My mom had some strange rules. We couldn’t have any “fun” cereals…during the school year. No Lucky Charms, no Cocoa Krispies, no Cap’n Crunch. It was all Special K and Raisin Bran. Come summertime, I guess she stopped caring about feeding our brains, because my sister and I would go nuts on Cookie Crisp and, my favorite, Cinnamon Toast Crunch. But I found a loophole during the other months of the year, being the cheeky brat that I was. I learned to make my own CTC by toasting chopped pita in butter and then tossing them in cinnamon sugar. They would tide me over until summer. The older I got, the more I craved my CPC more than the OG stuff. I’ve since perfected the recipe, borrowing a technique from saltine bark. And like true CTC, CPC is just as delicious dry as it is in some milk. Store it in a resealable plastic bag in the freezer for maximum freshness.
Leave a Reply