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Where Does Quinoa Come From?

I love Quinoa. My mother introduced me to it, but it was GGC who taught me that quinoa is something you can eat a million ways and seventy times a week.

Ok, not that much. Everything in moderation.

My favorite way to eat quinoa is as breakfast (with hot milk, cinnamon, a sprinkle of brown sugar) or instead of pasta. It cooks up super fast, has tons of protein, tastes good, and is way better for you than pasta.

First you clean it. I rinse it the same way I rinse a bunch of grapes, only instead of a regular colander, I use a tiny mesh colander.

rinsed

Then I put it in a little pot with maybe a quarter inch of water on top of it. Like so:

just add water

You want to let it come to a nice boil over medium heat. When it boils, turn the heat way down, cover it, and let it simmer for ten to fifteen minutes. The water will soak into the seeds until they open and become almost transparent. They are surprisingly beautiful, strange looking little grains.

needs a fluffer

You just can’t tell in this picture.

We like to dish it out, then smother it in homemade pasta sauce and Asiago cheese. We eat it out on the balcony and watch the sun set. And when I try to take a photo of Mike with his wonderful quinoa dinner he says, “Seriously? I’m chewing.”

he is chewing

Love = Him

Homemade Sushi

Last Friday he made us sushi for dinner. As in made. With his hands. And all fresh ingredients. And it was awesome.

This Saturday we celebrate our five-year wedding anniversary. Five years! (I have to find something made of wood to give him.)

I love you, Michael. You’re all of my everything.

Friday Night Dates

cleves

Photo from http://www.themorgan.org

For this evening, two tickets to the Morgan Library’s exhibit on Demon’s and Devotion, then Letter’s by J.D. Salinger, and if there’s time, Flemish Illumination.  After the Library we’ll have a picnic under the stars in Bryant Park: roasted chicken sandwiches with liberal mayonnaise, fresh ground pepper, capers, onions and thick slabs of New York Cheddar.  Dessert is a perfectly ripe orange, juicy and tart, a taste of home in this gorgeous city.

However, that image from The Hours of Catherine of Cleves does things to me that I cannot explain, so it’s absolutely possible that we won’t make it to Flemish Illumination, which is all right because it’s on exhibit until May 2 and this girl needs to get some financial planning.