self

In the mornings I've been making my own concoctions for breakfast lately:

• rice krispies with sunflower seeds and craisins-- I found that the first two ingredients taste good together back on Thanksgiving weekend at my folks' gluten-free condominium in Arlington, and added the third ingredient right after the Christmas holidays. It's good.
• handmade malt-o-meal-- speculation on our part came through with colors flying thus: make a serving of Cream of Wheat with milk according to the instructions, and then add five or six spoonfuls of Ovaltine (my mix is half-and-half Malt & Chocolate Malt varieties) and enough milk to mix it in throroughly, and wow, is it GOOD.