Hey-Ho—Mrs. Ampolo here again. Last time I visited, I was touting summer oatmeal—my fave breakfast, made even cooler by frozen fruit. Lest you think Mrs. Ampolo is a granola-crunching, Birkenstock-wearing earth mother (and, I admit, I am) here’s another summer recipe that I just invented five minutes ago, that is deliciously non-earth mother.

First get yourself a bottle of Pinky vodka. Yes, it’s pink—and flavored with wild strawberries—and believe it or not, Mrs. Ampolo is anti-flavored-vodka. She’s a plain old Grey Goose or Ketel One kind of gal—no citrus, no nothing. (‘ceptin mebbe olives.)

But Pinky—it was a Christmas gift from good old Chuck and Lynn, I think because they liked the bottle and name—but it has started something around here.

Okay—here’s the summer cocktail. Put four or five frozen (from the freezer—don’t even consider thawing) strawberries in your glass. Pour a couple ounces (or so) of Pinky over the berries. Add a few ice cubes if your aim is to get it really cold—satisfy yourself with the frozen berries if you’re looking for pretty. And if this is for company? And you feel the need and calling for garnish? Add mint leaves. Sugar them if you must, but that is so not South Beach. That’s your Pinky. And I’d like credit please. Pinky vodka manufacturers? Are you out there? I’ll take my pay in cases.

Today I discovered something so delicious that if an idea-sharing spot like Ampolo did not exist, I would have to suggest to Mr. Ampolo that he create it! Lucky for me, Mr. Ampolo is always one step ahead.

Here it is. Summer Oatmeal. Yes. You heard me. Now you can enjoy the perfect breakfast year round. Measure out a cup of old-fashioned oatmeal, two generous pinches of salt and two cups of cold water and throw them into a saucepan and cook over a medium flame. You don’t want to eat that much oatmeal? Cook in this quantity anyway, because if you try to make one serving on the stove, the oats will stick before they are really cooked. Leftovers? Delicious cold, eaten out of the pan for a no-fuss lunch.

While your oatmeal cooks—and it takes less time than it says on the box, so stir it up and watch it as it develops into the texture you like—take out a bag of frozen fruit. I like mixed berries, but a single berry variety or peaches will work deliciously. Shake out a generous frozen clump into your large breakfast bowl. By the time you return the rest of the fruit to the freezer, your oatmeal is probably done. Pour out your oatmeal—I always eat at least a cup—over the frozen fruit. Go pour more coffee or let the dog out—or in. Gather your newspapers, switch on the radio—whatever you need to enhance your breakfast ritual. By the time you are ready to sit and dig in, your oatmeal has cooled, and your fruit has de-iced to the perfect al-dente frozen fruit texture. Stir it all up and enjoy.

Oatmeal is delicious at room temperature—especially on a sultry morning—and is ambrosia when combined with the adequately de-iced fruit. Satisfaction…please meet cholesterol-lowering, tasty whole grains. Comfort…meet cool.

Speaking of cool, you’ve probably noted that I periodically refer to Mr. Ampolo. Some of you have asked what he looks like. Well, recently he was caught on tape…