|gratuitous lapin lovelies|
- I am on the verge of supreme nerdiness. I finished Dances with Dragons on Monday and I'm suffering a little. I've even been lurking on A Song of Ice and Fire discussion boards. My enthusiasm for the series has definitely cooled but I would be lying if I said I wasn't anxious for the next book.
- Panamanian drivers have no respect or compassion for people running on the street. I'm not really surprised by this when I'm running in my neighbourhood, but I expect a little more from people durring a race. Seriously dude, where do you have to be at 7:00 AM on a Sunday that you can't slow down and let runners go by?
- Renovations are torture even before they've begun. We will be starting some work on our house in October, and getting quotes and answers from contractors has been an ordeal. I know it will only get worse once we actually get started.
- Short stories should get way more love. I was blown away this week while rereading some Raymond Carver and Alice Munro. There is nothing like dipping into a favourite collection of short stories--novel shmovel.
- "Lay of the Last Survivor" is my favourite song (right now) on Okkervil River's latest. I am a big fan of Will Sheff's writing. I enjoy his lyrics like poetry, rolling the words around in my head... And old, piled fathers/ Soft-sighing daughters...
We are heading into the thick of the rainy season. It's perfect pudding weather.
3/4 cup rinsed quinoa
3 cups whole milk
1/4 turbinado sugar
1 small stick cinnamon
1/2 teaspoon lemon zest
1/2 cup raisins
1 teaspoon butter
1 teaspoon butter
In a medium saucepan, bring quinoa, 2 cups milk, cinnamon and lemon peel to a boil; reduce to a simmer and cook, stirring occasionally, unti tender, about 15 minutes.
Meanwhile, in a small bowl, whisk together sugar, eggs, and remaining cup of milk. Reduce heat to medium-low. Stirring constantly, slowly pour egg mixture into quinoa; add raisins.
Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, 3 to 5 minutes (be careful because it can curdle at this stage if you leave it too long). Stir in vanilla and butter. Pour pudding into a glass dish and let cool slightly. Cover surface directly with plastic and refrigerate until cold.