oatmeal Cookie Chunk. None of its parts—cinnamon ice cream, oatmeal cookie bits and fudge chunks—sounded overly enticing. But by the time I was trying to scrape out the last morsel from the bottom of the bowl with the damnably ineffective plastic spoon, the thought suddenly hit me: This has no reason to taste this good. This defies taste logic, coalescing into something decadent, smooth and even—dare I say it?—addictive. I guess as long as oatmeal has company, count me in.

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Ken Miller is Las Vegas Magazine's managing editor, having previously served as associate editor at Las Vegas Weekly, assistant features ...

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