what i have learned
Is that on really bad days, days that seem to be popping up more frequently as of late, is that it is possible for everything I touch to turn to shit.
A good night’s sleep will testify against this. But I don’t want to write about perspective today. I am focusing on that boiling point of “in the moment”. Because in those moment, those moments when I feel my pursuits are so positive, so innocent, and then a flaming obstacle hurls itself in my face, I sometimes get upset. And discouraged. And the thing about being a mom is, there is no time to feel sorry for poor me. Until… well… here is a minor example:
My husband recently downloaded a “mixology” app onto his phone and has been obsessed with the idea of making cocktails ever since. We will have sat down for dinner and I will be talking about, oh, I don’t know, the situation with Chilean mining and he will turn to me midsentence and say, “How do you think whipped milk and bitters would taste with melon and cachaça?”. Cue my flat faced expression.
We don’t even have any liquor, except for a very cheap bottle of gin collecting dust bunnies from last summer when I was briefly experimenting with basil gimlets. Without a single ounce of his enthusiasm or support, I might add.
And yet, there he was in our kitchen last night, the cheap gin drawn out from its dusty grave, simple syrup on the stove while he squeezed limes and stewed strawberries and basil. I was mystified. And because I like cocktails very much, I wanted to be excited. But all I had was a dim feeling of annoyance. Where has this cocktail enthusiast been all my life?
The boiling point came when I burned the chocolate. Someone wanted brownies. And by golly, what is more innocent than after-baby-goes-to-bed brownies?
Yet, the burning cocoa and sugar flooded the kitchen with the scorched smell of failure. Which reminded me of all the other little failures I had made in previous days which had bottled up and bottled up until the chocolate. The scorching, smelly, last-straw.
Then, the interrogation. Why now with the cocktails? Why now the interest when last summer I couldn’t get you to so much as look at coconut rum in the liquor isle. Is it because it wasn’t your idea? Is it because you wanted to distract me while I made brownies so I would fail for the 12th time today and have absolutely no self-esteem?
. . .
Remember? I am not discussing perspective. I am talking about the boiling point. The non-existent pressure valve. Because, regardless of perspective, and especially for me, it comes like death and taxes.
And after the chocolate is burned and cooled and scraped from its small pan, there is still quinoa crunch hiding in you cabinet. There is yogurt in your fridge. And there simply isn’t enough for anyone but you.
. . .
This is another recipe from Megan Gordan’s Whole Grain Mornings. It is a simple play off a quick granola recipe, but made up of the popular grain, quinoa, instead of oats. You will want to be sure to either purchase pre-rinsed quinoa or rinse and dry the quinoa yourself to remove the sharp, bitter taste of the saponin coating on un-rinsed quinoa.
Here is a quick tip for rinsing quinoa yourself: The seeds are very small, and can escape even a fine-mesh sieve. You can easily rinse the quinoa in a bowl. Put the quinoa in a bowl and fill with cold water. Stir it around a little, then let the seeds settle. Pour the water off the top and add more, until the water doesn’t look foamy. Hold your hand or a plate against the bowl to pour off the remaining water. When finished, you will want to spread out the rinsed quinoa over a dry towel to dry. Use immediately after. Storing even dried rinsed grains can cause them to mold.
Once everything is baked, you will have a high-protien, vegan snack that is a nice addition to yogurt, fruit parfaits, or even green salads.
- 1 cup quinoa, rinsed and drained well
- 1/2 cup sliced raw almonds
- 3 Tablespoons raw sesame seeds
- 1 Tablespoon maple syrup
- 1 Tablespoon virgin coconut oil
Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.
Mix all ingredients together and spread them evenly over prepared baking sheet. Bake until toasty and fragrant, about 10-12 minutes.
Transfer to a bowl and let cool completely. Store in an airtight container at room temperature for up to 1 month.