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Cutting my cereal bowl size in half fixed the sogginess I blamed on milk for 6 years
For 6 years I poured milk over a big 24oz bowl of corn flakes and by the last 5 spoonfuls they were mush, so I assumed it was the milk's fault and tried 2% and almond and skim. Last week I switched to a small 12oz bowl and ate the same amount by refilling once, and every bite stayed crunchy because the flakes never sat in milk more than a minute. Does anyone else think the bowl is the real villain here, or am I just late to this?
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