First off, what’s with the spoon thing?
I have no doubt that the only perfect food is ice cream – and the perfect food deserves the perfect instrument. So, I have a dedicated and magnificent ice cream spoon. Its form can only be described as celestial (you know you want to see it… keep reading).
I put this spoon to glorious use every day. An elevated experience, yes. But so much more. It’s a reminder that no matter what kind of day life throws at me, I can choose to end it on a sweet note. With my favorite food, and a moment of consciousness.
And so my spoon transcends – to an icon of optimism, gratitude, and life-scale contentment.
But seriously, here’s everything you need to know about me.
I have a crippling phobia of frogs (don’t tell)
I prefer cold cereal, so I pour and freeze it dry for the next day
My wedding speech was the #1 wedding speech on YouTube for 6 years
I have a dedicated ice cream spoon that was fashioned by real angels
I’ve never had braces or glasses
There are only three foods I dislike – tuna fish, smoked fish, and olives
In the summer of 1991, Terminator 2 made me a man (greatest action movie ever)
I refuse to blow my nose
I resent milk chocolate (there’s just no need for it)
My favorite quote: “If you listen very hard, the tune will come to you at last” – by Robert Plant
Related to #2 above, here’s an email I wrote to a bunch of cereal-obsessed podcasters. I just changed your life. You’re welcome.
Subject line: The biggest innovation in cereal consumption
How many people can say they get to eat their favorite breakfast every day?
I do.
And I suspect you do too.
When I discovered your podcast, I felt like I was with my people.
So few of us know the truth.
That’s why I’m inspired to share an idea that has transformed cereal. It represents a generational leap forward in the eating experience. And has elevated the world’s finest breakfast into one of the world’s finest foods.
It doesn’t require additional technology, construction, or ingredients.
It doesn’t take extra effort or time.
And yet, it’s the missing link to realizing the perfection of cereal.
I call it: Cold cereal.
Simple? Yes. Unsophisticated? Quite the opposite.
It’s all based on a simple premise: The more you lower the temperature of the cereal-bowl environment, the more you elevate the experience.
My method:
Choose a bowl that will hold the cold. Ceramic and metal are great. Plastic is not.
Pour your cereal dry, and put it in the freezer overnight. This won’t greatly impact the cereal, but the bowl will freeze through (though, look out for raisins).
20 minutes before eating, add some fruit. Back in the freezer. We can’t afford for the fruit to raise the overall temperature. But also don’t let it freeze.
Pour the milk, and find enlightenment.
The frozen bowl will not freeze the milk, but will keep its temperature as low as possible. Expect some milk frost around the edges. It’s basically breakfast ice cream.
Think about it. When you pour a cold drink, you take steps to keep it as cold as possible. Either by adding ice, or using a frozen glass. The cold is the factor. And so it holds true with cereal.
It’s not a tactic. It’s a strategy – to elevate every breakfast.
Cold cereal will be my legacy, and I’m honored to share it with you. I would love your thoughts on this email, and more importantly, your thoughts on my life’s work.
Coldest regards,
Jonathan Sauer
