By Brigit Binns
I used to think of oatmeal as old-fashioned, even stodgy. No more. Now I serve it all the time, with various toppings or with slivers of the best butter I can find.
In a heavy saucepan, bring 4 cups (32 fl oz/1 l) water and the salt to a boil over high heat. Stir in the oats