Stormy breakfast

Red Quinoa Porridge

It's blizzard time in New England, snowed in until the streets can be cleared.  Baking sounded good this morning, but after perusing scone recipes my mind wandered to a warm whole grain porridge.

This porridge is nourishing and satisfying, full of protein and amino acids.  The slight crunch of the course salt adds a lovely layer of flavor to contrast the sweet of raisins and agave syrup.

Red Quinoa Porridge
Serves 4

• 1 cup (dry) prepared quinoa
• 1/4 cup soy or almond milk
• 1/2 cup chopped walnuts
• 1/2 cup raisins (or other dried, fresh or frozen fruit)
• 1/2-1 tsp cinnamon
• 1/4 tsp vanilla
• Agave syrup to taste
• Course salt to taste

-Heat soy milk over low heat

-Add cinnamon, vanilla, raisins and walnuts

-Cook until raisins are plump

-Add quinoa, stir until heated through

-Drizzle with agave syrup and lightly salt to taste.

Light and trees

                       Back Bay Magnolias

There is a freedom to being fairly new to photography and using a real camera for the first time.  I never know what will actually result from my clicking of the shutter button.  

My father, a photographer, discovered his passion early on and is a constant source of inspiration and support.  My sister followed with her own style, and fortunately both are willing to listen to my questions, teach me and suggest fun techniques.

 Malden Cemetery 

That being said, I know that I like light and trees.  Trees are tranquil, and combined with good light, are splendid.  Picking up a camera has opened my eyes to a new world.  Thank you for looking.

                                Roots