Post Category → food

loving ::

:: Tuna Curry

Ours was served on brown rice rather than millet. Just the same: yum. Simple, too. (And mine included 2x as much garlic, because that’s just the way I roll these days, and the generous amount of curry that Bri recommends, sauteed with the garlic and onion to boost the flavor.)

:: Gyo Fujikawa

Jameson got A Child’s Garden of Verses for Christmas, and I just love the illustrations. There are certain books that instantly bring me back to the wonder of childhood, when I would pore over the details of each picture, wanting so badly to be in the page. Fujikawa does it for me.

:: II Corinthians 9:8

“And God is able to make all grace abound to you, so that always having all sufficiency in everything, you may have an abundance for every good deed.”

I know that’s about money, specifically, but a few days ago I read it on a morning when I was feeling pretty much on empty — but with a husband and children who need me to sow. He reminded me: He’s the God of never-ending oil, right?

I have no seed worth sowing without His grace, anyway.

a bowl full of gold

What to do when there’s no more granola (and no oats to make any), no cereal, no eggs, no… nothing?

Make Cornmeal Mush, of course! This is my absolute favorite hot cereal. (Okay; it’s the only hot cereal I like!)

From More With Less: (would there be breakfast without More With Less?)

Bring to boil in a saucepan:

    3 c. water

Combine and stir in:

    1 c. cold water (or milk, or powdered milk and water)
    1 c. cornmeal
    1/4 c. flour
    1 tsp. salt

Stir constantly as mush thickens. A wire whisk works well. Cook 30 minutes, covered, on low. Serve with a [generous] pat of butter, a drizzle of maple syrup, and milk.