It was John that introduced me to cream of wheat, after he excitedly ordered it at this cute outdoor Union Square restaurant with horrific service. Since then, it has become a cold weather breakfast treat for us, and I have almost figured out when to remove the pan from the heat in order to achieve the perfect not-too-thick consistency.
I insist upon making my cream of wheat using only milk (no water), and have started experimenting with some additional ingredients (not that it lacks anything on its own!). Most recently, we have been topping our cream of wheat with mixed berries (these guys were frozen...it's not exactly berry season here), and just a tiny bit of some wonderful local maple syrup. LOVE IT.