(And you haven’t even heard about the roasted foie gras with a candied almond crust or the pasta tossed with truffle oil and topped with Oscietra caviar I recently devoured at Gunther’s in Singapore.)
My own kitchen, however, is where I can right some of these delectable wrongs.
Now, having read about the virtues of oatmeal as a cholesterol and fat fighter, I decided to put aside my years-long aversion to the morning mush and take the plunge.
But how to make it palatable? That was the trick.