a high altitude learning opportunity

if you've never lived at high altitude, you've probably never noticed that every boxed baking mix includes high altitude instructions. scientifically, the usda tells us that altitude causes water to boil at a lower temperature (and therefore be unable to become as hot) and that leavening in breads and cakes expands faster. fortunately, when you're using a boxed mix, the instructions also tell you specific instructions to work with cooking at high altitude. it does not, however, lend itself to tips on every sort of cooking disaster that may happen due to the altitude.

well, fort collins' 5003 feet above sea level lent itself to me this morning. in such a way that my oatmeal simply exploded. and it wasn't even cooked. it was just one of those UGH moments where i wanted to cry and laugh at the same time.

so, next time i fix oatmeal i'll be more careful with my chemistry--and i'll definitely use a bigger bowl.