Did you miss me? Last week was a blur and I am happy to once again have a healthy balance between work and life. And by life, I mean cooking.
To ease back into our weeknight dinner journal, let’s return to my original mission statement: unpopular, irrelevant, and disengaged! What recipe hack is trending on TikTok? What’s the best jam to put on your cheeseboard? What is tomato girl summer? I WOULDN’T KNOW! But you know what I do know? Multigrain porridge.
Yeeeeah! Savory, brown, carby goo: half a cup of millet, leftover jasmine rice, a couple Tablespoons each quinoa and steel cut oats, cooked until soft and viscous in lots of vegetable stock. On top, zucchini butter from last week, a generous serving of burrata, flaky salt, basil, dill and balsamic glaze* drizzled in circles, 90’s style. If I had any fancy olive oil, I’d drizzle that too but hey, I don’t, and that is very me. Ah, it’s good to be back.
*Just found out this product is discontinued at TJ’s. Boo!!!